Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Aloo Paratha

Traditional 1. Aloo Paratha recipe

🧺 Ingredients

• 240g whole wheat flour (atta)
• 350g potatoes (3 medium, boiled)
• ½ tsp salt (for dough)
• 1 tbsp oil (for dough)
• ¾ tsp garam masala
• ½ tsp kashmiri red chilli powder
• ¾-1 tsp coriander powder
• ½ tsp chaat masala
• 1 green chilli, chopped
• ¾ tsp ginger, grated
• 2 tbsp coriander leaves, chopped
• ½ tsp kasuri methi (dried fenugreek)
• ¼ tsp ajwain (carom seeds)
• 4 tbsp ghee (for cooking)
• 180ml water (for dough)

👩‍🍳 How to make Aloo Paratha

1. Boil potatoes (8 mins, high heat): Pressure cook 3-4 whistles until fork tender, peel and mash until no lumps remain.
2. Mix filling (2 mins, room temp): Combine mashed potato with garam masala, chilli powder, coriander, chaat masala, green chilli, ginger, coriander leaves, kasuri methi, ajwain, and ½ tsp salt. Mix thoroughly.
3. Knead dough (3 mins, room temp): Mix flour and ½ tsp salt, add 1 tbsp oil, gradually add water while kneading until soft, smooth dough forms. Cover 10 mins.
4. Divide and stuff (5 mins, room temp): Divide dough into 8 balls. Flatten one ball, add 2 tbsp filling in center, seal edges, then gently roll to 6-inch disc.
5. Flip and ghee (2 mins, medium-high heat): Flip, apply ½ tbsp ghee, press gently with spatula.
6. Second side (2 mins, medium-high heat): Cook until golden blisters appear, flip once more, add ghee, cook until deep golden spots form on both sides.

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