Authentic Aloo Paratha Recipe by Poonam’s Kitchen | Flaky, Buttery Indian Flatbread | RHF (Recipe)

Learn how to make the perfect Aloo Paratha with Poonam’s Kitchen! This detailed recipe with over 4 million views will guide you through creating a delicious, flaky flatbread stuffed with spiced mashed potatoes.

Poonam’s Kitchen Aloo Paratha Recipe | Step-by-Step Guide to Delicious Indian Flatbread

Introduction

Poonam’s Kitchen has captivated millions with her mouthwatering Aloo Paratha recipe, and now you can recreate this beloved Indian delicacy at home! Aloo Paratha is a traditional North Indian flatbread stuffed with a flavorful mixture of mashed potatoes and spices. Whether you're a seasoned cook or a beginner, this recipe will guide you through every step to achieve that perfect, flaky, and buttery Aloo Paratha.

Improved Recipe

Ingredients

For the Dough:

• Wheat Flour: 2 cups

• Salt: ¾ teaspoon (or to taste)

• Oil: 1 tablespoon

• Milk: ½ cup

• Water: ¾ cup (to knead the dough)

For the Potato Stuffing:

• Boiled Potatoes: 4, mashed

• Ginger: 1 inch, grated

• Garlic: 3 cloves, grated

• Green Chillies: 3, finely chopped

• Onion: 1 medium-sized, finely chopped

• Salt: 1 teaspoon (or to taste)

• Chat Masala: 1 teaspoon

• Punjabi Garam Masala: ½ teaspoon

• Coriander Leaves: ½ cup, finely chopped

• Dried Mango Powder (Amchoor Powder): ½ teaspoon

• Black Salt: ½ teaspoon

• Oats (crushed into a powder) or Poha Powder: 3 tablespoons

For Cooking:

• Oil, Ghee, or Butter: For roasting

Method

1. Preparing the Dough:

• In a large mixing bowl, combine the wheat flour and salt.

• Add the oil, milk, and water to the flour mixture.

• Knead the ingredients together to form a smooth, pliable dough.

• Once the dough is ready, cover it with a damp cloth and let it rest for at least 15 minutes.

2. Preparing the Potato Stuffing:

• In a separate bowl, add the mashed potatoes.

• Mix in the grated ginger, garlic, chopped green chillies, and chopped onion.

• Add the salt, chat masala, Punjabi garam masala, coriander leaves, dried mango powder, black salt, and crushed oats or poha powder.

• Mix everything thoroughly, ensuring the spices are evenly distributed.

• Let the stuffing rest for about 5 minutes to allow the flavors to meld.

3. Assembling the Parathas:

• Divide the dough into equal-sized balls (peras).

• Take one dough ball, flatten it slightly, and roll it out into a small circle.

• Place a generous amount of the potato stuffing in the center of the dough circle.

• Gather the edges of the dough and bring them together to seal the stuffing inside.

• Flatten the stuffed dough ball gently and roll it out again into a larger circle, about 6-8 inches in diameter.

4. Cooking the Parathas:

• Heat a tawa or flat griddle over medium heat.

• Place the rolled-out paratha on the hot tawa.

• When small bubbles start to appear on the surface, flip the paratha and apply ghee, oil, or butter on the cooked side.

• Flip again and apply ghee, oil, or butter on the other side.

• Cook until both sides are golden brown and crisp.

• Repeat with the remaining dough and stuffing.

5. Serving Suggestions:

• Serve the Aloo Parathas hot, with a side of yogurt, green chutney, or pickle.

Calories Information

• Calories per serving (approximately 100g): 220-280 kcal

Health Benefits and Precautions

Health Benefits:

• Whole Wheat Flour: A good source of fiber and essential nutrients.

• Potatoes: Provide energy through carbohydrates and are rich in potassium.

• Oats: Add fiber and help improve digestion.

Precautions:

• High-Calorie Content: Due to the use of ghee or butter, this dish is high in calories. Consume in moderation if you’re on a calorie-restricted diet.

• Spiciness: Adjust the amount of green chillies and garam masala to suit your spice tolerance.

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