Introduction
Aloo Ka Paratha is truly one of the best-loved nasta delicacies of Pakistan. The crispiness of the product’s surface is accompanied by the soft inside of flavorful potato mash. This dish creates a warm atmosphere when served with yogurt, butter, or tea.
This type of flatbread is made all over the country. It is a food that families have for weekend breakfasts, during road trips, and at reunions. The brilliant mix of spices together with its softness are the reasons why Aloo Paratha from Pakistan and other countries’ favorite dishes are favorites.
With this recipe, you will be taught to make perfect parathas that are both soft and crispy with savory mashed potatoes inside. It is an easy recipe that anyone can follow, even those who are just beginning to cook and easy, fast recipes.
Ingredients
| Ingredient | Quantity | Notes |
| Wheat flour | 2 cups | For dough |
| Water | As needed | To knead dough |
| Salt | ½ tsp | For dough |
| Boiled potatoes | 3 medium | Mashed |
| Green chili | 1 | Finely chopped |
| Onion | 1 small | Finely chopped |
| Fresh coriander | 2 tbsp | Chopped |
| Red chili powder | ½ tsp | For spice |
| Cumin powder | ½ tsp | Optional |
| Garam masala | ¼ tsp | Adds aroma |
| Lemon juice | 1 tsp | Adds tangy flavor |
| Ghee or oil | As needed | For frying |
Instructions
Step 1 – Prepare the Dough
In a bowl, blend together orflour, salt, or small amount of water. Work it until you have a soft or pliable dough. Place it under a damp cloth or let it rest for 15–20 minutes.
Step 2 – Make the Potato Filling
In another bowl, add mashed potatoes, green chili, onion, coriander, and spices. Mix well until smooth. Adjust salt and chili to taste.
Step 3 – Roll the Dough
Divide dough onto small balls. Roll one ball into a small circle using a rolling pins. Place 2 tespoon of filling in the center. Cover with another rolled circle. Seal edges gently.H3: Step H3: Step 4 – Roll the Stuffed Paratha
Dust with flour and roll lightly to spread filling evenly. Be gentle so the filling doesn’t come out.
Step 5 – Cook the Paratha
In a medium flame, heat up tawa or pan. Put the paratha on and wait until it gets light brown spots. Turn it over and spread some ghee or oil. Get them both done till they are golden and crispy.
Step 6 – Serve Hot
Serve your Aloo Paratha hot with yogurt, pickle, or butter.
Cooking Time & Serving
| Process | Time |
| Preparation | 20 minutes |
| Cooking | 15 minutes |
| Total Time | About 35 minutes |
| Servings | 3–4 parathas |
Tips & Tricks
- Always mash potatoes smoothly for easy filling.
- Use warm water to make soft dough.
- Don’t overfill paratha; it may break.
- Cook on medium flame for even crispness.
- For extra taste, add crushed black pepper or amchur powder.
Nutrition Facts (Per Paratha)
| Nutrient | Amount |
| Calories | 280 kcal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 260 mg |
History of Aloo Paratha
The Punjab region where Aloo Paratha originated was inhabited by farmers who needed heavy breakfasts to last throughout their hard day. Eventually, it became a leading dish and even the country’s favorite dish. Every family has its own style with different spices and herbs mixed. At present, it is not only the first one but also a comforting meal that unites people.
Common Mistakes to Avoid
- Using cold boiled potatoes makes filling lumpy.
- Thick parathas remain uncooked from inside.
- Applying too much ghee burns the paratha.
- Skipping rest time makes dough hard to roll.
Serving Suggestions
Serve Aloo Paratha with:
• Yogurt or raita
• Pickles or achar
• Butter or desi ghee
• A cup of hot chai
You can also serve with chatni or simple fried eggs for a full breakfast meal.
Storage Method
• Place leftover parathas in a container that is airtight.
• Keep them refrigerated of 2 days.
• Heat them on a tawa before serve.
• Microwave is not allowed, as it makes them chewy.
FAQs
Q1: Can I make dough in advance?
Yes, you can refrigerate dough overnight.
Q2: Why does my paratha break while rolling?
The filling might be too wet; reduce onions or water.
Q3: Can I use all-purpose flour?
Yes, but wheat flour gives a better texture.
Q4: Can I make Aloo Paratha without ghee?
Yes, you can use oil, but ghee adds more flavor.
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