Authentic Aloo Paratha Recipe by Ijaz Ansari | Perfect Indian Flatbread for Any Meal | RHF (Recipe)

Learn how to make Aloo Paratha with Ijaz Ansari's simple yet flavorful recipe. This Indian flatbread, stuffed with spiced mashed potatoes, is a perfect choice for breakfast or any meal.

Ijaz Ansari’s Aloo Paratha Recipe | Easy and Delicious Indian Flatbread

Introduction

Aloo Paratha, a beloved Indian flatbread, is a versatile dish that can be enjoyed at any time of the day. Ijaz Ansari brings you a straightforward recipe for this classic dish, ensuring you achieve the perfect balance of crispy exterior and soft, flavorful interior. With a spiced potato filling and aromatic flavors, this Aloo Paratha is sure to become a family favorite.

Improved Recipe

Ingredients

For the Dough:

• Flour: 3 cups

• Salt: ½ teaspoon

• Ghee: 1 tablespoon

• Water: 1 cup (adjust as needed to form a smooth dough)

For the Potato Filling:

• Potatoes: 2-3, boiled and mashed

• Ghee: 2 tablespoons

• Onion: 2, chopped

• Ginger Garlic Paste: 1 tablespoon

• Dry Coriander Powder: ½ teaspoon

• Cumin Powder: ½ teaspoon

• Turmeric Powder: ½ teaspoon

• Red Chilli Powder: ½ teaspoon

• Garam Masala: ½ teaspoon

• Coriander Leaves: Fresh, chopped (for garnishing)

For Cooking:

• Ghee: For roasting the parathas

Method

1. Preparing the Dough:

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

• Add 1 tablespoon of ghee to the flour mixture.

• Gradually add water while kneading to form a soft, smooth dough.

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

2. Preparing the Potato Filling:

• Boil the potatoes until they are soft. Mash them well and set them aside.

• In a pan, heat 2 tablespoons of ghee over medium heat.

• Add the chopped onion and ginger garlic paste, sauté until the onions are golden brown.

• Stir in the mashed potatoes and mix well.

• Add the dry coriander powder, cumin powder, turmeric powder, red chilli powder, and garam masala. Cook the mixture until the spices are well incorporated.

• Remove the filling from heat, add fresh coriander leaves, and mix well. Set the filling aside to cool.

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 portion of the potato filling in the center of the dough circle.

• Gather the edges of the dough and seal the filling inside.

• Gently flatten the stuffed dough ball 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 on the cooked side.

• Flip again and apply ghee on the other side.

• Cook until both sides are golden brown and crisp.

• Repeat with the remaining dough and filling.

5. Serving Suggestions:

• Serve the Aloo Parathas hot with yogurt, green chutney, or pickle for a delicious meal.

Calories Information

• Calories per serving (approximately 100g): 250-300 kcal

Health Benefits and Precautions

Health Benefits:

• Potatoes: Provide a good source of carbohydrates for energy.

• Spices: Help in digestion and add various health benefits.

Precautions:

• Moderation: Due to the use of ghee, this dish is calorie-dense. Consume in moderation if on a calorie-restricted diet.

• Spiciness: Adjust the amount of red chilli powder to suit your spice tolerance.

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