Aloo parantha Recipe | Wheat breads with potato filling

Aloo Paratha | Aloo Parantha with atta

Well, when the kitchen pros may choose to ignore this post, there’s a few dear readers who must be reading each lines of the post as sincerely as one can! Aloo parantha Recipe is such a recipe that most of the Indians are pro at but for my beginner friends this recipe is a basic and needful one as well. My aim is not to put up only fancy dishes but also some basic recipes that come handy to beginners and enthusiasts… And as always my objective is to keep this recipe minimalistic and healthy. So let’s check my Aloo parantha Recipe | Wheat breads with potato filling Recipe…

To begin with, I took wheat flour or atta to prepare the bread. Maida is refined flour and of course devoid of much nutrition and fibre. Though, usage of maida ensures much tasty and soft breads, serving aloo parantha made with wheat flour is more worthy nutrition Wise. Now, to make the aloo parantha really soft, I use a trick. While making cottage cheese or paneer out of milk, we are left with nutritious liquid which we term as “whey”. So that whey is used to make much softer and tasty aloo parantha! Again, the base filling is of Potato or aloo. You can add cumin powder, coriander powder etc etc, but to keep it simple, I prefer adding onion, grated ginger and green chilli slices only.

Time required for Aloo parantha Recipe | Wheat breads with potato filling: 15 minutes

Ingredients required for Aloo parantha Recipe | Wheat breads with potato filling (2 – 3 pieces):

  • 1 cup wheat flour or atta
  • 1 big potato
  • 1/2 onion – cubes
  • 1 green chilli – sliced
  • Salt to taste
  • Whey
  • 1/2 inch ginger – grated
  • Cow ghee or refined vegetable oil

Aloo parantha Recipe | Wheat breads with potato filling – The Recipe:

  • Peel off potatoes and Pressure cook for 6 – 8 whistles or until the potato is soft and mashable without lumps
  • Take the boiled potato, mash it completely. Mix onion slices, green chillies and grated ginger. Add salt to taste. Mix well. The filling is ready
  • Now for the dough, mix atta and whey (as required). Knead for 15 minutes till form a soft dough. Let it rest for 30 minutes
  • Divide dough into 3 balls
  • Grease kitchen surface with oil properly
  • Roll the balls with help of rolling pin on kitchen surface partially. Add 1/3rd of the potato filling in the centre of the bread. Now, bring the edges together and close to conceal the filling of Potato inside. It’s an atta ball with Potato filling! Coat with oil
  • Now, flatten the ball with rolling pin to form usual chappattis
  • Take a tawa. Heat it well. Grease surface with oil or ghee. Put the chappatti on the tawa and roast for sometime (3 minutes approximately on medium – high flame)
  • Apply oil or ghee on the surface of parantha facing towards you, properly
  • Turn upside down. Roast for 3 more minutes or till the Aloo parantha | Wheat breads with potato filling is properly cooked and done!

Traditionally, Aloo parantha | Wheat breads with potato filling is best served with pickle or a bowl of sour curd! A healthy, satisfied meal is ready to be served! You can have it in your breakfast, dinner or as evening snack

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