Pakistani cuisine is full of a variety of flatbreads and this Easy Aloo Paratha Recipe is perhaps the most popular one in the Nation. A paratha is simply a whole wheat, unleavened, flatbread that is shallow fried. An aloo (potato) paratha is a version of the flatbread that is stuffed with a spicy potato filling. Delicious on it's own, all that's needed as an accompaniment is some yogurt, chutney or traditional pickle.
The History
Known as a Parotta in Kerala, Porotha in Bengal and Paronthey in Punjab, this popular flatbread has an ancient history. Literally translated, the word Paratha means Parat (layers) and Atta (dough).
As per ndtv.com, famous food historian KT Achaya traces the history of this popular bread to the 12th Century. Author Bakhshish Singh Nijjar, in his book Panjab Under the Great Mughals, 1526-1707 speaks of the love Punjabi nobles and aristocrats had for the flaky stuffed bread. Yet another food historian mentions the flaky, layered bread as being featured often in the feasts at the Mughal court.
Today, it's popularity is so widespread that one can find it not only on the streets of Pakistan and India but also in Malaysia and SIngapore.
My Story
The word Aloo Paratha elicits an immediate pavlovian response in me! A childhood {and adulthood...if that's even a word} favorite, this was and is a special meal for all Pakistanis.
Growing up, Friday and Saturday used to be the weekend in Pakistan. Friday being a holy day for Muslims around the world, it's the day men go and pray at the mosque during the afternoon. Lunch on this day is usually served late and is an elaborate family affair.
Aloo Parathas were often a favorite post Friday prayer meal in my family. My father and brother would return home from the prayers in their starched white cotton clothes. Hot, thirsty and hungry they would sit down at the table and the fresh crispy parathas would start rolling in from the kitchen.
There is nothing better than a hot paratha, fresh off the tawa (griddle). Crisp on the outside, soft on the inside and stuffed with a spicy potato filling. The ultimate Pakistani comfort food. The parathas were served with fresh, homemade, chilled yogurt in my family to help with hydration in the hot Pakistani climate.
Of course, the weekends in Pakistan eventually changed to line up with the traditional Saturday/ Sunday ones the rest of the world enjoys. The aloo paratha Friday's had to switch to Sunday brunch. Although the brunches were still enjoyable, the Friday lunch memories prevail as the most special ones.
I can't say I make aloo parathas on a weekly basis for my family now but they're definitely a family favorite and reserved for special occasions.
The Easy Aloo Paratha Recipe
Although the paratha recipe in itself is not complicated, the technique of making the flatbread takes a while to master. I hope I've simplified the process sufficiently in this post to help you along the way!
The tips below are based on my experiences and failures over the years. If adhered to, these should lead to a perfect paratha making experience!
The Potatoes
What Type To Use
So the jury is still out on what type of potatoes are truly best for this easy aloo paratha recipe, but my choice is always Red Potatoes. I like them due to their firm yet creamy texture, the firmness means they won't get too mushy but the creaminess means they will taste velvety.
Many people like Russets as they are on the dry side and prevent the parathas from getting soggy. However, I personally find their texture a bit too powdery for my liking and feel that if the reds are cooked properly they work better.
How To Cook and Mash Them
When boiling the potatoes, the key is not to overcook them. This prevents them from getting slimy when you mash them.
The second most important thing to insure is that there are no lumps in the mashed filling. The lumps will cause holes to form in the dough as you roll out the bread and this can cause the filling to fall out during cooking.
The last and final thing to remember is to prepare the filling ahead of time. It's best to have it at room temperature when stuffing the dough. Even slightly warm, it can sweat and make the dough sticky.
A great tip I read on indianhealthyrecipes.com that's worth a mention is to grate the potatoes versus mashing them. This helps prevent the potatoes from getting pasty as you won't accidentally over handle them.
The Dough
The dough is of course the star of the show in this recipe so getting it perfect is very important. The consistency you're looking for is pliable and elastic. Not too hard but not too sticky either.
Gluten Formation
Gluten formation is what helps to achieve this elasticity. The two things needed to set this in motion are kneading the dough well and allowing it to rest for about 20 minutes. The resting is very important as it allows the gluten to continue forming. Do make sure to cover the ball of dough with a damp cloth while it's resting as this prevents it from drying out.
Kneading The Dough
Traditionally, flatbread dough is mixed and kneaded by hand. However, thanks to kitchenaid and food processors, there are much easier and quicker methods of preparing the dough.
The method I use for my dough and the one mentioned in this recipe is by blogger Meeta Arora from pipingpotcurry.com. Her recipe, using a kitchenaid, is detailed below for your convenience. For further reference, you can use this link and head over to her blog where the entire process is explained in greater detail.
A food processor with a dough blade works just as well as the kitchenaid. Just follow the method detailed below, it works well with both machines.
Of course, no need to worry if you have neither gadget. Just get to work and mix the dough the old fashioned way. It takes a little bit more effort and time but is by no means complicated and this will still be an easy aloo paratha recipe!
Kneading The Dough By Hand
- Sift the flour and salt (if you're adding salt).
- Start adding the water, a little at a time.
- Mix the dough with your hand and keep adding water till the dough starts to come together.
