Pakistani Aloo Paratha | Traditional Aloo Paratha Recipe

 

Pakistani Aloo Paratha

Introduction:

Pakistani Aloo Paratha

Pakistani Aloo Paratha is a delicious and traditional stuffed flatbread made with a spiced potato filling. This breakfast dish is perfect for starting the day with energy and flavor. Whether served with yogurt, chutney, or pickles, Aloo Paratha is a favorite in many households across Pakistan.

Ingredients:

For the Dough:

• 2 cups wheat flour (atta)
• ½ teaspoon salt
• 1 tablespoon oil
• Water (as required to knead)

For the Filling:

• 3 medium-sized potatoes (boiled and mashed)
• 1 small onion (finely chopped)
• 2 green chilies (finely chopped)
• 1 teaspoon red chili powder
• ½ teaspoon cumin seeds (zeera)
• ½ teaspoon coriander powder
• 1 teaspoon garam masala
• 2 tablespoons fresh coriander (chopped)
• 1 teaspoon ginger-garlic paste
• Salt to taste
• 1 tablespoon lemon juice (optional)

For Cooking:

• Ghee or oil (for frying)

Instructions:

1. Prepare the Dough:

   • In a large bowl, mix wheat flour and salt. Add oil and gradually add water to knead the dough. It should be soft and smooth.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. Prepare the Filling:

   • In a separate bowl, add the mashed boiled potatoes.
   • Mix in the finely chopped onions, green chilies, cumin seeds, red chili powder, coriander powder, garam masala, ginger-garlic paste, and salt. Add lemon juice if you prefer a tangy flavor.
   • Mix everything well until the potato filling is fully combined.

3. Make the Parathas:

   • Divide the dough into small balls (golf ball size). Roll each ball into a small circle.
   • Place a spoonful of the potato filling in the center of the dough circle.
   • Gather the edges of the dough and bring them together to seal the filling inside.
   • Gently roll the stuffed dough into a flat, round paratha. Be careful not to press too hard to avoid the filling from coming out.

4. Cook the Parathas:

   • Heat a tawa or flat skillet over medium heat.
   • Place the rolled paratha on the hot tawa and cook for about 1-2 minutes on one side.
   • Flip the paratha and apply ghee or oil on the cooked side. Flip again and apply ghee on the other side as well.
   • Cook until both sides are golden brown and crispy, pressing lightly with a spatula for even cooking.
   • Repeat the process for all parathas.

5. Serve:

   • Serve hot Aloo Paratha with yogurt, mint chutney, or pickles for a delicious breakfast or snack.