Aloo Paratha – Punjabi Style

Step 1: Prepare the Dough

Knead wheat flour with a little oil, salt, and water to form a soft chapati-like dough. Set aside.

Step 2: Sauté Spices for Filling

Heat 1 tablespoon of oil in a kadai (pan). Add 1 tsp jeera and 1/4 tsp hing. Fry until the jeera splutters and turns slightly golden brown (around 10-15 seconds).

Step 3: Add Aromatics

Add chopped curry leaves and 5-6 chopped green chilies to the pan. Sauté for about 15-20 seconds until fragrant. Then add 1 inch of fine chopped ginger and fry for another 10-15 seconds.

Step 4: Add Dry Spices

Add 1 tsp dhaniya powder and 1 tsp garam masala powder. Mix well with the sautéed ingredients for about 10 seconds. Then add 1/2 tsp turmeric powder and mix again for 5-10 seconds.

Step 5: Incorporate Coriander and Potatoes

Add 1/2 bowl of chopped coriander leaves and mix well. Turn off the gas. Add the 2 bowls of boiled and mashed potatoes to the pan. Add salt to taste. Mix all ingredients thoroughly until well combined.

Step 6: Stuff the Paratha

Take a medium-sized portion of the prepared wheat dough and flatten it slightly with your hands, making a small well in the center. Take an equal-sized portion of the potato filling, roll it into a ball, and place it inside the dough. Carefully seal the dough around the filling, ensuring no gaps.

Step 7: Roll the Paratha

Lightly dust the stuffed dough ball with wheat flour. Using a rolling pin, gently roll out the paratha into a circular shape, about 6-8 inches in diameter. Ensure even thickness and avoid applying too much pressure to prevent tearing.

Step 8: Cook the Paratha

Heat a tawa (griddle) on medium-high flame. Once hot, place the rolled paratha on it. Cook for about 1 minute until small bubbles appear. Apply 1/2 tsp of oil or ghee evenly over the surface of the paratha.

Step 9: Flip and Fry

Flip the paratha and apply another 1/2 tsp of oil or ghee on the other side. Cook both sides, flipping occasionally, until golden brown spots appear and the paratha is cooked through (approximately 2-3 minutes per side). Press gently with a spatula to ensure even cooking.

Step 10: Serve

Once cooked, remove the aloo paratha from the tawa and place it on a plate. Serve hot with a dollop of butter, curd, or pickle.

• Ensure potatoes are well mashed for a smooth filling.

• Adjust green chili quantity based on your spice preference; red chili powder can be substituted.

• Roll the parathas gently to prevent the stuffing from tearing the dough.

• Add finely chopped onions to the potato filling for extra flavor.

• Incorporate grated paneer into the potato mixture for a richer paratha.