Punjabi Aloo Paratha Recipe is the famous Indian Paratha Recipe made in Punjabi Style. Here generous Aloo Mixture is stuffed in Whole Wheat Bread Roti and while cooking I used lot of fresh coriander for the flavor. This Paratha is made in the way just like we eat parathas in the Punjabi dhabas/roadside eateries.
This Aloo Paratha Recipe is an authentic Indian Breakfast, generally served with Pickle, Curd or with a glass of Lassi. Today I have made this Paratha in a different way with lot of stuffing, than the normal Paratha that we generally make at home.
If u have ever eaten food in Punjabi dhabas of Jalandhar or Amritsar, then this Paratha Recipe will remind you of the food you have eaten there.
While cooking any paratha, always keep some points important, the griddle or tava should be hot, you can regulate the fire from hot to medium while cooking, smear enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots. An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown crisp spots, and during its cooking, use a spatula, to press the paratha edges so that the edges are also cooked properly.
Let’s start making our Punjabi Aloo Paratha Recipe. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Punjabi Aloo Paratha Recipe – Step by Step
Mash the boiled potatoes in a big bowl and add fine chopped green chilies.
Add freshly chopped fine coriander leaves.
Also mix in Carom Seeds, Red Chili Powder, Turmeric Powder, Garam Masala Powder, Chaat Masala Powder and Salt to taste.
Mix all the ingredients very well and keep aside.Take whole wheat flour in the pot.
Add Red Chili Powder, Oil or ghee and Salt to taste. Mix it well.
Gradually add water and knead the mixture into a smooth and soft dough.
Cover and let the dough rest for 15-20 minutes.
Now make about 8 small balls from the dough. Dust some floor on the surface, take one ball and with the help of rolling pin, roll into a small circle. Place about 1 tbsp of prepared aloo mixture in the center of a round roti, pull from all the sides and roll it gently into a diameter of 6-8 inches. Sprinkle some fine chopped coriander leaves over rolled paratha and spread with rolling pin.
Heat tava on high flame and place the rolled out paratha on it. Drizzle few drops of oil and cook the paratha on medium high flame. When the paratha seems one sided slightly browned, flip it and cook from the other side as well. Brush some oil and flip once or twice, till you see the golden spots on the aloo paratha and it looks crisp and well cooked.
Your Aloo Paratha is ready to serve with Green Chutney and pickle.
Punjabi Aloo Paratha Recipe is made with plain Wheat Flour, stuffed with the spicy mixture of mashed Potatoes and then shallow fried on hot Tawa.
4 big Potatoes
2 green chilies, finely chopped
1/2 tsp carom seeds (ajwain)
2 tbsp finely chopped fresh coriander leaves
3/4 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp chaat masala powder
Salt to taste
oil or ghee for cooking
For the dough you will require:
1 cup whole wheat flour (atta)
2 tbsp oil or ghee
1/2 tsp red chili powder
Salt to taste
Water for kneading
Mash the boiled potatoes and mix in 2 finely chopped green chilies, 1/2 tsp carom seeds, 2 tbsp finely chopped fresh coriander leaves, 3/4 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder, 1/2 tsp chaat masala powder and salt to taste. Mix the ingredients uniformly, taste the aloo stuffing and add more of the spices or salt if required and then keep aside.
Now take 2 cups of whole wheat flour in the bowl or dish and add 1/2 tsp red chili powder, 2 tbsp of oil or ghee and salt to taste.
Gradually add water and knead to a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
Now make about 8 small balls from the dough. Dust some floor on the surface, take one ball and with the help of rolling pin, roll into a small circle.
Place about 1 tbsp of prepared aloo mixture in the center of a round roti, pull from all the sides and roll it gently into a diameter of 6-8 inches. Sprinkle good amount of freshly chopped coriander leaves and flatten with rolling pin.
Heat a tava or griddle on high flame and place the rolled out paratha on it. Drizzle few drops of oil and cook it on medium high flame. When the paratha seems one sided slightly browned, flip it and cook from the other side as well.
Brush some oil and flip once or twice, till you see the golden spots on the aloo paratha and it looks crisp and well cooked.
Serve the aloo paratha hot with yogurt, mango pickle or lemon pickle.
While serving you can top the paratha with some butter or ghee.
You can keep aloo paratha for up to 2 days on room temperature, provided it should be tightly wrapped in aluminum foil and then kept in the air tight container.Some people refrigerate these paratha’s for 3-4 days and at the time of eating reheat on tawa or in microwave.
Try to make small paratha’s, which should be medium thick and should be stuffed well with the mixture of potatoes, so that the potato stuffing does not come out.