Aloo parathas are a standard in any Indian household, especially for breakfast/brunch on the weekends. Traditionally a Punjabi dish, it is popular amongst everyone for its taste, and the nostalgic reminder of home.
We’ve been on a health kick lately so it’s been a long while since aloo parathas have made their rounds in our kitchen. Aloo means potato and parathas are unleavened stuffed flatbread. So basically, potato stuffed flatbreads. Carb central really. And with my love of anything that consists of carbs, I absolutely had to shut this one out during my get fit phase (it comes and goes this phase of mine – a constant battle).
A couple of weeks ago, our cousin Sarina sent a pic of her aloo parathas she made and instantly hubby and I started craving them. Man they looked good. We looked at each other and there was no doubt in my mind… we were having aloo parathas that very afternoon!
Let me tell you, they hit the spot and then some! We totally “stuffed” ourselves (pun intended) and so did the kids but it was worth it. The aroma of it sizzling on the pan, the spices mixed in with the potatoes, a piece dipped in mango pickle and yogurt. I’m salivating again and am thinking I just might have to make this more frequently.
Because it is a very popular dish, recipes vary from kitchen to kitchen. Here is my version and I really hope you like it!
Some recipes have the potatoes mashed with chunks still showing. This is absolutely fine; I just like mine to be smooth so it’s easier to roll out the paratha with the filling in it.
I’ve seen recipes with big chunks of onions and ginger in them. Again, this is a preference. I find it easier for me to roll the paratha out with the filling in it when it’s smoother and smaller as the filling can pop out of the paratha. If it does, enjoy it! Nothing wrong with that. Some people love it, some don’t. For me, it depends on the mood and how much time I have before my munchkins smell the aloo parathas cooking.
You don’t have to use jalapeños specifically. We have a never ending supply because we love them. You can use any green chili you have. Be mindful of the spice level and make sure you deseed and de-rib them if you want a lower spice level. I take mine out when I make these for the girls and simply add the seeds and ribs back in when I’m making mine and the hubby’s.
From my kitchen to yours, happy brunching!
For the dough:
2 c whole wheat flour
¾ – 1c water, for kneading the dough
2 tsp oil
For the filling:
3 potatoes, boiled, peeled and mashed
1 onion, finely chopped
1 Tbsp ginger, grated
2-3 jalapeños, finely chopped (or less based on your spice level)
1 tsp turmeric powder
1 ½ tsp coriander powder
1 tsp cumin powder
1 tsp cayenne powder
1 tsp garam masala
1 tsp dry mango (aamchur) powder
Oil to cook
For the dough:
Add the flour and 1 ½ tsp oil in a bowl and mix well with your fingers. Add ¾ c water and knead into a smooth dough. If it feels hard/tough, add in the remaining water to soften up the dough. Use the remaining ½ tsp oil and cover dough with it. Set aside.
For the filling:
1. Mash the potatoes into a smooth texture. Once mashed, add the remaining ingredients and combine with your hands.
2. Divide the filling and dough into 8 equal portions, filling will be the size of golf balls and the dough slightly larger.
3. Dust the dough in dry wheat flour and roll out to 4 inches in diameter.
Add the filling in the middle and gather the sides of the dough and pull together to cover the filling.
4. Roll into a ball again and dust with flour. Roll out to 5 inch diameter.
5. Heat a skillet on medium flame. When it’s hot, add 1 tsp oil and place the paratha right on top of it. Let it cook for 1 minute while you work on the next paratha.
6. Add a few drops of oil on the top of the paratha and spread it around. Flip it over and cook the other side for another minute. Flip it over a couple more times if needed to cook the paratha.
7. Transfer to plate and serve hot with pickle and yogurt.