lets start step by step punjabi aloo paratha recipe:

1. first boil the potatoes. you can boil or steam the potatoes in a pressure cooker,
steamer or electric cooker.

boiled aloo for aloo paratha

2. peel & chop the boiled potatoes. then mash the potatoes with a potato masher.

mashing aloo for aloo paratha recipe

3. the potatoes should be mashed very well.

mashed aloo for aloo paratha recipe

4. now add the chopped green chilies, garam masala powder, red chili powder, dry
mango powder/amchur and salt.

add spices to aloo - making aloo paratha recipe

5. mix the spice powders and green chilies with the mashed potatoes very well.
check the taste and add more salt or red chili powder or dry mango powder as per
your taste. you can also add a tbsp of chopped coriander leaves. a variation is to
add finely chopped onions, if you like. but the onions have to be finely chopped.
otherwise they came out when rolling the parathas. keep the prepared aloo stuffing
aside.

aloo stuffing for aloo paratha recipe

6. in another bowl or pan, take whole wheat flour. make a well in the center. add
salt, oil and some water.

making dough for aloo paratha recipe

7. bring the mixture together and knead into a smooth soft dough. add more water
if required while kneading. cover and keep the dough aside for 20 to 30 minutes.

dough for aloo paratha recipe

first method to roll aloo paratha:

8. pinch two small balls from the dough. flatten them and dust with whole wheat
flour.

rolling aloo paratha

9, with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making
both the rounds of the same size.

rolling aloo paratha

10. on one of the rolled dough circle, place the potato stuffing in the center and
keep about 1 inch empty space from the sides.

aloo stuffing on rolled paratha

11. gently place the second circle on top.

making aloo paratha recipe

12. press and seal the edges with your fingertips.

seal rolled aloo paratha

13. dust some flour on the stuffed paratha and start rolling the aloo paratha.

rolled aloo paratha

14. roll the paratha into a round of about 7 to 8 inches in diameter or about the size
of a normal roti or chapati.

rolled aloo paratha

second method to roll aloo paratha:

15. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in
a circle of about 5 to 5.5 inches diameter. place the potato stuffing in the center,
keeping about 2 to 2.5 inches space from the sides.

rolling aloo paratha

16. take the edge and start pleating as well as bringing the pleats in the center.

making aloo paratha

17. join the pleats together. the pleats have to be joined well, as otherwise there will
be gaps while rolling and the filling comes out.

rolling potato paratha, rolling aloo paratha

18. press the pleats from center.

rolling aloo paratha

19. sprinkle some flour and roll this version of stuffed paratha to about the same
size as that of a chapati or roti. in case if the filling comes out, then just take a small
piece of dough and cover the gap. roll to smoothen out the small piece of dough.

making aloo paratha recipe

frying aloo parathas:

20. on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and
not at a low temperaure. cooking parathas at a low flame will harden them.
parathas ideally are crisp as well as soft.

frying aloo paratha

21. when the base is partly cooked, flip the paratha.

cooking aloo paratha

22. spread some ghee on the partly cooked part.

preparing aloo paratha recipe

23. flip again and this time this side has to be cooked more than the previous side.
you will see brown spots on the aloo paratha.

cooking aloo paratha recipe

24. spread some ghee on this side too. a well made and well roasted paratha will
puff up.

making aloo paratha recipe

25. flip again once or twice till both the sides are cooked properly. you should see
crisp brown spots on the paratha. you can also press the paratha edges with a
spatula or spoon, so that they are fried well. since some times, the paratha edges
are not cooked well. make all parathas this way.

i usually stuff and make parathas side by side. multitasking :-) i roast them and
keep on stacking them in the roti basket or casserole. i add a bit of homemade
butter on top of each paratha in the roti basket while placing them.

aloo paratha recipe

you can also serve the aloo parathas directly from the tava/skillet straight in the
serving plate. serve some extra butter on the side, along with mango pickle or
lemon pickle or some yogurt.

aloo paratha

Tips for making Aloo Paratha Recipe:

1. adding oil or ghee while kneading the dough makes the parathas soft.
2. the aloo mixture can be made according to your taste and liking. you can also
add roasted cumin seeds powder/jeera powder, rock salt, coriander powder.
3. to the aloo, you can also add other boiled and mashed veggies like peas, carrot,
french beans, also grated cheese and paneer, to make it more nutritious and you
have your mix veg paratha.
4. always cut the onions, chillies, coriander leaves very finely. also, the aloo should
be mashed very well. there should not be any lumps or small pieces in it. this is so,
so that, the parathas do not break while rolling.
5. to get the slight sourness and tanginess in the aloo paratha, i have used amchur
(dried mango powder), but you could also use dried pomegranate seeds powder
(anardana powder). e.g. in this dhaba style aloo paratha recipe, i have used dry
pomegranate seeds instead of dried mango powder and it also tasty very good. if
you do not get either the amchur or anardana powder, then add lime juice as per
your taste.