aloo paratha recipe
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5 from 1 vote

Aloo Paratha Recipe - 2 ways to make it

I have made 2 types of stuffing for aloo paratha. First one is very simple without tadka. And the second one is tadka method. Without tadka method is very simple and easy to make. It is good if you want to make paratha quickly. Use this method for making paratha for tiffin because we have very limited time for preparing lunch and breakfast in the morning. 
Course: Breakfast, Dinner, Lunch
Cuisine: Indian

Ingredients

  • Atta dough
  • 3-4 big size boiled potatoes
  • 3-4 finely chopped green chilies
  • 4 tablespoon chopped coriander leaves
  • 2 inch piece of grated ginger
  • ½ lemon juice optional
  • Cooking oil for making tadka and roasting paratha
  • Salt according to taste
  • ½ teaspoon haldi (turmeric) powder
  • teaspoon coriander (dhaniya) powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon chaat masala (optional)
  • 1 teaspoon dried mango powder (amchur masala ) (optional)

Instructions

Stuffing of without tadka

  • Grate the boiled potatoes or mash it with hands.
    potatoes grated with grater
  • Put half chopped green chilies in potatoes
    green chilies in grated potatoes
  • Add half of the grated ginger
    grated gingers in mashed potatoes
  • Add half of chopped coriander leaves
    coriander in the grated potatoes
  • Add salt in it
    salt in the grated potatoes
  • Add 1 teaspoon coriander powder
    coriander powder in grated potatoes
  • Add ½ teaspoon red chili powder
    red chili powder in mashed potatoes
  • Add amchur powder (dry mango powder) in it.
    amchur powder in grated powder
  • Mix all the with the help of spoon or hands. This potato mixture is ready.
    potato mixture ready for paratha

Steps for making potato masala with tadka

  • Heat the pan in the gas stove
    pan on gas stove
  • Add 2 tablespoon cooking oil on the pan and heat it.
    cooking oil in the pan for heating
  • Add green chilies and grated ginger. And saute it until the raw aroma of ginger and garlic goes away.
    green chilies and grated ginger in the pan
  • Add ½ teaspoon haldi powder, coriander powder and red chili powder
    haldi powder, red chili powder and coriander powder in the pan
  • Add salt as per taste
    add salt in the spices as per taste
  • cook all spices in it until it releases oil from it
    spices are cooking in the oil
  • Add grated potatoes and mix it well
    grated potato added in the spices
  • Add chopped coriander leaves on top of it and mix it well.
    chopped coriander in the potatoes
  • Squeeze lemon juice on top of it for a tangy flavor. It is an optional ingredient. You can avoid it also. 
    lemon juice on top of potato masala tadka

Rolling and stuffing paratha

  • Pinch a medium size ball of dough. Dip it into flour on both sides. 
    flour applied on dough ball
  • Put it on rolling board (chakla). Spread it little with the help of fingers.
    flattened dough ball with fingers
  • Roll it slowly with the help of rolling pin (belan). Roll it until its size become 6-7 inches.
    roll dough ball with rolling pin
  • Put potato stuffing between the center of it. And make sure the 3 inches space is left from the corners.
    potato stuffing added in the roti
  • Now carefully seal all the corners. homemade sealing the corners bring all the edges together and pinch to seal the edges. You can watch the video of mine for checking how to seal the edges of paratha.
    corners sealed for filling stuffing
  • Sealing should be done properly otherwise there will be gaps while rolling and the filling comes out of it.
  • Spread the dough with the help of fingers.
    dough spread with the help of fingers
  • Dip it into flour on both sides or sprinkle it with flour.
  • Roll it slowly and make the paratha until its size becomes 6 inches approx. It's size around of chapati or roti’s size.
    parantha rolled and it is ready to cook

Steps for making aloo paratha recipe

  • Heat the tawa (skillet or griddle or tava) on the stove.
    tawa put on gas stove for heating
  • Tawa should not be at low temperature. Otherwise, paratha will become hard.
  • Place the rolled paratha on it.
    paratha put on the tawa
  • Flip the paratha, when base is partially cooked.
    paratha flipped
  • Spread some oil (or ghee) with the help of spoon on partly cooked part.
    oil applied on one side of paratha
  • Flip it again. And this time the other side should be more cooked than the previous homemade. You will see little brown spots on the paratha
    paratha little bit cooked from one side
  • Spread some oil (or ghee) on this side also.
    oil applied on another side of paratha
  • Flip again once or twice until it cooked from both sides.
    cook paratha from both sides
  • Press the edges of the paratha with the spoon to cook it properly from all the sides.
    press paratha to cook it from both sides
  • It should be golden brown from both of the sides. 
    golden brown paratha from both sides
  • Serve it directly on the plate. Put some homemade butter on top of it. And serve it the other things which I mentioned earlier in this post.

Notes

  1. You can put other things in the stuffing of it like chopped onion, peas, paneer etc. to enhance its taste and make it full of nutrients.
  2. You can add amchur powder for adding a tangy flavor on it. If you don’t have amchur powder then you can add anardana powder as well.
  3. Always finely chop the onion, chilies, coriander leaves etc. while making paratha so that it cannot break.
  4. You can increase or decrease the spiciness of it by increasing or decreasing the quantity of red chili and green chili in it.
  5. You can add cumin seeds in the potato mixture adding more flavor to it.