Aloo paratha or stuffed Indian flatbread whatever we call it; it’s an all-rounder and can be eaten at any time of the day. Wheat dough is rolled out in small circles, stuffed with tasty potato mixture, sealed around the corners and toasted to perfection. Just the thought of it makes my mouth water.
I made this Aloo Paratha on a vrat/fast day so had to make a pass on adding onions to the potato mixture but add chopped onions to this and it will make a huge difference. I prefer my stuffing to be cooked before being stuffed into the paratha but you can choose to leave that out and just add spices to mashed potatoes, mix and you are good to go – stuffing is ready.
I cook my parathas in oil but traditionally till date Punjabi aloo parathas are cooked in ghee/ clarified butter and they taste the BEST!! For my kiddos they are cooked in ghee because I believe every kid loves aloo ka parathas- so let them enjoy the Indian classic the traditional way like we did!!
- Assemble all the ingredients. Peel potatoes and mash them up. Heat oil in a pan and add mustard seeds to it. Stir in the mashed potatoes and start adding the spices.
- Add all the spices one by one and mix till all the spices blend in with potatoes. Because of turmeric the color of potatoes will change to mustard yellow.
- Make two equal size balls out of wheat dough. Dust the surface with dry wheat flour and roll them out into small circles. Spread the aloo mixture on one the circles and place the other rolled out circle on top of it.
- Seal the edges by pinching the sides with your finger. Now there are two ways to roll it into a paratha - 1. Dust this stuffed circle with dry wheat flour and using your palm keep patting it from all the sides and soon it will spread out in the form of a paratha. 2. The traditional method - using a rolling pin roll it out.
- Heat a griddle/tawa. Carefully place the fully rolled out paratha on the tawa and cook till its underside puffs up a little bit. Using a spatula flip it over and cook from the other side. Apply 2 teaspoon oil on each side and cook the paratha, flipping occasionally.
- Keep pressing the uncooked dough by pressing it down with the spatula and when thoroughly cooked and browned from all the sides transfer it to a plate. When cooked paratha will open up - as shown in the picture.
- Serve hot with achars, chutneys or raitas of your choice.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.