How to Make Aloo Paratha without Breaking?

Aloo paratha is a delicious Indian flatbread that is loved by people of all ages. The soft, flaky exterior encases a flavorful potato filling, making it a perfect choice for breakfast, lunch, or dinner. However, for many home cooks, making aloo paratha without it breaking or falling apart can be a daunting task.

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But don’t worry! In this recipe guide, we will tell you how to make aloo paratha without breaking, providing you with tips and techniques to ensure your aloo paratha turns out perfect every time.

Ingredients:

For Dough

• 2 cups whole wheat flour
• 1 tsp salt
• Water as required
• 1/2 tsp oil

For the Potato Filling

• 4 boiled and peeled potatoes
• 2 tsp roasted cumin powder
• 3/4 tsp salt
• 1/2 tsp black salt
• 1-2 tsp chat masala
• 1 tsp red chili powder
• 1/2 cup coriander leaves
• 1/4 cup spring onion (optional)
• 2-3 tbsp Kasuri methi
• 1 tbs ginger-chili paste
• Oil or ghee for cooking

How to Make Aloo Paratha without Breaking?

Preparing the Dough:

In a mixing bowl, combine the 2 cups of whole wheat flour and 1 tsp salt.

Knead the dough while gradually adding water, a little at a time.

Then add 1/2 tsp oil and knead until it becomes smooth and pliable.

Once the dough is ready, cover it and let it rest for at least 10-15 minutes.

Making the Potato Filling:

In a separate bowl, combine the 4 potatoes, 2 tsp roasted cumin powder, 3/4 tsp salt, 1/2 tsp black salt, 1-2 tsp chat masala, 1 tsp red chili powder, 1/2 cup coriander leaves, 1/4 cup spring onion, 2-3 tbsp Kasuri methi, and 1 tbs ginger-chili paste.

Mix well. Taste the filling and adjust the salt and spice level according to your preference.

Now, divide potato filling and dough into equal-sized portions, forming smooth balls.

Rolling Out the Stuffed Parathas:

Take one of the dough balls and roll it out into a small circle by using a rolling pin and a little dry flour to prevent sticking.

Now, place a ball of potato filling in the center of the rolled-out dough and spread it in a triangle shape.

Then carefully bring the edges of the dough up and around the potato filling, sealing it completely.

Roll out it. Be cautious not to roll it too thin, as thicker parathas are less likely to break during cooking.

Cooking the Aloo Parathas:

Now, heat a griddle or tawa on medium flame. Then place the paratha onto the hot griddle.

Cook for a minute or two until you see small bubbles forming on the surface.

After that, flip the paratha and drizzle a little oil or ghee on top. For even cooking, use a spatula to gently press the edges.

Cook until both sides are golden brown and crispy, adding more oil or ghee as needed.

Remove the cooked aloo paratha from the griddle.

Your Aloo Paratha is ready. Serve the hot aloo parathas immediately with yogurt, pickles, or a side of fresh chutney.

Tips to Make Aloo Paratha without Breaking

• To prevent breakage, use a moderate amount of filling and ensure that the dough is rolled evenly.

• While cooking the paratha, gently press the edges with a spatula to ensure even cooking and to prevent air pockets that can cause breakage.

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RECIPE CARD

How to Make Aloo Paratha without Breaking?

Course: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Aloo paratha is a delicious Indian flatbread that is loved by people of all ages. However, for many home cooks, making aloo paratha without it breaking or falling apart can be a daunting task. In this recipe guide, we will tell you how to make aloo paratha without breaking, providing you with tips and techniques to ensure your aloo paratha turns out perfect every time.

Ingredients :

• For Dough

• 2 cups whole wheat flour

• 1 tsp salt

• Water as required

• 1/2 tsp oil

• For the Potato Filling

• 4 boiled and peeled potatoes

• 2 tsp roasted cumin powder

• 3/4 tsp salt

• 1/2 tsp black salt

• 1-2 tsp chat masala

• 1 tsp red chili powder

• 1/2 cup coriander leaves

• 1/4 cup spring onion (optional)

• 2-3 tbsp Kasuri methi

• 1 tbs ginger-chili paste

• Oil or ghee for cooking

Directions

• Preparing the Dough:
• In a mixing bowl, combine the 2 cups of whole wheat flour and 1 tsp salt.
• Knead the dough while gradually adding water, a little at a time.
• Then add 1/2 tsp oil and knead until it becomes smooth and pliable.
• Once the dough is ready, cover it and let it rest for at least 10-15 minutes.
• Making the Potato Filling:
• In a separate bowl, combine the 4 potatoes, 2 tsp roasted cumin powder, 3/4 tsp salt, 1/2 tsp black salt, 1-2 tsp chat masala, 1 tsp red chili powder, 1/2 cup coriander leaves, 1/4 cup spring onion, 2-3 tbsp Kasuri methi, and 1 tbs ginger-chili paste.
• Mix well. Taste the filling and adjust the salt and spice level according to your preference.
• Now, divide potato filling and dough into equal-sized portions, forming smooth balls.
• Rolling Out the Stuffed Parathas:
• Take one of the dough balls and roll it out into a small circle by using a rolling pin and a little dry flour to prevent sticking.
• Now, place a ball of potato filling in the center of the rolled-out dough and spread it in a triangle shape.
• Then carefully bring the edges of the dough up and around the potato filling, sealing it completely.
• Roll out it. Be cautious not to roll it too thin, as thicker parathas are less likely to break during cooking.
• Cooking the Aloo Parathas:
• Now, heat a griddle or tawa on medium flame. Then place the paratha onto the hot griddle.
• Cook for a minute or two until you see small bubbles forming on the surface.
• After that, flip the paratha and drizzle a little oil or ghee on top. For even cooking, use a spatula to gently press the edges.
• Cook until both sides are golden brown and crispy, adding more oil or ghee as needed.
• Remove the cooked aloo paratha from the griddle.
• Your Aloo Paratha is ready. Serve the hot aloo parathas immediately with yogurt, pickles, or a side of fresh chutney.

Notes

• To prevent breakage, use a moderate amount of filling and ensure that the dough is rolled evenly.
• While cooking the paratha, gently press the edges with a spatula to ensure even cooking and to prevent air pockets that can cause breakage.

Share your aloo paratha mastery and any extra tips in the comments section below. And if you found this recipe guide on ‘how to make aloo paratha without breaking’ helpful, be sure to spread it with friends and family who share your passion for perfect parathas.