How to make potato or aloo paratha

Potato or aloo means the same. Paratha means “layered flatbreads.” So aloo paratha means potato mixed with flatbread paratha.

It is a very healthy and delicious food. It is liked a lot. Aloo or potato paratha is popular in India, Punjab, Pakistan, and Bangladesh, which means all these countries love it.

Mainly it is Indian food. Aloo paratha is served alongside pickles and yogurt, mutton, different sauces, and is served in many restaurants.

But homemade aloo paratha is the best.

First, boil the potatoes and mash them. Then, in a mixing bowl, add 2 cups of wheat flour with hot water and mix with some salt and oil. Let it rest for 30 minutes. Take a small disc of dough and pan-fry it with ghee, butter, or oil. This process is typical for making parathas at home.

But my process is different; it is very easy and healthy.

I suggest that homemade aloo paratha follows my rules.

Ingredients:

1. Wheat flour

2. Aloo or potato

3. Ghee or butter or oil

4. Water

5. Salt

For mashed aloo, add:

1. Green chili (optional)

2. Red chili powder

3. Garam masala

4. Salt

5. Coriander powder

6. Coriander leaves

7. Mint

8. Ginger paste or grated ginger

Introduction:

1. Make the dough: In a mixing bowl, add 3 cups of whole wheat flour, 1/4 teaspoon salt, 2 tablespoons oil, and mix with your hand. Add 1/2 teaspoon kalonji with the flour mixture and form a soft dough. No sticky dough. Let the dough rest for 15 to 30 minutes until the stuffing is ready. I suggest 30 minutes.

2. Making aloo mash: In another mixing bowl, add water and clean the potatoes. Then, in a saucepan, rice cooker, pressure cooker, or any pot, cook the potatoes. I recommend the pressure cooker as the best option. I have tried all the pots. In the pressure cooker, add 1 cup of water and the potatoes. Cook on medium heat for 5 minutes or 3 to 4 whistles, depending on the potato size. Cook for 4 to 5 minutes, then turn off the gas and wait for it to cool.

When the potatoes are cool, place them in a mixing bowl and clean them. Use a grater, masher, or spoon to mash the potatoes until smooth. I prefer using my hands to break the tiny bits.

These are the main ingredients for the mashed potatoes. Add some garam masala, 1/2 teaspoon red chili powder, 3/4 teaspoon coriander powder, grated ginger, salt, coriander leaves, and mint to the potato mixture. Mix everything well and taste.

Then mix the potato mixture with the flour dough. Divide the dough as you wish. I divide my dough into 5 portions.

Lastly, roll the aloo paratha.

Sprinkle some flour on the rolling area and dip the dough in the flour. Flatten and add some oil on the paratha, then roll to 5 or 6 inches, which means paratha size.

After preparing 3 to 4 parathas, heat the gas stove.

Place a frying pan or tawa on the gas and wait for it to heat. When the pan is hot, place one paratha on the pan.

Wait for two minutes; you will see bubbles. Then turn it to the other side.

Add some ghee or oil, and press down with a spatula. Repeat the same process on the other side. When the aloo paratha is well-cooked, your room will be filled with a great aroma. When you see golden or brown colors on both sides, remove the paratha from the pan and place it on the serving dish.

Repeat the same process for the next parathas. Keep the heat to medium or low because your pan is already hot.

But I suggest keeping the flame medium to low. To keep the aloo parathas moist, use a hotpot.

Serve:

Aloo paratha is very delicious. You can also serve aloo parathas with yogurt, sauce, salad, mint chutney, mutton, or more items. It is your choice. I find plain parathas very tasty. 

So I love it and you should try it.