ALOO PARATHA || PUNJABI BREAKFAST

Hi friends 

Aloo (potato) ka paratha or aloo paratha is one of my all-time favourite breakfast or dinner recipe. It’s a “wholesome meal”. It’s made of whole wheat flour. It’s a healthy recipe. It can be easily prepared at home. 

It can be had with onion raitha or my sautéed version of the onion raitha or plain curd.

Ingredients:

For the dough:

• Atta or whole wheat flour - 2 cups
• Ghee or clarified butter - 2 tablespoons 
• Salt - to taste 
• Water - as required 

For the stuffing:

• Potatoes (Aloo) - 2 medium sized, boiled, peeled and mashed
• Ghee or clarified butter - 1 tablespoon 
• Jeera or cumin seed powder - 1 teaspoon 
• Turmeric powder- 1/2 teaspoon 
• Red chilli powder- 1 teaspoon 
• Coriander powder - 1 teaspoon 
• Amchur (dry mango) powder - 1teaspoon
• Salt - to taste 

Method:

For the dough:

• Combine the atta or whole wheat flour, ghee and salt in a mixing bowl 
• Add water as required and knead to form a smooth dough
• Divide the dough into equal portions 
• Roll it into a ball
• Keep aside 

For the stuffing:

• Heat ghee or clarified butter in a pan or kadai 
• Add the jeera powder, turmeric powder, red chilli powder, coriander powder 
• Add the mashed potatoes and salt 
• Switch off the flame 
• Mix well
• Allow it to cool slightly 
• Divide it into equal portions as the number of dough balls

To make the parathas:

• Roll out a dough ball into a small circle
• Place a portion of the stuffing in the centre
• Bring all the sides to the centre and seal tightly 
• Roll it into a ball
• Roll it out into a circle sprinkling it with a little whole wheat flour 
• Repeat the same with the rest of the dough balls 
• Heat a tawa or griddle 
• Place the rolled out paratha in the centre of the tawa
• Allow it to cook
• Flip it over and cook it on the other side as well
• Apply ghee on it on either sides and cook till done
• Serve hot with plain curd or onion raitha or my sautéed version of the onion raitha and choice of pickle

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