Punjabi-Style Aloo Ka Paratha: The Perfect Winter Breakfast
By Suprita Mitter
December 8, 2024
Aloo ka paratha, a classic Punjabi stuffed bread, is a comforting breakfast or meal option, best enjoyed with butter, curd, and pickle. Here’s how to make it.
Ingredients
2 cups whole wheat flour 1/2 tsp salt Water 1 tsp oil 3 medium potatoes 1 tsp cumin seeds 1–2 green chillies 1 small onion 1 tbsp coriander leaves 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp garam masala 1 tsp dried mango powder Salt
Step 1
In a mixing bowl, combine the wheat flour, salt, and a little water. Knead into a smooth, soft dough. Cover the dough with a damp cloth and set aside for 20–30 minutes.
Step 2
Heat a pan and lightly toast cumin seeds until aromatic. Mix the mashed potatoes with cumin seeds, green chillies, onions, coriander leaves, red chili powder, turmeric, garam masala, amchur, and salt. Combine well. Taste and adjust seasoning. Divide the filling into equal portions.
Step 3
Divide the dough into equal-sized balls. Roll out one ball into a small circle using a rolling pin. Place a portion of the filling in the center.
Step 4
Bring the edges together to seal the filling inside the dough, forming a ball. Flatten the ball gently and roll it out into a paratha, about 6–8 inches in diameter. Use dry flour to prevent sticking.
Step 5
Heat a tawa on medium heat. Place the rolled paratha on the hot tawa and cook until small bubbles appear. Flip and spread a little ghee or oil on the cooked side.
Step 6
Flip again and apply ghee or oil on the other side. Press gently with a spatula and cook until golden brown spots appear on both sides. Serve hot aloo parathas with butter, curd, and a side of pickle.
