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Punjabi aloo ka paratha is a popular Indian breakfast of unleavened whole wheat flatbread stuffed with a spiced potato stuffing. This paratha is pan-fried until crisp in vegetable oil or desi ghee (clarified butter).
Traditionally, aloo paratha is served at breakfast along with homemade white butter, mango or lemon pickle, and lassi. Lassi is a cold beverage made with yoghurt that can be either sweet or salty.
This delicious paratha is one of the most loved breakfasts in my home. Learn how to make this hearty and yummy dish.
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- 3 potatoes, boiled and peeled
- 1 onion, chopped small
- 1 tsp ginger paste
- 1 green chilli, finely chopped
- 1 tbsp hara dhania (cilantro), finely chopped
- 1 tbsp pudina (mint), finely chopped
- 1/4 tsp garam masala
- 1/2 tsp red chilli powder
- 1 tsp amchur (mango powder)
- 1 tsp coriander powder
- 1/2 tsp ajwain (carom seeds)
Note: The second paratha was stuffed in a single roti. Check out my recipe video below to see how both the parathas were made.
- Grate the potatoes in a large bowl. Add the rest of the spices and mix until everything combines well. Set aside.
- Set a tawa (wok) on low heat. While it heats up, prepare the parathas.
- Dust your hands with flour. Take enough dough to roll out a roti of about 5 inches diameter. Make another one of the same size.
- Divide the stuffing into four equal portions. Spread one portion on one roti and place the other roti over it. Seal the edges firmly.
- Spread some oil on the hot tawa and place the paratha on it. Cook for 15-20 seconds; then flip it over and cook the other side for 15 seconds.
- Flip the paratha again, spread a little oil over it, and flip again. Spread a little oil over this side and flip again.
- Cook the paratha by turning it over at repeatedly until both sides are crisp and brown. Prepare rest of the parathas similarly.
- Serve with pickle, butter, and/or lassi
Authentic Punjabi Aloo Paratha Recipe (Stuffed Potato Paratha)
© 2020 Rajan Singh Jolly