To break down the word Aloo Paratha - Aloo are potatoes and paratha is Indian flat bread. No-knead, no yeast, just a simple humble Indian bread that can be stuffed with numerous things. Aloo (Potatoes) is an all-time favorite stuffing in paratha. Aloo Paratha is definitely carb loaded which is what makes it so hearty and while I like to wash it down with a cup of Masala Chai, my husband and our little fella likes a glass of sweet lassi.
The 3 Easy Potato Fillings for the Aloo Paratha
Masala Aloo - Stir fried onion garlic ginger with cilantro and spices are added to mashed potatoes. Cheese Aloo - Mashed Potatoes is mixed with grated cheese. I add little cheese, but you can add as much as you like. Achari Aloo - Use homemade Indian Pickle Achar or store bought achar to prepare this filling. I used homemade mango achar and mashed even the mango bits. But you can use just the spice coated oil too.
Tips to make soft puffy Aloo Paratha
I prefer to steam the potatoes instead of boiling because that way it stays dry instead of absorbing too much moisture. If you have to boil the potatoes, then make sure you don’t peel and definitely leave the boiled potatoes on the colander and let it cool down a bit before you peel and mash. It is always easy to peel and mash the potatoes while it is still warm. You can use a ricer or a regular masher to mash the potatoes. Typically, Indian paratha calls for wheat dough (aata). Favor the dough with carom seeds and don’t forget to season with salt. Prepare the dough with hot water. It helps to make the paratha soft and not too chewy. Allow the dough to rest for 15 minutes before you fill it with your choice of potato filling.
Rolling the Stuffed Paratha
Watch the video to understand this step much better. The key is to not overfill or else it will burst out as you roll or under fill. You want to seal tight and then gently press to roll the paratha. If this is your very first time making stuff paratha then do not get disappointed if it’s not perfect. Although the steps are quite simple, it does take a little practice to get the hang of it. Dust little flour on the rolling board or counter top before rolling the paratha. Then as you roll, apply gently pressure from center to outward. Rotate a little and roll again. The key is to have even rolled out paratha even if not perfect round. Aloo Paratha tastes best when served warm! We all have our choice of pairing. I like yogurt and a cup of chai, our boy enjoys it with butter and a glass of juice or lassi and my husband like with butter, achar (Indian pickle) and lassi!
