Aloo-onion Paratha/Punjabi Style Aloo paratha09 Apr, 2017
- Servings : 3
- Prep Time : 20 min
- Cook Time : 15 min
Aloo onion paratha: Here comes all Punjabi favorite paratha aloo pyaz da paratha J. Punjabis can have aloo paratha anytime with a lot of butter on top of it without worrying about calories. I am not going to tell the whole love story for aloo pyaz ka paratha (Potato-onion paratha) at my home else will take the complete post. Whenever I don’t have any veggies, he always wants aloo pyaz paratha or aloo paratha, especially on Sunday.
Aloo onion paratha: Paratha is Indian flatbread that could be stuffed with veggies. Aloo onion paratha is stuffed with mashed potato, chopped onion spices, and herbs. Aloo onion paratha is always served with pickle, yogurt, and dollop of butter.
Rolling the parathas: For north Indian rolling is not a big issue likewise every south Indian person know how to make perfect dosa. To make the soft and crispy paratha, a trick is always to prepare the soft dough and cook it on medium high heat. Soft dough helps to roll the perfect paratha and even after getting soft dough if you are not able to roll it properly then use cling paper sheet. Put one cling paper on counter top and then place ball size dough over it and then place another cling paper over the dough and roll it with rolling pin using a soft hand.
Chapatti flour/wheat flour 2 cup Water 1 cup or as needed Oil 1 tbsp.
Boil Potato 5 mediums Green chilies 1 Onion 1 small Coriander powder 2 tsp. Dry Mango Powder/ Amachur 1 tsp. Garam masala ½ tsp. Salt to taste Cilantro 1 tbsp. chopped
Add the chapati flour, oil and ¼ tsp. of salt in the bowl.
Rub with your palm. Then add ¼ cup water at a time and knead the dough by rubbing your palm, add more water and knead more until you get smooth consistency dough. I have ended with 1-cup water.
Cover the dough with kitchen towel and let it rest for 15-20 mins. Finely chopped the onion, green chilies, and cilantro.
Pressure cook the potatoes for 1 whistle or until soft. Peel off the skin and mash the potatoes either by grater or masher. Make sure it mash properly. There should be no lump otherwise it become hard to roll paratha.
Now add onion, cilantro and green chilies and mix it well.
Add salt, coriander powder, amchur and garam masala. Mix it well by using your hand. After 15 mins, knead the dough again for 1 min and make equal size balls out of it. Divide the mixture into 10 equal portions too.
Take a ball, dip into the dry flour and roll it to 4’’ diameter circle using rolling pin and board. Put 1 portion stuffing in the center.
Seal it up nicely by pulling all the edges to the center and lightly flatten it.
Again dip into the flour and roll the stuffed paratha about to the same size as chapati.
Heat the skillet/griddle over medium heat. Once it hot placed rolled stuffed paratha into the skillet. Once base is partially cooked (take 30-40 sec) then flip the side.
Spread some oil/ghee. Flip it again and spread some ghee on this side too. Then flip it again Flip again and again until both sides cooked properly
Aloo-onion paratha is ready to serve with curd/yogurt, pickle or butter.
- 1. Number of whistles may vary. It depends on size and quality of potatoes.
- 2. Potatoes should be mashed properly.
- 3. Stuffing should be cool completely before start rolling. If you want to fasten the process, can cool down in the refrigerator.
- 4. I have kept my parathas mild spicy so didn’t add red chilly powder, if you like spicy, can add ¼ tsp of red chilly powder.
- 5. Always place stuffed paratha over hot skillet else it become hard
- 6. Sealed the edges properly and if required can add a small piece of dough on the top of sealed edges.
- 7. While frying parathas, you should press the paratha edged with a spatula that they are fried well and become crispier.
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