Comfort Food Classic: A Step-by-Step Guide To Craft The Perfect Aloo Paratha At Home
Aloo Paratha, a quintessential comfort food from the heart of Indian cuisine, holds a special place in the hearts and stomachs of many. With its soft, flaky exterior and deliciously spiced potato filling, this dish is a beloved classic that never fails to satisfy. If you've ever wanted to recreate the magic of aloo paratha in your own kitchen, you're in luck! Follow this step-by-step guide to craft the perfect aloo paratha at home.
Ingredients to Prepare Delicious Homemade Aloo Paratha with Flavourful Recipe-
For the dough
- 2 cups whole wheat flour
- Water, as needed
- Salt, to taste
- 3-4 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped (adjust according to spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, chopped
- Ghee or oil, for cooking
A Step-By-Step Guide - Aloo Paratha At Home
Step 1 - In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a smooth and soft dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Step 2 - In another bowl, combine the boiled and mashed potatoes with finely chopped onion, green chilies, cumin seeds, turmeric powder, red chilli powder, garam masala, salt, and fresh coriander leaves. Mix well to ensure all the spices are evenly incorporated into the potato mixture.
Step 1 - In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a smooth and soft dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Step 2 - In another bowl, combine the boiled and mashed potatoes with finely chopped onion, green chilies, cumin seeds, turmeric powder, red chilli powder, garam masala, salt, and fresh coriander leaves. Mix well to ensure all the spices are evenly incorporated into the potato mixture.
Step 3 - After the resting period, divide the dough into equal-sized balls, slightly larger than the size of a golf ball. Similarly, divide the potato filling into portions, ensuring they match the number of dough balls.
Step 4 - Take one dough ball and flatten it slightly with your palms. Dust it with some flour and roll it out into a small circle, about 4-5 inches in diameter. Place a portion of the potato filling in the centre of the circle. Bring the edges of the dough together to cover the filling completely and seal it tightly.
Step 5 - Dust the stuffed dough ball with some flour and gently roll it out into a flat, round disc, about 6-7 inches in diameter. Be careful not to apply too much pressure to avoid tearing the dough and spilling the filling.
Step 6 - Heat a tawa or griddle over medium heat. Once hot, carefully place the rolled-out paratha on the tawa. Cook for a minute or two until small bubbles start to appear on the surface.
Step 7 - Brush some ghee or oil on the surface of the paratha and flip it over. Cook the other side until golden brown spots appear, brushing more ghee or oil on this side as well.
Step 8 - Once both sides are cooked to perfection, transfer the aloo paratha to a plate and serve hot with fresh yoghurt, pickle, or any chutney of your choice.
(With AI Inputs)
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