Punjabi Aloo Paratha Recipe - Stuffed Potato Paratha Recipe

Long back I had shared an aloo ka paratha recipe learning from my friend. Today I tried Punjabi style aloo paratha for a change. I never thought its so easy to make and tastes like the one we get in paratha joints here. Its a no onion, no garlic jain recipe apt for fasting days. I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita. Yes masala dahi is one of the best side dish for aloo paratha. I came up with this recipe after googling so many punjabi paratha recipes and videos. 

For rolling these parathas, I followed my friend’s method of rolling obbattu using two polythene sheets. It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake. I hope and I am sure it will come out well for you.

Try it and let me know how you liked it. I always make the parathas thin as my man likes it that way. Please make it thick or thin as you wish. This morning I packed few parathas for his lunch box and I am waiting for his feedback. Ok, lets see how to roll and make these yummy, soft Punjabi aloo ka paratha recipe with step by step photos.

Punjabi style aloo paratha recipe

Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!

Cuisine: Indian

Category: Dinner

Yields: 8 

Prep time: 15 Minutes

Cook time: 3 Minutes

Total time: 18 Minutes

INGREDIENTS

For the dough Atta/Wheat flour - 2 cups ( i used aashirvaad) Water - as needed ( I used 1 cup + 1/2 tbsp) Oil - 1/2 tbsp Salt - as needed For the stuffing Potato - 4 nos (medium sized) Ajwain/Omam - 1/2 tsp Ginger - 1/2 inch piece ( grated or finely chopped) Green chilli - 1 no ( finely chopped) Red chilli powder - 1 tsp ( I used 3/4 tsp) Garam masala powder - 3/4 tsp Chat masala powder - 1/2 tsp Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional) Cumin powder/Jeera powder - 1/2 tsp Finely chopped coriander leaves - few tbsp Salt - as needed

HOW TO MAKE PUNJABI ALOO PARATHA - METHOD 

In a wide bowl,take the flour and add salt. Mix well. Make a dent in the center and add water little by little. Gather the flour and make a soft and smooth dough. Lastly add 1/2 tbsp of oil and cover the dough. Spread well and set aside for sometime till you make the stuffing. In a pressure cooker base,wash and add the potatoes along with required water. Cook for 3-4 whistles. Take the cooked potatoes, peel the skin and mash them very well without any lumps. (This is the first most important point to make the stuffing prevent oozing out).  To the mashed potatoes, add all spice powders, ajwain, finely chopped green chillies, grated ginger and coriander leaves. Mix them well adding the required salt. Check for taste and add more spice powders if needed. Make golf sized balls out of the stuffing and set aside. Now take the dough & knead it really well by greasing your hands with oil. Make balls from the dough equal to the size of the stuffing ball. Take an obbattu sheet greased with oil & place the dough ball & stuffing ball. Press the dough ball into a small circle. Make sure the sides of ball is thinner than the center .Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball. Press it and put few drops of oil on the stuffed dough ball. Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as you wish. In this method, you don’t need to dust the paratha in flour. Just few drops of oil would do. If u don’t want to follow this method, just stuff the filling in the dough as mentioned above. Dust the balls in wheat flour and roll it using a rolling pin. For this method, you don’t need oil but you have dust the paratha with wheat flour. Excessive dusting may result in dry paratha.So take care. Now heat the dosa tawa and drizzle some oil. If using obbattu sheet for rolling, transfer the entire sheet with paratha over the dosa pan and remove the sheet. Cook the paratha only in medium flame on both sides by drizzling some oil around  & all over the paratha. Remove & serve hot with raita !Enjoy !

Note

Make sure the potato is mashed really well else the stuffing will ooze out while rolling. The consistency of dough should be soft and non-sticky. U can add more oil if needed. The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha. You can roll it thin or thick as you wish. Adjust the quantity of masala powders as per your taste. You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.

  

Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinner. 

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