Aloo Paratha Recipe
The very famous aloo paratha is from the house of Punjab, it’s a household dish for breakfast eaten along with blob of butter and with glass of lassi or buttermilk. Aloo Paratha can be served as snack, as breakfast and also in main course.
It’s had across length and breadth of Indian subcontinent, for most part of the country it’s an alien dish from preparation point of view.
The very famous aloo paratha is from the house of Punjab.
- 3 Cups Whole Wheat Flour
- For Stuffing
- 5 to 6 no Potatoes Boiled in Pressure cooker for 4 to 5 whistles
- 2 no's Green Chillies Chopped Finely
- 1 ½ Cup Onion Finely Chopped
- ½ tsp Turmeric
- ½ tsp Red Chilli powder
- 2 tsp Grated Ginger
- ½ tsp Lemon juice
How to Make Aloo Paratha….?
First prepare the dough as we prepare for chapati.
Now prepare the aloo paratha stuffing, the boiled should be smashed without any lumps and all the other items listed under for stuffing.
Divide the stuffing into equal balls and keep it aside and do the same with the chapati dough.
Roll the chapati dough into small round circles keep the stuffing in the centre and wrap aloo stuffing with the chapati dough from all sides, similar to modak style.
Roll it gently and shallow fry it on both sides by applying oil on both sides.
Serve it with curd and pickle, the best accompaniments for aloo paratha.