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Aloo Paratha Recipe
Punjabi Aloo Parathas made with whole wheat flour and stuffed with a spicy mashed potato filling
Servings: 7
Calories: 160kcal
Ingredients
- 1½ cups whole wheat flour
- 1 teaspoon kosher salt
- 1 tablespoon oil
- ¾ cup water
- ½ cup whole wheat flour for rolling parathas
Potato Filling
- 2 russet potatoes around 1 lb
- 1 tablespoon ginger paste
- 1 teaspoon green chili paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon garam masala
- 1 teaspoon amchur powder
- 2 tablespoons cilantro finely chopped
- 1 tablespoon mint chopped optional
- 2 teaspoons kosher salt
Instructions
- Add 1 cup of water to the Instant Pot insert and place potatoes on the trivet. Pressure cook potatoes for 15 minutes. Allow natural pressure release.
- Add wheat flour, salt, and half of the oil to a mixing bowl. Knead the dough by adding a little bit of water at a time. Add remaining oil and knead again for 2 to 3 mins. Cover and keep aside.
- Cool the potatoes and then peel them. Grate the peeled potatoes and add them to a large mixing bowl.
- Add ginger, green chili, ground coriander, ground cumin, red chili powder, garam masala, amchur powder, cilantro, and salt. Mix well and divide into 7 round balls.
- Knead the whole wheat dough again for 1 to 2 minutes and divide it into 7 round balls.
- Lightly roll one dough ball into dry flour to coat it evenly. Roll into a 4-inch circle. Place one potato filling ball in the center and close the ends of the rolled dough.
- Lightly flatten and roll the paratha into a 6 to 8-inch circle.
- Preheat the pan on medium heat. Place the paratha on the pan and cook until both sides are golden brown. Drizzle some ghee on top and serve hot with pickles and yogurt or raita
Video
Notes
Mom's Tips:
- Do not overcook potatoes. Allow them to cool down before peeling and grating. This will prevent potatoes from getting sticky
- Grating potatoes makes the filling even and prevents the parathas from tearing as you roll them
- Mixing the filling gently will prevent it from getting sticky
- Knead the outer dough well making it soft and pliable for fluffy soft parathas
- Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
- Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up
- Do not give up, making Parathas needs practice and patience
Nutrition
Serving: 1 paratha | Calories: 160kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1012mg | Potassium: 360mg | Fiber: 4g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg
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