ALOO PARATHA | STUFFED POTATO PARATHA | POTATO STUFFED FLATBREAD

Aloo paratha is one of the most popular breakfast dishes all through western, central and northern regions of India. Aloo-stuffed parathas comprises of unleavened dough stuffed with a spiced mixture of mashed potato, which is then rolled out and cooked on a hot tawa with butter or ghee. The filling of these aloo parathas vary from area to local. First it was started as a healthy meal often eaten at breakfast. It is so filling and delectable that it is likewise delighted in as supper. Stuffed aloo paratha is also a very renowned Indian street food which is mostly available in the morning. Served with chutney, achaar, curry, curd, salad or raita and loads of butter, Aloo Paratha provides a heavenly pleasure.

So, don't stand by any more and attempt this simple recipe of Aloo Paratha now and enjoy with lassi, butter, curd or pickle.

INGREDIENTS:

For the dough

• Whole wheat flour - 1 cup
• Refined flour (Maida) - 1 cup
• Salt - 1 teaspoon
• Oil - 1 teaspoon
• Carom seeds (Ajwain) - 1 teaspoon
• Ghee or Oil - For frying 
• Water - As required

For the potato stuffing

• Potatoes - 3, medium, boiled & peeled 
• Green chili - 1, finely chopped
• Coriander leaves - 1 tablespoon, finely chopped
• Ginger - 1 inch, grated)
• Onion - 1, big, finely chopped
• Salt - To taste
• Red Chilli powder - 1/2 teaspoon
• Dry Mango powder / Chat masala - 1 teaspoon
• Anardana powder - 1 teaspoon
• Roasted Cumin powder - 1/2 teaspoon
• Garam Masala powder - 1/2 teaspoon

PROCEDURE:

1. Add the whole wheat flour, refined flour, salt, oil and carom seeds in a bowl. Mix well, add water gradually and knead to make a soft dough. 
2. Knead the dough for 2-3 minutes for a soft and smooth texture, cover with a wet cloth and keep aside for 10 - 15 minutes.
3. Wash and scrub the potatoes well and boil along with 2-3 cups of water in a pressure cooker or a large pan untill they are softened. Now peel the potatoes and cool them well. Mash the potatoes nicely using a potato masher.
4. Add all the ingredients for the stuffing in the potato and mix well.
5. Knead the dough once again and devide into 7 - 8 medium balls. Dust the floor and roll the balls into small circles.
6. Take 2 - 3 tablespoons of the filling, approximately same amount as the dough ball, at the centre of a dough circle and bring the ends together and seal them.
7. Press the filled dough slightly, sprinkle the flour and roll gently and evenly to make a 6 inch circle.
8. Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. 
9. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt or raita.

NOTES:

• Always knead a soft dough for parathas, as it helps to roll the paratha uniformly. 
• The potatoes should be cooled before stuffing. Warm potatoes become sticky and the paratha tear while rolling.
• Ensure that you have finely chopped the onions or the filling will come out.
• Roll the paratha with light hands and go from one side to the other while rolling.
• You can also cook the potatoes with some oil and temper them with cumin before adding all the spices.
• Don’t overfill the Paratha with Aloo Masala, as the stuffing will come out when you roll the parathas.
• Ensure that your tawa is hot before you place the rolled Paratha on it. Cook the Parathas on medium heat, to get that crisp texture on the top. Very low heat will make the paratha dense and high heat will burn them.
• Always make the Parathas in ghee as it adds to its taste. However, on the off chance that you are veggie lover or have dietary limitations, you can utilize oil.
• While cooking aloo paratha, add oil or ghee after both sides of paratha is partially cooked once. this guarantees paratha does not absorb more oil while cooking. 
• Potatoes can be replaced with sweet potatoes and follow the same recipe to make Stuffed Shakarkandi Parathas or Stuffed Sweet Potato Parathas.
• If you want to freeze the paratha for later use then cook the paratha on each side for a few seconds without using oil or ghee until it changes color slightly. Remove the half-cooked paratha on a plate. Cool the parathas completely before freezing.Once cooled, layer parathas by separating each with baking sheets and 7place them in freezer-safe bags or airtight containers and freeze for up to 3 weeks. At the point, you want to use, take the paratha out of the freezer, don't thaw the paratha, but cook it on medium heat on a hot griddle.
• A number of variations can be made by adding some other ingredients to the potato filling like,
  • Aloo Cheese Paratha – Add some grated processed cheese and red chilli flakes and skip adding spices in this variation. Replace coriander with Italian herbs for a change in taste.
  • Aloo Matar Paratha – Add some boiled green peas along with potatoes.
  • Aloo Paneer Paratha – Add some grated paneer in your aloo filling.
  • Aloo Methi Paratha – Add freshly chopped methi leaves in the potato mixture.
  • Aloo Dry Fruits Paratha – Add coarsely pounded dry fruits such as almonds, cashew, raisins and pistachios in the Aloo Masala.
  • With veggies – Grated gobi, beetroot, carrot, etc can be added in the filling along with aloo.

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