Aloo Paratha (Punjabi Breakfast) - Punjabi Famous Food

Aloo Paratha Ingredients

Aloo Paratha Punjabi Traditional Food

For The Dough2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing4 boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
4 green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ghee

Other Ingredients1 tbsp ghee for cooking

 

Aloo Paratha Making Method
For the dough

Aloo Paratha Punjabi Parathas & Chapati

1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing

1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture. Keep aside.

How to proceed

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
3. Place one portion of the prepared filling in the center of the dough circle.
4. Bring together all the sides in the center and seal tightly.
5. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
7. Repeat with the remaining dough and filling to make more parathas.
8. Serve hot with yummy Curd (Dahi).