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Photo of Punjabi Aloo Paratha by Shaheen Ali at BetterButter
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Punjabi Aloo Paratha

Apr-16-2016
Shaheen Ali
20 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Punjabi Aloo Paratha RECIPE

Punjab is all about fun, food and frolic. They literally live life king size. From their culture to their food, everything is grand and rich. Another staple from punjab, you may call it as their everyday meal/ breakfast is Aloo ke Paronthe commonly known as Aloo Paratha. Whole wheat flat bread stuffed with spicy and tangy potato filling is a just so filling and keeps you energised whole day.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Roasting
  • Breakfast and Brunch

Ingredients Serving: 4

  1. Whole wheat flour - 2 cups
  2. salt - 1 tsp
  3. Boiled Potato - 3 large
  4. Onion - 1 medium
  5. Green chili - 2 chopped
  6. Coriander - 2 tbsp chopped
  7. Garam Masala powder - 1/2 tsp
  8. Cumin powder - 1/2 tsp
  9. Red chili powder - 1/2 tsp
  10. Amchur / dry mango powder - 1/2 tsp
  11. Salt for filling - as needed
  12. Oil - for frying

Instructions

  1. Sieve flour and add salt in it.
  2. By adding water gradually knead the flour and make a soft dough.
  3. Keep aside the dough and prepare the filling.
  4. In a large mixing bowl add boiled potatoes.
  5. Mash them with a fork or your hands
  6. Add red chili powder, garam masala, cumin powder, amchur, chopped onions, green chilies and coriander.
  7. Mix all together to make a filling.
  8. Adjust salt as per your required taste.
  9. Now heat a tawa and meanwhile start preparing the parathas.
  10. Pinch a lemon sized ball from the dough and flatten it to make a disk.
  11. Take a spoon of filling and place it in the center of the flat disk.
  12. Gather the disk sides together and seal the dough to make a ball again.
  13. Dust the counter with flour and roll out the filled dough ball to shape it into a paratha.
  14. Place the paratha on the heated tawa and dry roast from both sides first.
  15. Now add ghee or oil from sides and on both surfaces and fry the parathas till they are crisp.
  16. Serve with dahi, pickle or your favorite dip.

Reviews (22)  

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Pushpa kannan
Oct-24-2018
Pushpa kannan   Oct-24-2018

Jayanta Singha
Sep-05-2018
Jayanta Singha   Sep-05-2018

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