Punjabi Aloo Paratha - Indian Flat Bread stuffed with Spiced Potatoes

Aloo Paratha is a staple food in North Indian menu and Punjabi food. Indian Flat Bread stuffed with spiced, boiled potatoes tastes a little spicy, tangy and yummy. Paratha is served with butter, yogurt, sliced onions, green chillies and any pickle and of course lassi. 

You will enjoy this very, very tempting food during winters. Adding oil to the wheat flour while making dough makes the parathas very soft. Adding lemon juice, to the stuffing makes the paratha a bit tangy. 

You can have parathas for breakfast, lunch or for dinner. My kids like to take parathas in their lunch boxes. It is so fillings and gives them enough energy for their extra murals.

Click on the links for Sweet Lassi , Mango Pickle , Yellow Cucumber Pickle , Lemon Pickle and Amla Pickle recipes.

Ingredients
2 1/2 cups of Wheat Flour
1 1/2 teaspoon Oil

3/4 teaspoon salt

Water
Oil / Ghee as required for roasting the parathas 

For Stuffing

1 Big Potato 

1 onion

2-3 green chillies

1 tablespoon chopped coriander

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

3/4 teaspoon salt

1/4 teaspoon turmeric powder

juice of 1/2 lemon

1. Add Salt and 2 teaspoons of oil  to Wheat flour, mix it and then add water little by little to make a soft dough. Cover it, keep it aside for atleast 30 minutes. Meanwhile cut the potato into 4 pieces, pressure cook it for 3 whistles. Let it cool and remove the skin.

2. Chop onion, green chillies and coriander. Mash potato, add red chilli powder, salt and coriander powder.Mix it. Add chopped onion, green chilli, coriander, turmeric powder and lemon juice. Mix it well.

3. Now the stuffing is ready. Keep it aside. Now divide the dough into 4 equal parts. Flatten each part, dust it with flour.

4. Roll the dough to a circle. Place 1/4 of the potato stuffing on it in the middle. Cover it with dough by bringing the dough from all sides to the center. Remove the extra part. Dust the surface with flour, keep the dough with stuffing upside down.

5. Flatten it by hand and then roll it gently with roller pin to a circle. Heat a skillet / tawa. The tawa shouldn't be too hot. Place the paratha on it. When it is partly cooked flip it spread some ghee or oil on it flip it again and do the same thing on the other side. Cook it till you see crisp dark brown spots on both sides.

6. Serve it hot from tawa, or keep it in casserole. Serve it with some butter on paratha and some lemon or mango pickle. Punjabis like to eat these parathas with yogurt, sliced onion and green chillies.