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Authentic Punjabi aloo paratha served on a plate with a dollop of white butter, fresh curd, and spicy pickle.

Aloo Paratha(without lehsun or pyaz)| Perfect Breakfast Recipe| Potato Stuffed Paratha

Aloo paratha is an unleavened flatbread stuffed with spicy potato stuffing (mixture). The stuffing or masala is usually made with boiled mashed potatoes mixed with different spices and herbs.
These delicious and flavourful parathas are usually accompanied with curd (dahi), pickle (“aam ka achar“), tomato chutney or simply with butter (makhan) and a glass of lassi.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, dinner recipe, lunch
Cuisine Indian, north indian, punjabi
Calories 290 kcal

Instructions
 

Making the dough

  • Take 2 cups of whole wheat flour in a food processor or in a bowl to knead the dough.
  • Add a little salt according to the taste.
  • Now knead the flour into a soft and smooth dough. Note:- Do not make the dough too hard or too soft. (Check out the video for exact understanding.)
  • Keep it aside and prepare the spicy Aloo Stuffing.

Making the Spicy Aloo Stuffing/ Masala

  • Wash and boil 5-6 potatoes until 2-3 whistles.
  • Peel the skin and mash them properly.
  • Now heat a pan and add 2-3 tbsp of oil.
  • When the oil gets heated, add cumin, fennel seeds and chopped green chillies.
  • Let them crackle for a few seconds.
  • Add the mashed potatoes and mix.
  • Now add the dry spices, red chilli powder, garam masala powder and salt.
  • Mix it all well and cook for 3-4 minutes.
  • Add amchur/ dry mango powder and mix well.
  • The stuffing is almost ready. Garnish it with chopped coriander leaves.
  • The Spicy Potato Stuffing/ Aloo Masala is ready.

Making the Aloo Paratha

  • Divide the dough into small balls.
  • Take one ball at a time and roll it a little with your hands so that you can fill the masala in it. (Watch the video for more understanding.)
  • Fill the masala.
  • Seal it properly from all sides. (Watch the video for more understanding.)
  • Now with the help of a rolling pin, roll it into a round shape like chapati.
  • Dust it with the flour as and when required to avoid sticking and breaking of paratha
  • The aloo paratha is ready for cooking.
  • Heat the tawa and place the rolled paratha.
  • Flip and cook from both sides.
  • Now apply ghee, butter or oil on both sides.
  • Flip again once or twice and cook until the paratha is crispy golden brown on both sides.
  • The Crispy Delicious Aloo Parathas are ready. Serve it hot with curd, tomato chutney, pickle or butter.
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