The delectable Aloo Paratha holds a coveted spot as a favorite breakfast option in the northern regions of India. Its popularity has transcended to the southern parts, thanks to the significant migration of the northern population settling in these regions. In many restaurants, Aloo Paratha competes fiercely for the title of the most ordered breakfast dish, standing alongside South Indian classics like Idlis, Dosa, Pongal, and Vada. 😁

Aloo Paratha is a beloved and flavorful Indian flatbread filled with spiced mashed potatoes. This versatile and satisfying dish is commonly relished for breakfast, lunch, or dinner.

Whether it's the Punjabi Aloo Paratha or the Dhaba-style Aloo Paratha, the most popular way to savor this unleavened bread is stuffed with a spicy and aromatic mashed potato filling. Quintessentially a staple from Punjab, Aloo Parathas are an irresistible choice, even for those in the southern regions.

Ingredients:

1 cup whole wheat flour

Pinch of salt

1 tbsp oil or ghee to prepare the dough

About 1/2 cup water or less to knead a soft supple dough .

3-4 washed potatoes pressure cooked

Spices :

1 tbsp coriander powder

1 tbsp green chilly garlic ginger paste

1 tsp cumin powder

1 tsp pomegranate seed powder

Pinch of asafoetida powder

1 tsp amchur powder ( dry mango powder )

Chopped coriander leaves

Pinch or turmeric powder

1 tsp chili powder or chili flakes

1 tsp garam masala powder .

1 tbsp ghee

Method :

• Wash and pressure cook potatoes with a pinch of turmeric powder. When cooled , peel the cooked potatoes , grate them into a bowl .

• Add all the spices mentioned to the grated potatoes , except ghee .

• Mash them to a smooth texture , shape into even sized balls . Keep aside .

• Prepare a soft pliant chapati dough using whole wheat flour , 1 tbsp oil , salt and sufficient water .

• Prepare the dough and allow to rest for 15 minutes .

• Pinch off small balls if the dough .

• Roll out each ball by dusting with flour to a small Puri shape circle . Place the potato ball in the centre , bring the dough together to a small dumpling shape by gathering all sides , pinch off excess dough at the top of the ball . Pat the ball into flat shape gently .

• Roll out carefully making sure not to spill out the filling inside by applying too much pressure .

• Continue to prepare such small circles or discs of potato filled parathas .

• Heat a tava , place the paratha on the heated rava , reduce fat , first cook both sides , then smear ghee or oil , press with a spatula on all sides to enable the paratha to puff up .

• Flip and truest , remove when Brian spots appear all over and the paratha has puffed up well

• Remove and serve delicious 😋 hot aloo paratha with a spot of butter , curd and pickles .

• If prepared well , the parathas will have a nice flaky layer , to reveal the evenly spread spicy potato filling .