Aloo paratha, though a signature Punjabi breakfast dish, but is loved across the nation. You can have it for breakfast, as a snack, or also as a meal. It’s quick, easy, tasty and an all time favorite. It’s a complete package. All you need is good paratha rolling out skills. The rest is easy peesy.. so let’s begin.
- Potatoes- 4-5 medium sized
- Wheat flour- 2 cups
- Turmeric powder-1 tsp
- Green chillies- 2 tsp (finely chopped)
- Red Chili powder-1 tsp (if u like it spicy)
- Coriander powder- 3 tsp
- Mustard seeds- 1 tsp
- Cumin seeds-1 tsp
- Few curry leaves (optional)
- Coriander leaves (finely chopped)
- Cooking oil- 2 tbsp
- Start with boiling the potatoes in a pressure cooker for atleast 3-4 whistles so that they are completely tender. Once the potatoes are boiled, peel them and transfer it to a flat utensil in which you can prepare the dough.
- Smash the potatoes in it. Add all the spices (turmeric, chilies, coriander powder and salt) to it. Mix it well with the smashed potatoes. Also add finely chopped coriander leaves.
- Now in a pan, heat oil and add mustard seeds, cumin seeds and curry leaves one after another after each starts popping. You can also add green chilies at this step and exclude it from the previous step.
- Transfer the sauteed part on to the potatoes and mix everything well so that all the flavors of the spices get blended well within the potatoes.
- Add flour to knead it into a dough. Use flour as necessary. Now make balls out of the dough and roll it out in the form of paratha. Just the same way we make chapatis OR Prepare a dough using flour and water seperately. Make balls out of it and stuff it with the potatoes prepared and roll it out to make paratha. You can make it in either ways.
- Now, place the Aloo Paratha on a heated tawa or skillet and flip each side for a few seconds till both the sides are cooked well. Apply some ghee on both the sides and cook to make it crispy.
Serve Aloo Parathas hot with some fresh curd/yogurt. And some pickle.