Aloo ka Paratha with Raw Potatoes

Love Aloo ka Paratha?

I like the slight crunch in Aloo Parathas with Raw Potatoes. Do you? If you have not tried till now do try it. As a typical Punjabi, I think there are only 2 kinds of people in this world. Those who love Aloo ka Paratha and those who don’t. And those who don’t are ……..(Yes! you can fill in the blanks)

What is Aloo ka Paratha?

Aloo Paratha recipe is one of the most popular breakfast dishes throughout northern, western and central regions of India. They are made of unleavened dough stuffed with a mixture of potato and spices, rolled out and cooked on a hot griddle, fried with butter or ghee. Aloo paratha is usually served with lots of homemade butter, mint chutney, or any Indian pickles and yoghurt. Check out my recipe for basic parathas here. and if you want to make my favourite mooli paratha?

For all Aloo ka paratha lovers here is a new twist in the recipe; Raw Potato Parathas.

Interesting Aloo ka Paratha Titbits

1. Imagine you are asleep and the aroma of buttered  Aloo ka Parathas with raw potatoes tickle your nose awake. They always smell so good.
2. They’re the best breakfast to wake up for. Visualise waking up to a plateful of aloo paratha on your bed table.
3. They remind you of home and maa ke haath ka khana.
4. They’re very adaptable. You can have them with curd, pickle, sabzi or even with Sambar as I do. And a mug of chai or coffee to wash down the calories.
5. You can experiment with raw or boiled potatoes, spicy or mild. Make them as interesting as possible.
6. You just need to butter them up to make anyone happy. (Maska Chaska.
7. On a nostalgic night, cuddle up with a plate of Aloo ka Parathas and you won’t miss home or mummy.
8. Slam the gym, one Aloo ka Paratha contains only 260calories!
9. Aloo ka Parathas leave a perpetual smile on your face 🙂
10. Everybody loves them, old, young, kids, north or south Indian, they unite people into one class; the Aloo ka Paratha lovers class.
11. You can take them with you for shopping and snack on them, make a meal at a picnic or roll them for a train or flight journey.
12. You can have them anytime, anyplace, anywhere.
13. The best thing about aloo ka paratha is it is a complexly simple, pan-fried flatbread stuffed with mashed potato smothered in spices.
14. Winter is fast approaching and what can be better than a sizzling hot Aloo ka Paratha lots of Makhan maar ke.

Aloo ka Paratha with Raw Potatoes

Aloo ka Paratha recipe is one of the most popular breakfast dishes throughout northern, western and central regions of India. Aloo parathas are made of unleavened dough stuffed with a mixture of potato and spices, rolled out and cooked on a hot griddle, fried with butter or ghee. Aloo ka paratha is usually served with lots of homemade butter, mint chutney, or any Indian pickles and yoghurt.

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Course Main Dish

Cuisine Indian

Ingredients

  

• 2 cups wheat flour
• 3 grated potatoes
• 2 finely chopped onions
• 1 teaspoon Red Chilli Powder
• 2 nos green chillies finely chopped
• 1 tablespoon Coriander Powder
• 1 teaspoon kasoori methi or fenugreek crushed
• 1 sprig Coriander Leaves
• 1/2 tsp carom seeds
• 1/2 tsp Garam Masala optional
• 3-4 tbsp Besan or gramflour
• 4 tbsp Ghee for frying
• 2 tbsp Butter to top

Instructions

 

• To make any parathas, you need to knead the dough first by adding enough water to the flour.
• Grate the potatoes and sprinkle some salt on them. Squeeze out the excess water with your hands or with a muslin cloth.
  
• Now add the onion, kasuri methi, coriander and all the spices in the grated potatoes. Add besan or gram flour to bind the filling.
  
• Now take small balls of kneaded dough and roll out into small discs.
  
• Place the potato mixture on one disc and bring it together like a money bag and roll it out again after sealing the edges.
  
• Or you can make two discs and place the filling on one and cover with the second. Seal the edges and roll out again.
  
• If you do not squeeze out the water properly the parathas will not come out easily and the dough will be a sticky mess.
  
• Heat a tawa or griddle and place the paratha on it. Once it is done on one side flip it over.
  
• Lavishly spread some pure ghee or clarified butter and fry it on both sides.
  
• Remove the Aloo ka Paratha with raw potatoes from fire and serve hot with a dollop of butter, pickle and a bowl of fresh yoghurt.
  
• Finger licking goodness is ready so fast.
  

Notes

The dough should be firm for parathas.

The potatoes need to be squeezed out well to get the water out.

Add Besan or gram flour to bind the filling.

Add the carom seeds for extra zing to the paratha and for a typical Punjabi taste.