Recipe of aloo paratha - Bechef

recipe of aloo paratha- Bechef

Aloo paratha is a typical north Indian breakfast flatbread that is made with potato fillings.

Parathas are a staple in many Indian homes, restaurants, and also street food stalls. Here in this post, I have mentioned a recipe for aloo paratha.

The recipe of aloo paratha described here is quite simple so it will be easy for you to make this at home.

All the essential ingredients that are used to make aloo parathas are given below.

So without further due, let’s make aloo paratha together. 


Step 1: Make the dough

To make aloo paratha at home, firstly, we will take 3 cups of whole wheat flour, 1 tbsp of oil or butter, and a half cup of water in a mixing bowl.

Start mixing these ingredients thoroughly and continue adding water little by little to get a soft and non-sticky dough.

Knead well until it is done perfectly. Then cover it and put it aside at least for 30 minutes.


Step 2: Boil the potatoes

Take 3 medium size potatoes and boil them in salted water. We will boil the potatoes just until they become fork-tender.

Once done,  take them out and put them aside to cool down. Peel the potatoes carefully and grate them with a fork until it is smooth.

Make sure there is no piece of potato left as they can ruin the paratha while rolling.

Use your hands through the potato mash to break the chunks nicely.


Step 3: Potato stuffing

Once done, we are all set to make potato/aloo stuffing. To do that, we will add these ingredients to the mashed potatoes.

  • Add ½ tbsp garam masala
  • ½ tbsp red chilli
  • ¾ tbsp coriander powder
  • ½ tbsp chaat masala
  • 1 chopped green chilli(optional)
  • ½ tbsp bechef garlic salt(You can add as per need)
  • ½ tbsp ginger paste
  • Add some fresh fenugreek leaves
  • Add some fresh coriander leaves


Step 4: Rolling aloo paratha

Mix all these ingredients appropriately for perfect consistency and the appropriate result.

Now we will divide the mixture into equal portions and shape them round.

Sam way, we will divide the dough into equal portions.

Sprinkle little flour on the rolling board, dip the dough ball in flour and flatten it with the help of a rolling pin.

Make around 4-inch round roti. Now place the spiced potato ball and bring over the sides to cover perfectly. 

Dip the ball in the flour gently and flatten it very carefully with gentle hands. This part of the recipe is crucial,  so make sure the filling is evenly spread over the paratha.

Now sprinkle little flour on the rolling board and place the sealed side down on it. Flatten it with the help of your hands without putting extra pressure.

Repeat the process.


Pro tip: You can roll it clockwise or anticlockwise on the rolling board for a better shape. 


Step 5: Fry aloo paratha

Heat a griddle over a medium flame. When you feel it is hot enough, transfer the raw aloo paratha to the griddle carefully. When you see bubbles, turn the paratha to the other side.

You will notice the aloo paratha will begin to puff. Drizzle some edible oil over the paratha, or you can use butter.

When you notice golden-brown spots on the aloo paratha, transfer it to the plate. Repeat this process until you complete all the aloo parathas.

How to make aloo paratha

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Pro tip: Frying parathas on low heat will make them hard. Instead, cook them over a moderately high flame to get a nice finishing touch.

 But, you might be wondering what goes well with aloo paratha, right?

Well generally in India, people use pickles or curd. But we have something very special to enhance your aloo parathas significantly well.

You need a flavourful dip to elevate this yummy dish.

Guess what, Bechef has several flavourful dips to go immensely well with your yummy paratha dish. But I would recommend the most suitable of them, so you will love the combination very much.

Bechef mint mayo is absolutely stellar when it comes to making your paratha dish delicious.

Also, our yogurt-based American style Mint herb ranch is unrivaled when it comes to making a suitable pair with Parathas.

Author: Raj Padvi


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