Aloo Paratha Recipe (Potato Stuffed Paratha)
Aloo paratha are popular Indian flatbreads stuffed with a delicious spiced potato mixture. Aloo means potatoes and paratha are flatbreads. Firstly a dough is made with whole wheat flour. Next boiled potatoes are mashed or grated and then spiced.
This flavorful spiced potato mixture is then stuffed in a small disc of dough and sealed. It is then rolled and pan fried with a generous amount of ghee or oil.
Ingredients
For the dough
- 300 grams Whole wheat flour (atta) (more for rolling)
- 1 tbsp Oil (more for cooking paratha)
- ½ tsp Salt
- ½ tsp Nigella seeds (optional)
- 1 cup Water
For potato stuffing
- 2 lb Potatoes (preferably red)
- 3 count Garlic cloves (minced)
- 1 count Serrano pepper (chopped)
- ½ tsp Turmeric powder
- 1 tsp Salt
- ¼ tsp Nigella seeds
- 3-4 Garlic chives (optional, chopped)
- 3-4 Cilantro sprigs (optional, chopped)
- 2 tsp Oil
Instructions
Cook potatoes in the instant pot
- Put 1 cup water in the instant pot container.
- Place a trivet in the container and put rinsed potatoes on the trivet
- Lock the lid with the release valve in the sealing position.
- Start the instant pot on high pressure/manual mode for 10 minutes.
- Allow the pressure to release naturally for 10 minutes and then release any additional pressure manually by turning the release valve in venting position.
- Once the silver pin drops, open the lid and remove the potatoes.
Make paratha dough in food processor
- Fix the dough blade in the container.
- Add whole wheat flour, salt, nigella seeds and oil and start the food processor on low speed or dough setting
- Add water slowly through the feeder and
- Continue until the flour binds into a soft, smooth dough ball.
Make aloo paratha masala
- Peel the cooked potatoes and mash them with a potato masher.
- Add all the rest of the ingredients – turmeric powder, garlic, serrano pepper, cilantro leaves, garlic chives, nigella seeds, oil, salt and mix well.
Make Aloo Paratha
- Take 40 grams dough and roll into a smooth ball (about an inch and half in diameter) and then flatten it.
- Dust it in dry whole wheat flour and roll into a round shape paratha of about 4 inches in diameter.
- Take about 60 grams of potato masala and make a ball and place in center of the rolled paratha
- Make into a smooth ball by removing excess dough. Continue to roll with the help of dry flour into a 6-7 inch paratha.
- Place the rolled paratha on a skillet on a medium high flame
- Once you see a few light brown spots, flip the paratha with a spatula and cook for a few seconds.
- Apply a few drops of oil on the top side and spread with a basting brush
- Flip once again and apply oil on the other side
- Flip for the final time and cook for few seconds until golden brown.
- Aloo paratha is ready.
