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HomeWorld Traditional RecipesIndian Traditional RecipesAuthentic Recipe of Aloo Paratha. Savory Indian Traditional Potato Flatbread from Punjab.

Authentic Recipe of Aloo Paratha. Savory Indian Traditional Potato Flatbread from Punjab.

The Traditional Aloo Paratha is a bread dish made of unleavened dough and a mixture of mashed potatoes and spices. It is served with Indian pickles.


Things to know about Aloo Paratha Recipe

Aloo Paratha or the Indian Potato Flatbread is the reason why every Indian takes pride in their food. Usually consumed for breakfast, this unleavened flatbread is made by cooking wheat dough on a tava, a flat frying pan. Served hot and crispy, Aloo Parathas have robust spicy fillings.

The word “Paratha” is a combination of the words “parat” and “atta,” which means layers of cooked dough. Paratha’s earliest mention is in the book “Panjab under the Sultans.” The writer, Nijjar, mentions that Parathas were common in the Upper Class during 1000-1526 A.D.

Aloo Parathas are associated with Punjabi and North Indian cooking. However, the Mughals were also fond of the layered flatbread. Apart from being a popular breakfast dish, they can also be a tea-time snack.

Aloo Paratha can be consumed with tea, curry, or pickles. They are a staple in numerous Indian homes. Aloo Parathas are served on various street stalls in India, along with curd, pickles, and sweet Lassi. Sweet Lassi is typically buttermilk with sugar.

These are essential in the Dhaba (roadside restaurant) menu all over India. Aloo Paratha is not at all difficult to make and not time-consuming either. A simple recipe results in this tasty bread that goes with everything. Kneading the dough well is the key to making it delicious.


Savory Indian Traditional Potato Flatbread from Punjab. Authentic Recipe of Aloo Paratha.

Local Recipe Name with Local Characters: आलू पराठा
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Ingredients
 

  • 550 grams (1.21 lb) Wheat Flour
  • 55 ml (1.86 floz) Oil
  • ¾ tsp Salt
  • 250 ml (8.45 floz) Water
  • 300 grams (10.58 oz) Potato
  • 70 grams (2.47 oz) Chili
  • ½ tsp Coriander Seed
  • tsp Kashmiri Red Chili Powder
  • tsp Turmeric Powder – Curcuma Powder
  • ¼ tsp Ground Cumin Powder
  • ¼ tsp Mango Powder
  • ¼ tsp Carom Seed – Ajwain
  • ½ tsp Ginger Paste
  • 2 tbsp Ground Coriander Powder
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Instructions
 

Dough

  • In a bowl, combine the wheat flour, oil, salt, and water. Mix well.
  • Knead the dough until smooth.
  • Boil the potatoes and mash them in a large mixing bowl.
  • Add the chili, crushed coriander seeds, chili powder, turmeric powder, cumin powder, mango powder, carom seeds, and salt to the mixing bowl.
  • Mix all the ingredients well.
  • Divide the dough into equal sizes and dust them with wheat flour.
  • Roll the dough and flatten them to about 13-15 cm (5 to 6 inches) in diameter.
  • Stuff the dough with the mixture and roll it slightly thicker.
  • Heat a pan on a high flame and transfer the Paratha to the pan. Adjust the flame and keep flipping the Paratha to the other side.
  • Remove the Paratha from the pan as the layers get puffed up.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegan Recipes, Vegetarian Recipes

Nutrition

Calories: 396kcalCarbohydrates: 69gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 257mgPotassium: 320mgFiber: 4gSugar: 1gVitamin A: 108IUVitamin C: 23mgCalcium: 32mgIron: 4mg
Keyword Aloo Paratha Recipe, Indian Potato Flatbread, आलू पराठा
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Cooking tip for making Aloo Paratha

  • If the dough becomes sticky, sprinkle flour dust and continue kneading.
  • If the dough becomes hard, then moisten your fingers.
  • Kneading the dough well is important for making soft Parathas. You can rest the dough for a few hours to let it absorb water and become soft.
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What to serve with Aloo Paratha?

Parathas are typically served with curry or chutney, or yogurt. You can also serve them along with pickles.


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