Aloo Paratha
January 14th, 2007 filed under Breads, VeganParathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.
Makes 6 Parathas.
Ingredients:
- Dough
- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- Pinch of salt
- Potato Filling
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds (Jeera)
- 1 chopped green chili
- 2 tablespoons chopped cilantro (green coriander)
- 1/2 teaspoon garam masala (optional)
- 1/2 teaspoon amchoor powder (optional)
- Also needed
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Method
Dough
- Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
- Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
- Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
- Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
- After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
- Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.
Making paratha
- Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
- Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
- make a ball. Proceed to make all six balls.
- Let them settle for 3 to 4 minutes before rolling them.
- Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
- on it. If the water sizzles right away, the skillet is ready.
- To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- Place the paratha over the skillet. After a few seconds you will see the
- paratha change color and puff in different places.
- Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Cool the parathas on a wire rack so they don’t get soggy.
- Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.
Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.
Serving Suggestions
- Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
- Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
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July 23rd, 2008 at 9:44 pm
Hello Manjulaji
I tried Aloo parathas and they came out excellently. The tip that we have to wait for few minutes after stuffing and before rolling worked very well. All these days when i tried to make the parathas the stuffing used to come out and was very difficult to lift from the board to the frying pan resulting in a broken pieces paratha.Now i have learnt the art of making parathas from you. Thanks for the tasty and delicious recipes you are presenting.
July 16th, 2008 at 1:33 pm
Hi Jessica, Bonjour and nice to hear back from you.
I’ll make one correction to my menu advice. I had talked to Manjula and she said making just one vegetable dish would be fine - especially since your new to this. I have been cooking Indian food for a long time so it’s easy to forget these kinds of things.
She said this is what she advises her students so they don’t feel too overwhelmed.
Bon Apetit!
July 16th, 2008 at 12:24 pm
thank you Jaya for your kind answers! I’ll let you know … Jessica
July 8th, 2008 at 11:28 pm
its really wonderfull paratha, i made my self,can u tell me how to make daal puri? thnx
July 7th, 2008 at 10:31 am
Hi Jessica,
You can make paratha a little ahead of time and wrap them in aluminum foil. You can re-heat them in the oven for 5 - 10 minutes. However, they will be soft when you serve them. The closer you make them to dinner time, the better the texture will be. Have the dough a potato mixture already prepared and then make the parathas starting about 15 minutes before your guests sit down to eat.
To your second question, go to Manjula’s categories and select what looks tempting to you - like you were reading a menu at a restuarant.
A typical dinner would include 1) one rice dish, 2) one dal dish, 3) two to three vegetable dishes, 4) one yogurt “raita” side dish (listed under Miscellaneous), 5) bread such as the aloo paratha you have written about, and 6) dessert. Everything is served at one time. There aren’t seperate courses in Indian eating like in European. The dessert can be served after dinner, but everything else is brought out at the same time.
You can add an appetizer, salad, soup dish if you want to.
Hope this helps. Your guests should be impressed!
June 29th, 2008 at 4:35 am
Hello Manjula, I’m writing from South italy I live there even if I’m french… I’ve tried yesterday the recipe of the aloo paratha and they were really excellent, so thank you for your recipes and for the videos… I will try ro cook other things.. Now I’ve got 2 answers :
1) if I prepare aloo paratha for a diner for 6 people, how I can I manage for preparing the paratha before diner and preserve them well?
2) I would like to do an indian diner : could you give an idea for a nice menu please for 6 people?
June 25th, 2008 at 8:11 am
To Yvette:
I’m another reader, but it sounds to me like you’re describing “cathee rolls”.
Use Manjula’s Potato Masala for Dosa recipe (under Subji category).
Fill the center of the roti or burrito with a couple of tablespoons (use your judgement based on size of roti) of the potato mixure. Make a thick line of potato down the center, but not quite to the end of the bread and then roll it up like a log.
You can wrap them in aluminum foil and bring on picnics or trips.
June 24th, 2008 at 6:32 pm
I love your video’s, It akes the mystery out of Indian cooking. I can never follow a recipe but if you show me how, I take to it like a pro.
I had a friend from Fiji who use to make these wonderful potato “burritos”. I know it had cumin seeds and potato of course, but I don’t know what else. She would wrap the potato mixture in a Roti. Do you know how to make this dish? I would love to learn it!
Thanks,
Yvette
June 12th, 2008 at 2:43 pm
hi
i am writing from fiji island
thanks very much for yr beautiful and tasty receipe
it was just delicious. hope to get more ideas on cooking future.
thanks
premila
June 10th, 2008 at 4:01 am
heloo manjula aunty,
thank you very much for this recepie andfor your efforts…i am a new comer in cooking…..
.your videos are wonderful and very useful to me…even a child can also be an expert in cooking through your cooking class.after visiting your web site i am making miracles in my kitchen…….thank you again
May 31st, 2008 at 12:57 pm
Hello Manjula Madam,
Thank you so much for this recipe. I tried this last night and it came out wonderful.
