Aaloo Paratha - Little Differently

Aaloo Paratha is the most popular breakfast dish of western, central and northern regions of India. It is hard to find a person, from these regions, who doesn't love Aaloo Paratha. 


For stuffing
Boiled potatoes --------- 6 to 7 medium sized 
Green chilies ------------ 4 to 5
Cumin seeds ------------ 1 tsp
Red chili powder -------- 1/2 tsp
Garam masala ---------- 1/2 tsp
Amchur ----------------- 1 tsp
Onions ------------------ 1 to 2
Dry roasted Peanuts ---- 1/2 cup
Salt to taste ----------- :) 
Hand full fresh cilantro  

For dough 
Aata -------------- 3 cups
Besan------------- 1/2 cup
Oil ---------------- 3 to 4 tbsp
Carom seeds ----- 1 tsp
Salt --------------- 1 tsp
Panner water/water as required 
Oil/ghee for shallow frying 

Let's start 

Step 1. Dry roast the peanuts. Coarsely grind the roasted Penuts in mixer grinder. 

Step 2. In a big bowl mash the potatoes, add chopped green chilli, cumin seeds, red chilli powder, garam masala, amchur, chopped onions, salt and chopped cilantro and coarsely grinded Penuts. ?Mix it well. 

Step 3. In a bowl take Aata, besan, oil, carom seeds and salt, mix it well. Now add water little by little and start kneading make a soft dough. 

Step 4. Roll the dough in cylindrical shape and then cut it into equal sized balls. 

Step 5. Now flatten the dough and roll them out into 3 to 4 inch circles. Add a generous amount of potato stuffing in the centre. 

Step 6. Seal the dough and round it with the your hand. Now gently roll them with a rolling pin into round parathas.

Step 7. Meanwhile heat up a pan and roast the parathas, cook them on both the sides. Apply oil/ghee with brush on both the sides.

Step 8. Serve piping hot Aaloo Paratha with chilled yoghurt or pickle or butter. 

Enjoy this amazing Aaloo Paratha!

  • Insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.
  • Apply the pressure very evenly and gently on all sides.
  • If you want to use less Ghee/oil on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply ghee/oil with brush on both the sides.
  • For making dough i used homemade paneer water, it makes very soft and melts in mouth Paratha.
Happy Cooking :) 


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