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Recipe of Stuffed Aloo Paratha: A Delicious Indian Breakfast Delight

Stuffed aloo paratha is one of the most beloved and satisfying Indian dishes, perfect for breakfast, lunch, or even a hearty snack. The combination of soft dough and spiced potato filling creates a flavor explosion with every bite. Whether you’re already familiar with Indian cuisine or just starting to explore it, making stuffed aloo parathas is both easy and incredibly rewarding.

Ingredients Needed for Stuffed Aloo Paratha

Before we dive into the steps, let’s gather all the ingredients needed to make this delicious stuffed flatbread.

For the Dough:

• 2 cups whole wheat flour
• Water (as required for kneading)
• 1/2 tsp salt
• 1 tbsp oil or ghee (clarified butter)

For the Potato Stuffing:

• 3-4 medium-sized potatoes, boiled and mashed
• 1-2 green chilies, finely chopped
• 1 small onion, finely chopped (optional)
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• Fresh coriander leaves, finely chopped
• Salt to taste
• 1 tsp lemon juice or dried mango powder (amchur) for tanginess

For Cooking:

• Ghee or oil for frying the parathas

Step-by-Step Guide to Making Stuffed Aloo Paratha

Let’s break down the process of making stuffed aloo parathas into easy, manageable steps. Follow along and you’ll soon be making this classic dish like a pro.

1. Prepare the Dough

The first step is to prepare the soft, pliable dough that will form the base of your parathas.

1. In a large mixing bowl, add the whole wheat flour and salt.
2. Slowly pour in water and begin to knead the mixture into a soft dough. Make sure the dough is neither too dry nor too sticky.
3. Once it has a smooth texture, add the oil or ghee and knead again for a few minutes to make it elastic.
4. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Prepare the Potato Filling

While the dough is resting, let’s prepare the spicy potato stuffing that will make your parathas so flavorful.

1. Peel and mash the boiled potatoes in a bowl.
2. Heat a small amount of oil in a pan and add cumin seeds. Let them crackle for a few seconds.
3. Add the finely chopped green chilies and onions (if using), sautéing them until golden brown.
4. Stir in the mashed potatoes, red chili powder, turmeric, garam masala, coriander powder, and salt. Mix everything thoroughly.
5. Add the chopped coriander leaves and lemon juice or dried mango powder for a tangy twist.
6. Let the mixture cool down slightly before stuffing the parathas.

3. Shape the Parathas

Now comes the fun part—stuffing and rolling out the parathas!

1. Divide the dough into small, equal-sized balls.
2. Roll each ball into a small, round disk (about 4 inches in diameter) using a rolling pin.
3. Place a spoonful of the potato filling in the center of the rolled-out dough.
4. Bring the edges of the dough together, pinching them to seal the filling inside.
5. Gently press down and flatten the dough ball, ensuring that the filling is spread evenly inside.
6. Dust the dough with a bit of dry flour and roll it out carefully into a larger circle (about 6-8 inches), being cautious not to let the filling spill out.

4. Cook the Parathas

With the stuffed dough ready, it’s time to cook your parathas to golden perfection.

1. Heat a tawa or non-stick skillet over medium heat.
2. Place the rolled-out paratha onto the hot tawa.
3. Cook for a minute or so until bubbles start forming on the surface, then flip the paratha.
4. Spread a small amount of ghee or oil on the cooked side and flip again to cook the other side.
5. Continue flipping and adding ghee or oil until both sides are golden brown and crisp.
6. Remove from the skillet and repeat the process with the remaining dough and filling.

Serving Suggestions for Stuffed Aloo Paratha

Aloo parathas are best enjoyed hot and fresh off the tawa. You can serve them with a variety of accompaniments, such as:

• Yogurt (Curd): A simple bowl of yogurt adds a cooling balance to the spicy parathas.
• Pickle: Traditional Indian pickles, especially mango or lemon pickle, pair wonderfully with aloo parathas.
• Butter: A generous dollop of butter melting over the hot paratha enhances its flavor even more.
• Green Chutney: A coriander-mint chutney adds a refreshing contrast to the rich filling.

Tips for Making Perfect Aloo Parathas

1. Boil Potatoes in Advance: Boiling and cooling the potatoes before you begin cooking helps to avoid a mushy filling.
2. Don’t Overstuff: While the filling is the star of the show, adding too much can cause the paratha to tear during rolling.
3. Even Rolling: Roll the paratha gently and evenly, ensuring that the filling is distributed well without breaking the dough.
4. Use Ghee for Richness: Cooking parathas with ghee adds a richer flavor, but you can use oil for a lighter version.

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