You are a very good trainer. Your videos are very useful.
Keep it going,
Thanks again,
–rohini
May 30th, 2008 at 8:56 pm
I follow the same with add some mutters (soft frozen green peas) and bit of ginger and garlic powder. Have to be very gentle while rolling with mutter.
Chachis videos on youtube are just great !
May 28th, 2008 at 2:32 pm
To quicken the recipe I microwave the 2 potatoes using the “potato” setting on my microwave. They stay dry this way. My parathas turned out very well. Thanks for this website.
May 19th, 2008 at 6:14 pm
spicy pepper
May 19th, 2008 at 4:25 pm
This is a really good recipe, but i am wondering what kind of green peppers you use (bell peppers or spicy?)
May 19th, 2008 at 9:32 am
Hello Deepika, many reason dosa will be sticking to skillet, dal batter should be very smooth, heat should be right, otherwise put couple of drops of oil on tava and whipe it with paper towel. I think this should help.
May 19th, 2008 at 9:07 am
hi manjula mam.
ur moong dasa was very nice looking tasty crispy thin dosas. but… mine dosent come so thin.if i spread too much it sticks in the tava.even in non stick tava it sticks.do u have any tips for this?so tht it dosent stick and comes out neatly.
May 4th, 2008 at 12:15 pm
Dear Manjula Madam,
I came across your website whil I was searching for a recipe via google. Your website is by far the best I have seen so far much so for the video clippings you have put up with awesome instructions. I simply love this. I made Aloo Paratha. It came out very well. I am a south indian and I never ever dreamt I could make such good Aloo Parathas…All thanks to you.
Best Wishes,
Pavithra
April 25th, 2008 at 9:05 pm
Hello Urmi
Shred the cauliflower or radish squeeze the water out as much possible mix the spices except the salt add salt just before filling. Good luck
April 25th, 2008 at 7:56 am
Dear Manjula Aunty
I tried Aloo parata. It was nice. And i tried Cauliflower and Raddish with the above same ingredients. But it was not that good. Either raddish water come out or cauliflower peeped out. I cudn’t do good Cauliflower and raddish paratha like ur aloo parata. What can i do?. I did anything wrong?. please help me out.
thanks in advance
April 21st, 2008 at 6:15 am
Progza, only reason I can give you, potatoes were soft. It happened if ther are over boiled or you left them in water.
April 20th, 2008 at 11:27 pm
Really nice and easy reciepe…I tried everything the same but dont know why my Parathas got potato peeped out from sides even though I didnt try them to make very thin and also, they went all to the sides and not in the middle of Paratha. Also after when I cooked them on Skillet, after getting cold they were looking raw in the middle and also little hard, I could see and feel the Flour remained in the middle part of the Parathas…Could you please suggest where I went wrong?
April 18th, 2008 at 7:51 am
Hello Sil you can use white flour it is not the same and testure will be very different.
April 17th, 2008 at 11:42 am
I love your explanations and recipes Manjula! you are a perfect teacher!!
I live in Argentina and sadly, Indian cooking is not very popular, but I’ll try some of your recipes with the ingredients I find here.
The whole wheat flour you use in almost every dough, is the white flour used for making bread?
Thanks a lot !!
April 15th, 2008 at 3:40 am
MANJULA!
hey!
what is amchoor powder?
thanks for sharing your expertise.
x
April 8th, 2008 at 9:10 am
your advice is so good
thank you for your information
April 7th, 2008 at 1:23 pm
Tried most of the recepies loving it…..Thnx so much
April 7th, 2008 at 1:23 pm
Hi Manjula aunty
I have been to so many websites searching for good indian recepies but your website is the best I have come across.
April 7th, 2008 at 9:50 am
I use kitchenaid food processer and I have this for almost 10 years and very happy with it.
April 7th, 2008 at 9:25 am
hi manjula,
i have one que. which foodprocesser do u have. i mean the brand , in which u need the dough. are u satisfy with this product. for how long u have been using that one. thanks
April 3rd, 2008 at 6:44 am
Iam writing to you from UAE . Been here for 20 Yrs I got married 2 Months ago Recently husband told me about this website around 2 weeks back . I tried the Suji Halwa and the Aloo Paratha and it is too good excellent. The way to a mans heart is through his tummy and with your recipe its all working
Thanks
March 31st, 2008 at 1:20 pm
I have seen Iron skillet almost every store who carries kitchen things.
March 31st, 2008 at 10:43 am
Hi Manjula
Where can you find the iron skillet in USA .
March 27th, 2008 at 1:41 pm
fantastic aloo paratha….even after 20 hrs they tasted damm good…im so thankfull 2u..
March 23rd, 2008 at 9:11 am
Dear Ms Manjula,
Thanks once more for yet another great recipe. I made it as a snack fort tea and it tasted great. For the filling, I replaced the garam masala and amchoor powder with turmeric and chillie pieces. But still the parathas were soft and awesome. Have a great day.