The king of all the Indian parathas is the rich Punjabi Aloo Paratha. These aaloo parathas are very popular in north india and are the most sought after breakfast over there; whether its ghar(house), dhaba( motel) or a big hotel these parathas are always in demand. In fact you have a complete lane in Delhi (capital of India) dedicated to parathas called the Paratha Wali Gali where the restaurants serve more than 100 types of parathas and yet the aloo paratha tops the chart.
These parathas/parothas are also the most loved dish of the heroes in the Bollywood movies, whether it was Aamir Khan in Rang De Basanti or Shahrukh Khan in Main Hoon Na, these parathas have always been patrons of Bollywood mothers’ for showing love towards their kids and has been popularized a lot.
These mouthwatering parathas are my personal favorites too. I live in Hyderabad which is in the southern side of the country and thus these parathas are like special occasion dish for us.
Our neighbors are north Indians and the Auntie makes yummy parathas. So, I thought why not share her recipe with you guys. Thus, here I am presenting to you the Royal Punjabi Aloo Paratha Recipe.
You can make it with less oil/ghee but, let me be honest the royal taste of aloo paratha comes only when you use oil, ghee and butter in the required quantity this is what the Auntie told me!
Take large bowl add flour, salt and carom Seeds (ajwain) to it
Mix all the ingredients well with oil and then add the required amount water in order to make stiff dough; do knead it well for around 6-7 minutes.
And then keep it aside for 5-10 minutes (in the mean time you can make the filling)
After few minutes add cumin seed and coriander seed to it then ginger paste (add garlic paste only if you like the flavor it is not the part of the recipe)
Then add the finely chopped onions and green chili after which add the other power like red chili, turmeric, coriander powder, cumin powder, Garam Masala (if not then add chat masala) & Dry Mango Powder or instead you can also use dried pomegranate seeds powder (anardana powder) in the specified quantity( you can make changes as per your need)
Finally add mashed potatoes and chopped coriander and both the salts and put it aside.
Take a rolling board and sprinkle some flour on it
Dust one roll and place it on the board and then press it little with hand or roll it out, 8-10 cm approx. or take the roll in your hand and press it with you thumb to form a pouch as shown in the figure.
Then place the filling in the center (around 1/10th part of the filling) of the rolled out dough/pouch (or else you can divide the filling into 10-11 equal balls and keep it ready)
Now take it in your palm and bring all the edges together to seal it as shown in the picture below
Then place the filled roll on the rolling board and roll it into a circle. The filling might ooze out in case it happens just place it again to the circle and seal it, but you can avoid the oozing by using a light hand while rolling
Though the perfect round looks good it will only come with practice. So, friends don’t worry about the perfect round shape of the parathas if you are a beginner, the shape might be anything this recipe just tastes yum in any shape.
Simultaneously heat the griddle/pan (take a non- stick pan (tawa) in case you are very health conscious and don’t like to add much oil in your calorie chart) {medium hot}
and flip it to the other side when you see little bubble/blisters rise and the color changes after turning brush oil/ghee all over it
Then flip it again after 30 seconds and brush the oil to this side of the paratha too.
And apply pressure with a cloth or flat spatula for the parathas to cook evenly and fluff, it will also make it crispy.
Finally the paratha will be done when both sides become crispy and turn out to be golden brown.
Remember to cook the parathas on medium heat only.
It tastes best when served hot garnished with a knob of butter and fresh coriander leaves on the top along with chutneys (red chutney and green chutney) along with pickle and curd or lassi and the icing on the cake would be if chopped onion and green chilies are also served along with it!
Note: You can make a bunch of it, cut into wedges it like pizza and serve it as a starter too.
Though it is great if served hot but if not then the parathas can be covered with aluminum foil and frozen they can be later de-frosted and re-heated prior serving
This was my Aunt’s recipe you can make it yours by adding and removing ingredients accordingly and can come up with wonderful recipe!
These parathas/parothas are also the most loved dish of the heroes in the Bollywood movies, whether it was Aamir Khan in Rang De Basanti or Shahrukh Khan in Main Hoon Na, these parathas have always been patrons of Bollywood mothers’ for showing love towards their kids and has been popularized a lot.
