Easy Recipe of Mouthwatering Aloo Paranthas

The most popular Indian stuffed bread recipe made with wheat flour and mashed spiced potato for stuffing. It is one of the most popular recipes which is not only easy to make but one of the tastiest stuffed paranthas.

The dish originated from the Punjab region but loved by the entire nation and world. It's the easiest dish and prepared in few simple steps.

Here I'm sharing 2 variations of stuffing, you should definitely try both.

Let's look at the recipe:

Preparing Dough:

Ingredients: 

1. 2 cups of wheat flour

2. 1/4 tsp salt

3. 1/2 tsp ajwain

4. 1 tsp oil

5. water as required 

Procedure:

1. Take wheat flour, oil, salt, ajwain in a bowl and prepare a dough with water.

2. Knead to smoothen the dough and keep it aside.

Prepare Stuffing: 

METHOD 1

Ingredients:

1. 3-4 medium-sized boiled and mashed potato

2. 4-5 green chilies (can be reduced as per your requirement)

3. 3-4 garlic cloves

4. 1.5 tsp oil

5. salt

6. 1/4 tsp turmeric

7. freshly chopped coriander

Procedure:

1. Boil potatoes, peel, and mash them. There should be no lumps.

2. Add green chili and garlic to a blender and make a smooth paste.

3. Place a pan on a low medium flame with oil in it and add the green chilly paste to it.

4. Stir the paste till it changes its color to brown. Add mashed potato and coriander to it and mix well.

5. Cook for 2-3 min and let it cool down to room temperature.

METHOD 2

Ingredients:  

1. 3-4 medium-sized boiled and mashed potato

2. freshly chopped coriander

3. salt as per taste

4. 1/2 garam masala

5. 3/4 amchur (dry mango powder)

6. 1/2 tsp red chili powder

7. a pinch of turmeric

8. 1/2 tsp thinly grated ginger

9. 1/2 tsp jeera powder

10. chopped green chilies

Procedure:

1. Boil potatoes, peel, and mash them. There should be no lumps.

2. Add all the ingredients and mix them well. Lastly, add coriander and mix again.

3. Stuffing is now ready.

How to make parantha:

1. After the dough has rested, knead it a bit before using it.

2. Now take a ball sized dough and roll about 4 inches in diameter 

3. Place a ball-sized prepared aloo stuffing (any of your choice from the above 2 methods) in the center.

4. Now, bring all the edges together to the center and then pinch to seal the edges.

5. Flatten the dough ball using your hands and pressing at top slightly.

6. Roll the dough using the pin (belan) in a circle of around 7 - 8 inches, you can also use dry flour as needed while rolling.

Heat a pan on medium-high heat.

7. Place the rolled parantha to it and cook on low flame for 1 min, then flip over.

8. Apply oil to it and flip again, press with a spatula, and cook the paratha until both sides have golden brown spots on them.

SERVE HOT WITH BUTTER (can be replaced with homemade Makhan) ON TOP OF IT WITH CURD AND PICKLE.

Please do share your feedback and comments on the recipes.