Paratha is an Indian flat bread made with wheat flour and pan fried on a tava. It can be fried using desi ghee, vanaspati ghee or oil. Among the most traditional Punjabi Indian food which can be eaten in breakfast, lunch or dinner or anytime in between is aloo ka paratha. I hardly come across a person who does not have a liking towards this wonderful creation. I remember and cherish the times we traveled across the state of Punjab in our cars or in buses and stopping by the road-side dhabas to have various kind of parathas and specially aloo ka paratha made with desi ghee with more butter on the top. The parathas can be had with any curry or veggie that you like or even only with some pickle (aachar) of your choice or yogurt (dahi). As you can already imagine, these parathas are bound to fill you up and keep you going for the day. I made this delicious aloo ka paratha and share this simple and straightforward way to enjoy them with family.
Ingredients needed for Aloo Ka Paratha
- Wheat flour – 2 cups
- Maida – 1/2 cup
- Potato – 4 (boiled and grated)
- Green coriander – 3 tbsp
- Green chili – 3-4 (finely chopped)
- Salt to taste
- Garam masala – 1 tsp
- Red chili powder – 1/2 tsp
- Amchoor powder – 1 tsp
- Ghee for frying
How to make Aloo Ka Paratha
- Mix wheat flour and maida together.
- Using water, knead to form a soft dough.
- Cover and keep the dough for 30 minutes.
- Mix grated potato, green coriander, green chili, salt, garam masala, red chili powder and amchoor powder in a bowl.
- Mix nicely to make a filling.
- Make lemon-sized balls from the dough and roll a little bit.
- Keep 2 tbsp of filling in the center and bring the ends together.
- Dust and roll the paratha to approximately 6 inches.
- Fry the paratha on a tava using ghee on both the sides till slightly browned.
- Serve hot with curd and pickle.