- Once all the water has been added and your dough is in the shape of a ball, add in the oil.
- Knead the dough for about 10-15 minutes.
- Cover the dough with a damp cloth and let it rest for 20 minutes.
Once the dough is done resting, shape it into 8 even balls. Lightly dust your rolling pin and your work surface with flour and start rolling out the dough, one ball at a time. Once you have flat discs around 3 inches wide it's time to start stuffing them!
Stuffing The Parathas
When adding the potato filling, spread the potatoes in a thin, even layer on the rolled out dough. Leave a little room around the edge to press and seal the two layers together.
You want a good amount of potatoes so you can taste them between the two layers of dough. However, overfilling the dough can cause cracks as you roll it out so a little precision is required during this step.
Once the potatoes are spread and the two layers of dough sealed around the edge, gently roll the entire parcel out with your rolling pin.
Cooking The Parathas
Now that your paratha is filled and rolled out, it's time to cook it! I use a flat griddle called a 'tawa' to make my aloo parathas, but if you don't have one, just use a wide non stick frying pan.
Make sure your pan or tawa is preheated very well before you start cooking the flatbread. The bread needs to cook quickly on high heat or else it will be hard.
Place the rolled out, stuffed dough on the preheated pan and let it cook for about 30 seconds, flip over. Add 2 teaspoons of oil on the par cooked side and spread evenly on the surface. After 30 seconds, flip over and add oil to the other side. Shallow fry the paratha with the oil for 1 minute on each side and then serve!
What To Eat The Parathas With
Although I personally like my parathas with plain yogurt, many people like to pair theirs with raita or chutney. Here are few recipes from the blog that you can try that would pair well if you want to take the recipe up a notch.
Of course, assorted pickles are also a popular pairing with parathas, both plain and stuffed. If you really want to try something unusual, my husband and inlaws all add sugar to their yogurt. I'm not a personal fan of that particular sweet and spicy combo but I always have to have a pot of sugar on the table for my husband when I make these. Maybe you'll like it! Give it a try!
Storing and Reheating The Parathas
If you have any leftovers (Big if), they can be stored in the refrigerator for upto 2 days. Beyond 2 days, I would recommend freezing them.
In fact, if you want to cook a large batch and freeze them, aloo parathas can last upto 2 months in the freezer. They reheat beautifully on the frying pan or tawa.
Just defrost, preheat the pan and heat the paratha for 1 minute on each side and serve!
Making Parathas can seem challenging at first, but with a little bit of perseverance and practice anyone can master this recipe! Trust me, all your efforts will be well worth it! Hope you decide to try this recipe! Please rate it and comment below when you do!
Easy Aloo Paratha Recipe
Equipment
- kitchenaid mixer (SEE NOTES)
- Rolling Pin
- tawa (SEE NOTES)
Ingredients
The Dough
- 3 cups flour
- 1 ½ cups water
- 1 ½ tsp oil
- pinch salt optional
The Potato Filling
- 4 medium red potatoes
- 2 green onions
- 2 serrano chilies
- ½ cup cilantro
- 2 tsp white cumin seeds
- 2 tsp salt (SEE NOTES)
- 2 tsp red chilli powder (SEE NOTES)
Aloo Parathas
- ½ cup canola oil
- dough
- potato filling
- ½ cup flour
Instructions
The Dough
- Put all of the flour in your kitchenaid bowl
- If you are adding salt add it in at this point (SEE NOTES)
- Use the dough hook on your kitchenaid and add half of the water and the oil and start mixing on low
- Once the dough starts to come together, add the remaining water and turn up the speed just one level
- Mix till all of the ingredients are well incorporated
- Scrape the sides of the mixing bowl, mix again and shape the dough into a ball
- Cover the dough with a damp cloth and set it aside for 20 minutes
The Potato Filling
- Boil the potatoes (SEE NOTES)
- Cool slightly, peel and mash till there are no lumps (SEE NOTES)
- Chop and add the green onions (stalk and green), cilantro and chilies
- Add the cumin, salt and chilli powder and mix well (SEE NOTES)
- Set the mixture aside to cool completely
Aloo Parathas
- Shape the dough into 8 even balls
- lightly dust two of the balls with some flour and roll them out into round discs, about 3 inches wide
- Add the potato mixture in a thin even layer on one of the discs, stopping ¼ - ½ inch from the edge
- Lay the other disc on top and press down gently, sealing the edges
- Using your rolling pin, lightly roll the paratha out till you have a 4-5 inch wide disc. Stop rolling before the potatoes poke a hole through the dough
- Preheat your Tawa (flat griddle) well (SEE NOTES)
- Brush any flour off the surface off your stuffed paratha and place on the preheated pan
- After about 30 seconds, gently flip the paratha over
- While the other side is cooking, spoon about 2 tbsp oil onto the par cooked surface and spread it around.
- Flip the paratha again after 30 seconds and repeat with the oil on the other side.
- Cook an additional minute on each side (after adding the oil) till light brown spots appear on the surface of the stuffed bread (SEE NOTES)
- Remove the paratha from the heat and serve while fresh and hot
- Repeat this entire process 3 more times with the remaining balls of dough
Leave a Reply