punjabi aloo ka paratha with detailed video recipe
Aloo ka paratha is a traditional subcontinent recipe which is actually bread stuffed with mashed potato filling. It is one of the popular paratha recipes which is not only easy to make but also one of the tasty bread cuisine. We Pakistani love to take aloo paratha for breakfast with a combination of achar (pickle) or mint raita. Today I am going to share how to make dhaba style allo paratha at home. The recipe of this potato stuffed paratha is so easy that anyone can make it. I have showed a different method of making this aloo ka paratha that do not required to roll 2 breads and stuff the filling inside of these 2 breads. The paratha is as crispy as you enjoy at any dhaba. Do try this recipe and make sure to share your feedback with me.
In a mixing bowl add salt, sugar and combine well till the sugar grain dissolve.
Then add flour and egg in this water and give a mix.
Knead a medium soft dough by gradually adding the water.
When the dough come to a shape add ghee in it and knead again. This will develop elasticity in the dough and paratha will become crispy.
Knead the dough again. Cover it with a cloth and let it rest for 20 minutes.
Now prepare the potato filling for paratha.
In a pan add cooking oil or ghee and heat it on medium flame.
Add chopped onion in it and fry it till the onion become golden brown.
Add ginger garlic paste in it, saute for few seconds.
Add little water in this masala so it may not burn. Fry this masala for 1-2 minutes.
Now add chili flakes, coriander powder, cumin powder, turmeric and salt.
Add some water and fry the masala. Cook this masala on medium flame for 7-8 minutes.
When the masala starts to release the oil and water dries out add boiled and mashed potatoes in it.
Give a good mix to everything and turn off the heat.
Take out potatoes in another bowl.
Add chopped green chilies, cumin seeds in this masala and mix everything.
Let the masala completely cool down.
_______________ For preparing Paratha _____________
Divide the dough into small balls (pera). Cover thesze and rest for 10 minutes.
Take a ball of dough and roll it into small size of roti (bread). Dust some flour on the work surface so it may not stick.
Grease it with some oil and fold all the sides of paratha into a square shape. Do this with complete dough.
Again dust some flour on work surface and roll the dough in a small size roti.
Add the prepared filling in it and fold it like a kachori (as shown in the video) from all sides. make sure all the sides are fully sealed.
Now gently roll the paratha in the size of your choice.
Meanwhile heat a tawa (frying pan) on medium heat.
Put the rolled paratha on this hot tawa and let it cook for few minutes.
Turn the side of paratha. Let it cook from the other side too.
Brush some ghee on the cooked side of paratha and flip it. Do the same process with the other side. Make sure it may not burn.
Crispy, layered and easy aloo paratha is ready. Serve with achar or mint raita.
__________ Note: I do not have fresh mint and coriander available at the time of making this recipe so I skipped it. But make sure you add these in your potato stuffing as this will boost the flavors to another level.
