Swetha's Fusion

Aloo Paratha / Aloo Roti / Indian Potato Bread

Monday, July 12, 2021

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. Both turns out yummy and disappears from the table in no time. In this post, lets look at the steps how to make aloo paratha by mixing the flour with aloo bhaji. Aloo Paratha is good for kids lunch box, roll aloo paratha into tube and wrap it in aluminium foil, also give ketchup or jam on the side for dipping.

Ingredients for Aloo Bhaji:

1 cup - potato - boiled & mashed
½ cup - onion -cut lengthwise
3 - green chilies -finely chopped
1 tsp - cumin seeds
1 tsp - ginger minced
½ tsp - turmeric powder
½ tsp - lime juice
¼ cup - fresh coriander leaves - chopped
2 tbsp - oil
salt to taste

Method to make Aloo Bhaji:

In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
Add cut onions, fry until onion become soft & translucent.
Add turmeric powder and stir.
Now, add boiled and mashed potatoes. salt, and ¾ cup of water.
Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
Once the bhaji becomes thick, add coriander leaves and lime juice, mix.
Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

1 cup - aloo bhaji
2½ cup - wheat flour
2 tsp - oil
5 tsp - oil | melted butter | ghee - needed while cooking the paratha
¼ cup - wheat flour - needed while rolling the paratha
salt to taste

Method to make Aloo Paratha:

Once the aloo bhaji is cooled enough to handle, transfer it to a mixing bowl.
Add wheat flour and bit of salt (remember aloo bhaji already has salt in it). Mix it to form a firm dough. Depending on the consistency, you may need extra water or more wheat flour.
Once all the dough comes together, add 2 tsp of oil and knead.

Cover and keep it aside for about 10 minutes.
Divide the dough and form into medium sized balls.

Meanwhile, heat a flat pan/griddle on medium-high flame.
On a lightly floured surface, roll the dough - say about 5" diameter circles.
Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
Repeat the steps with rest of the dough.
Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.