These mouthwatering parathas are my personal favorites too. I live in Hyderabad which is in the southern side of the country and thus these parathas are like special occasion dish for us.
Our neighbors are north Indians and the Auntie makes yummy parathas. So, I thought why not share her recipe with you guys. Thus, here I am presenting to you the Royal Punjabi Aloo Paratha Recipe.
You can make it with less oil/ghee but, let me be honest the royal taste of aloo paratha comes only when you use oil, ghee and butter in the required quantity this is what the Auntie told me!
Ingredients for Making Aloo Paratha:
For Filling/stuffing:
Ingredients |
Quantity |
| Potatoes( boiled & meshed) | 250 gm( around three large) |
| Cooking Oil(tel) | 1 table spoon |
| Onion (pyax) | 1 finely chopped/grated |
| Ginger(adrak) | 1/4 tea spoon paste/finely chopped |
| Garlic (lasan)(optional) | 1/4 tea spoon paste/finely chopped |
| Green Chili (hari mirch) | 3-4 finely chopped |
| Coriander/Cilantro Leaves | 3-4 table spoon finely chopped |
| Red Chili Powder | 1/4 tea spoon |
| Coriander Seed (dhaniya) | 1 tea spoon |
| Cumin Powder( dried & roasted) | 1 tea spoon |
| Cumin Seed (jeera) | 1/2 tea spoon |
| Turmeric (haldi) | 1/2 tea spoon |
| Garam Masala | 1/2 tea spoon |
| Coriander Powder | 1/2 tea spoon |
| Dry Mango Powder (aamchur) | 1/2 tea spoon |
| Salt ( namak) | to taste( 1 teaspoon approx.) |
| Rock/Red/Black Salt | 1/4 tea spoon |
For Dough:
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For Garnish:
Serve with any of these:
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Method of Making Aloo Paratha
Instruction/Method of making the Dough:
Note: Make the dough when potatoes are boiling & also keep three-four table spoon of flour aside for dusting the parathas’Take large bowl add flour, salt and carom Seeds (ajwain) to it
Mix all the ingredients well with oil and then add the required amount water in order to make stiff dough; do knead it well for around 6-7 minutes.
And then keep it aside for 5-10 minutes (in the mean time you can make the filling)
Instruction/Method of making the filling:
Take frying pan put cooking oil (sunflower oil) and heat it.After few minutes add cumin seed and coriander seed to it then ginger paste (add garlic paste only if you like the flavor it is not the part of the recipe)
Then add the finely chopped onions and green chili after which add the other power like red chili, turmeric, coriander powder, cumin powder, Garam Masala (if not then add chat masala) & Dry Mango Powder or instead you can also use dried pomegranate seeds powder (anardana powder) in the specified quantity( you can make changes as per your need)
Finally add mashed potatoes and chopped coriander and both the salts and put it aside.
Instruction/Method rolling out the Parathas:
Divide the dough into 10-11 equal roll (cover it with a moist cloth incase the temperature in you city is high)Take a rolling board and sprinkle some flour on it
Dust one roll and place it on the board and then press it little with hand or roll it out, 8-10 cm approx. or take the roll in your hand and press it with you thumb to form a pouch as shown in the figure.
Simultaneously heat the griddle/pan (take a non- stick pan (tawa) in case you are very health conscious and don’t like to add much oil in your calorie chart) {medium hot}
Instruction/Method for frying the Parathas:
Put one rolled paratha at a time on the heated griddle
And apply pressure with a cloth or flat spatula for the parathas to cook evenly and fluff, it will also make it crispy.
Finally the paratha will be done when both sides become crispy and turn out to be golden brown.
Remember to cook the parathas on medium heat only.
It tastes best when served hot garnished with a knob of butter and fresh coriander leaves on the top along with chutneys (red chutney and green chutney) along with pickle and curd or lassi and the icing on the cake would be if chopped onion and green chilies are also served along with it!
Note: You can make a bunch of it, cut into wedges it like pizza and serve it as a starter too.
Though it is great if served hot but if not then the parathas can be covered with aluminum foil and frozen they can be later de-frosted and re-heated prior serving
This was my Aunt’s recipe you can make it yours by adding and removing ingredients accordingly and can come up with wonderful recipe!
