AAloo Aur Pyaar Ka Parantha
This Punjabi Aloo Paratha, also known as Aloo ka Paratha, is sure to be a hit with bread and potato lovers. This famous Indian morning dish, which is often called Alu Paratha, combines two of our favorite starches into one delicious package. It is filled with potatoes.
This straightforward dinner is as reassuring as a hug since it is both crisp on the exterior and delicate on the inside. Who could not love this?
What is Aloo Paratha
Aloo means “potato” in Hindi, and paratha means “flatbread,” thus the name of this dish is pretty revealing: an aloo paratha is a whole wheat flatbread that has not been leavened and is filled with a savory, spiced, mashed potato filling.
Although there are other stuffed paratha versions, many people prefer aloo ke parathe over all others.
Ingredients:
1. For the Dough
2 cups whole wheat flour
1 tsp salt
2 tbsp gram flour
½ tsp carom seeds (ajwain)
1 tbsp ghee
Water as required
2 tsp oil
For the Filling
2 large potatoes, boiled and grated
1-inch ginger, grated
2-3 green chilies, finely chopped
1 tbsp fresh coriander leaves
Salt to taste
½ tsp coriander powder
1 tsp chilli powder
½ tsp cumin powder
1 tsp garam masala
½ tsp dried fenugreek leaves
¼ tsp dry mango powder
Ghee for roasting
Butter cubes for garnish
Yogurt to serve
Pickle to serve
Process:
For the dough
- Combine gram flour, whole wheat flour, and ghee in a bowl. Form a crumb-like substance by thoroughly mixing.
- As needed, add water and knead a soft dough. When not in use, cover with a muslin towel and leave for 20 minutes.
- Add oil to the dough and knead it just enough to incorporate it.
For the filling
- Stir in the cooked potatoes, onion, green chili, fresh coriander, salt, cumin powder, garam masala, dried fenugreek leaves, and dry mango powder.
- Scoop out equal amounts of the prepared dough and roll it into balls about the size of a lemon.
- Using a rolling pin, flatten them into a disc and fill the middle with the prepared stuffing.
Roll the dough into a potli, trim the excess, and then roll it back into a disc.
The paratha should be heated on a tawa, added, and roasted for 30 seconds on each side. Turn over and use ghee to brush. When brown spots start to emerge, turn the roast over.
- Add butter cubes as a garnish. With yogurt and pickles, serve hot.
For such other Indian delicacies, do visit Desi Hype!
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