Punjabi Aloo Paratha
Punjabi Aloo Paratha is a popular North Indian stuffed flatbread made with whole wheat flour and a spicy potato filling. It is a delicious and filling dish that can be enjoyed for breakfast, lunch, or dinner.
Ingredients
- 2 cups whole wheat flour
- 4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- Ghee or oil for cooking
Instructions
- In a mixing bowl, combine the whole wheat flour with water to make a soft dough. Cover and let it rest for 15 minutes.
- In a separate bowl, mix together the mashed potatoes, chopped onion, green chilies, ginger, cumin seeds, red chili powder, turmeric powder, garam masala, salt, and fresh coriander leaves to make the filling.
- Divide the dough into equal-sized balls and roll each ball into a small disc. Place a portion of the potato filling in the center and seal the edges to form a stuffed ball.
- Roll out the stuffed ball into a flatbread, using some dry flour to prevent sticking.
- Heat a griddle or skillet over medium heat and cook the paratha on both sides, applying ghee or oil until golden brown spots appear.
- Repeat the process with the remaining dough and filling to make more parathas.
- Serve hot with yogurt, pickle, or chutney.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 50g
- Protein
- 8g
- Fat
- 10g
Supplies
Mixing bowl Rolling pin Griddle or skillet
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Aloo paratha pairs well with yogurt, pickle, or chutney.
Tips & tricks
Tips: Be generous with the ghee or oil while cooking the parathas to make them crispy and flavorful.
Cost
$8