Skip to main content

Aloo Paratha - Paratha stuffed with potatoes

Aloo  paratha - easy and tasty paratha stuffed with mashed potatoes. This is the perfect parathas for parties, potlucks and also for short picnics.



In  this recipe, the wheat flour is combined with salt and ghee and kneaded to a soft dough as we prepare for chapathi. The ghee is added to retain the softness in the parathas. This recipe I saw in Tarla Dalal's cookbook. This aloo paratha can be prepared in different ways. In this method, the mashed potatoes are sauted in a pan with required seasonings and then stuffed in the parathas. I will tell you some important tips for perfect aloo paratha.
1. First, do not prepare the chapathi dough too soft, because after stuffing it will be difficult to roll out the parathas.
2. Cook the potatoes just enough to mash, but not mushy. When they are warm, mash it with a potato masher or with a small tumbler.
3. After preparing the potato mixture, allow it to cool completely and then start preparing the parathas as you like. Generally, I prefer to prepare parathas by stuffing the mixture inside the chapathi and then rolled. Some prefer to stuff in-between two chapathis. Now let's see how to prepare this paratha in detail.


Aloo Paratha Recipe Details



Print Friendly and PDF
Prep time : 30 minutes
Cook time : 20 minutes
Yields : 10 parathas
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups wheat flour
  • 2 tbsp ghee
  • 1 tbsp oil
  • salt to taste

For the stuffing
  • 5 medium potato
  • 1 green chilly
  • 2 tsp chopped ginger
  • 1 tbsp finely chopped coriander leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1 tsp garamasala powder
  • 1/2 tsp cumin
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • salt to taste

Cooking Directions

  1. Take a wide bowl and add the wheat flour, ghee and salt. Mix it well. Add water little by little and knead into a soft dough. Cover and keep aside for 20 minutes.
  2. Wash the potatoes well and cut them into half.Add it to a pressure cooker or pan along with 1/4 cup of water. Pressure cook for 5 to 8 whistles.
  3. Open the pressure cooker and transfer the potatoes. Once the potatoes turn warm, gently remove the skin and add it to a bowl. Now, mash the potatoes well without any solid pieces.
  4. Heat the oil in a kadai, add the cumin, finely chopped green chilly and finely chopped ginger. Saute on medium heat for a few seconds. Add the turmeric powder, red chilly powder, garamasala powder and chopped coriander leaves.
  5. Add the mashed potatoes and required salt. Mix well and saute well with the spices and turn off the heat. Add the lemon juice and mix it well with the mixture.
  6. Now divide the dough into 10 equal balls.  Dust each circle with wheat flour and roll out into a 5 inch medium  thick circle.
  7. Now place the aloo mixture in the center. Flatten it gently and dust it with wheat flour and roll out gently. Repeat with the remaining circles.
  8. Heat iron tawa on a high heat and when hot reduce the heat to medium and place the paratha.Add ghee around the paratha and cook till small brown dots appear and turn over the paratha and cook for a few more seconds till done. Repeat with the remaining parathas.


Aloo Paratha with step by step instructions 

Take a wide bowl and add the wheat flour, ghee and salt. Mix it well.

Add water little by little and knead into a soft dough.



At this stage, add 1 tbsp oil and knead again till the dough is smooth.

Cover and keep aside for 20 minutes.

 Wash the potatoes well and cut them into half. If you are using big potatoes, cut them into quarters.

 Add it to a pressure cooker or pan along with 1/4 cup of water. Pressure cook for 5 to 8 whistles.

Allow the pressure to settle down naturally and open the pressure cooker and transfer the potatoes. Once the potatoes turn warm, gently remove the skin and add it to a bowl.

 Now, mash the potatoes well without any solid pieces. 

Heat the oil in a kadai, add the cumin, finely chopped green chilly and finely chopped ginger. Saute on medium heat for a few seconds.


Add the turmeric powder, red chilly powder, garamasala powder and chopped coriander leaves.


Add the mashed potatoes and required salt. Mix well and saute well with the spices and turn off the heat. Add the lemon juice and mix it well with the mixture.


Now divide the dough into 10 equal balls. Apply a little pressure in between your palms and prepare circles.

Dust each circle with wheat flour and roll out into a 5 inch medium  thick circle. Now place the aloo mixture in the center. For this size chapathi place 2 tbsp of aloo mixture.


Next, join the ends together as shown in the picture. Remove the extra dough in the top.


Flatten it gently and dust it with wheat flour and roll out gently. Repeat with the remaining circles.


Heat iron tawa on a high heat and when hot reduce the heat to medium and place the paratha.


Add ghee around the paratha and cook till small brown dots appear and turn over the paratha and cook for a few more seconds till done. Repeat with the remaining parathas.

Comments

  1. Thanks for sharing valuable information, this is the best article which I have ever read, Here I’m sharing best “Homemade food online delivery” details, just go through it.
    HOMEMADE FOOD ONLINE DELIVERY
    HOMEMADE FOOD DELIVERY

    ReplyDelete

Post a Comment

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ridge Gourd Brinjal Kichadi - Side Dish for Idli, Dosa and Ven Pongal

Ridge Gourd Brinjal Kichadi  recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal. My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half  I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for  kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes a healthy

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P

Rice Kheer - Arisi Payasam - Basmati Rice Kheer

Rice Kheer recipe with full video and step by step pictures. Delicious restaurant style rice kheer that's perfect for family occasions, get together or kids birthday parties. This recipe can be easily doubled or tripled if you are planning to serve for a large crowd. A must try dish if you like milk based desserts.  This rice kheer includes basmati rice, milk, sugar and dry fruits. I prepared this kheer three times and it tastes best with full cream milk. This is essentially my milk kheer, recipe but with a few changes. You will need a heavy bottomed kadai which gives you perfect results for this kheer. First, you will need to boil on the milk on low medium heat. While the milk is simmering, peel the blanched badam and slice them thinly. Next add the soaked basmati rice and cook the rice on medium heat. When the rice is 3/4 th done, add in the sugar and then continue to cook until soft and creamy. I have added 1/4 cup condensed milk  and you can also skip it if you don't prefer

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad