How to make Aloo Prantha

The popular Indian flatbread known as aloo paratha, also known by the spellings aloo parantha or aloo paranthas, is filled with a spiced mashed potato filling. It is a popular dish in North India and is frequently served for brunch, lunch, or dinner as the main course.

To make Aloo paratha:

Ingredients:

For the dough:

- 2 cups whole wheat flour (atta)

- Water, as needed

- A pinch of salt

For the potato filling:

- 3-4 medium-sized potatoes, boiled and mashed

- 1 small onion, finely chopped (optional)

- 2-3 green chilies, finely chopped (adjust to your spice preference)

- 1 tsp cumin seeds

- 1/2 tsp ajwain seeds (carom seeds, optional)

- 1/2 tsp red chili powder

- 1/2 tsp garam masala (optional)

- Salt to taste

- Fresh coriander leaves, chopped

- Ghee or oil for cooking

Instructions:

Preparing the Dough:

1. In a large mixing bowl, add the whole wheat flour and a pinch of salt.

2. To create a soft, stretchy dough, gradually add water while kneading the flour. The dough ought to be soft and not overly wet. For around 20 to 30 minutes, cover it with a damp cloth and let it to rest.

Preparing the Potato Filling:

3. Make the potato filling while the dough is resting. The mashed potatoes, minced fresh coriander leaves, green chilies, cumin seeds, ajwain seeds, red chilli powder, and salt should all be combined in a mixing dish.

4. Mix the ingredients well to form a uniform filling. Taste and adjust the seasoning if needed.

Making Aloo Parathas:

5. Divide the rested dough into equal-sized portions and roll them into smooth balls.

6. Take one dough ball and flatten it with your palms to form a small disc. Dip it into dry wheat flour to prevent sticking.

7. Roll out the disc into a small circle, about 4-5 inches in diameter.

8. Place a portion of the potato filling (about 2-3 tablespoons) in the center of the rolled-out dough circle.

9. Gather the edges of the dough and bring them together to cover the filling completely. Pinch off any excess dough.

10. Flatten the stuffed dough ball gently between your palms to form a disc again.

11. Roll out the packed dough ball gently into a paratha after lightly dusting it with dry wheat flour. 6-7 inches should be your target thickness. Make sure the filling doesn't flow out as you roll it.

Cooking Aloo Parathas:

12. Heat a griddle or a flat pan (tava) over medium-high heat. Once it's hot, place the rolled paratha on it.

13. Cook the paratha for about 1-2 minutes or until you see small bubbles forming on the surface.

14. Flip the paratha using a spatula and spread a little ghee or oil on the cooked side.

15. Flip it again and spread ghee or oil on the other side as well. Press gently with a spatula to ensure even cooking.

16. Cook until both sides are golden brown, crispy, and well-cooked.

17. Remove the Aloo Paratha from the griddle and place it on a plate.

18. Repeat the process with the remaining dough and filling to make more parathas.

Serving:

19. Serve the hot Aloo Parathas with yogurt, pickle, or any chutney of your choice. You can also serve them with a dollop of butter or ghee for added flavor.

Enjoy your homemade Aloo Parathas!