Punjabi Aloo Paratha
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Aloo paratha is the ultimate Sunday brunch meal. Every Sunday morning we religiously sat down in front of our favourite TV show as a family and enjoyed this awesome brunch. Now I have to say that I’m the only person I know who enjoys this traditional Punjabi delicacy with tomato ketchup! Is that weird?
What’s not to love about Punjabi Aloo Paratha?
These parathas can be served both hot and cold.
They make for a great breakfast, lunch or brunch! In our household, we even enjoyed them for dinner with a classic aloo tamatar sabji, a potato and tomato curry.
They go great with any kind of pickle and yogurt, or both! I particularly enjoy a brinjal or eggplant pickle.
They are made with love <3
To serve, the parathas are topped with fresh white butter, or makhan, or you can top with ghee. However, this step is completely optional. For a lighter affair, you can use olive oil or spray oil and still enjoy a great paratha.
How to make a well stuffed aloo paratha
Make a great potato stuffing
Boil potatoes in a pressure cooker, the Instant Pot, or over the stove in a large pot. My favourite method of boiling potatoes has become in the Instant Pot, as they always turn out perfectly, and I don’t have to guess the timing. Learn How to Make the Best Boiled Potatoes in the Instant Pot! Afterward, peel your potatoes.
Cook the masala well by toasting cumin seeds, onions, ginger, garlic and chilies with the dried spices.
Combine masala with mashed potatoes and ensure there are no lumps. Any lumps may cause the paratha to tear while stuffing/rolling.
Add lemon juice or amchur powder/dried mango powder to add tanginess to the masala.
Freshen up the stuffing with fresh herbs such as cilantro.
Let the stuffing completely cool down before using. You can chill the stuffing in the refrigerator for up to 1 hour.
Knead a smooth, soft and pliable dough
Combine the atta flour, ghee and water in a large bowl or a stand mixer and knead until smooth, soft and pliable. If the final dough is hard, the potato mixture will tear through the dough.
Let dough rest for 20-30 minutes before stuffing. Resting helps to relax the dough so it is easier to stretch and roll out.
Add the stuffing
There are two ways to stuff the paratha. I tend to lean towards method 1 since it helps ensure the centre of the final paratha is stuffed evenly. In my experience, sealing the dough in method 2 creates a thicker centre which pushes the stuffing out.
Let me know if you have any tips for me!
Method 1
Divide the dough into 8-10 equal portions. Working with two portions at a time, roll dough out into 4 inch disks.
Add a spoonful of potato stuffing in the centre of one disk and cover with the second disk.
Press gently to seal the edges and using a rolling pin, roll out into a thin disk, careful not to break the seal.
Method 2
Divide the dough into 4-6 equal portions. Working with one portion at a time, roll dough out into a 4 inch disk.
Add a spoonful of stuffing to the centre of the disk, and seal around the edges of the disk. This will resemble a dumpling.
Gently press down, lightly dust flour onto the dough, and roll out into a thin disk.
Cook the aloo paratha
Heat tawa on medium high heat until just smoking. Add stuffed paratha on tawa and cook until lightly roasted (light brown spots).
Flip the paratha and apply ghee on top and around the sides of the paratha. Press down gently with a spatula to crisp up the paratha.
Once the paratha has golden-brown spots and shiny, the paratha is ready to serve. Immediately serve with butter/makhan or ghee and any side condiments (pickle, yogurt).
P.S. Am I the only one I know who enjoys this traditional Punjabi delicacy with tomato ketchup? Let me know if you’ve actually tried this in the comments below!
Watch How to Make Punjabi Aloo Paratha Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!