Aloo Parathas Recipe Manjula Indian Vegetarian Delight

If you’ve ever craved a delicious, comforting Indian breakfast or snack, aloo parathas are an absolute must-try! This classic North Indian stuffed flatbread filled with spiced mashed potatoes is a favorite in many households and a great way to start your day or enjoy as a hearty snack.

Inspired by Manjula’s authentic Indian vegetarian recipes, this recipe brings you the perfect balance of crispy, soft, and flavorful textures that will tantalize your taste buds. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding.

The combination of aromatic spices, buttery ghee, and warm parathas creates an irresistible meal that everyone will love.

Join me on this culinary journey as we dive into the step-by-step method to make these mouthwatering aloo parathas at home. Plus, I’ll share tips, variations, and serving ideas to elevate your experience.

Let’s get cooking!

Why You’ll Love This Recipe

Aloo parathas are more than just stuffed bread; they are a celebration of flavors and textures. Here’s why this recipe stands out:

• Authentic taste: Inspired by Manjula’s traditional Indian vegetarian cooking, this recipe captures the true essence of homemade aloo paratha.
• Simple ingredients: You likely have most of these pantry staples on hand, making it easy to whip up anytime.
• Versatility: Perfect for breakfast, lunch, or even a light dinner, parathas can be paired with various chutneys, yogurt, or pickles.
• Customizable spice levels: Whether you prefer mild or spicy, you can adjust the seasoning to suit your taste.
• Vegetarian and hearty: A filling yet wholesome meal that provides energy and satisfaction.

Ingredients

• 2 cups whole wheat flour (atta), plus extra for rolling
• 3 medium potatoes, boiled and peeled
• 1 green chili, finely chopped (optional)
• 1 tsp grated ginger
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp amchur powder (dry mango powder)
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• Fresh coriander leaves, chopped (about 2 tbsp)
• Salt to taste
• Water for kneading dough
• Ghee or oil for cooking parathas

Equipment

• Mixing bowl
• Rolling pin
• Flat griddle or tawa
• Masher or fork (for potatoes)
• Spatula
• Knife and chopping board
• Measuring spoons and cups

Instructions

1. Prepare the dough: In a large bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 20-30 minutes.
2. Make the potato filling: Mash the boiled potatoes in a bowl until smooth with no lumps. Add finely chopped green chili, grated ginger, cumin seeds, garam masala, amchur powder, coriander powder, red chili powder, fresh coriander leaves, and salt. Mix well to combine all the spices evenly.
3. Divide dough and filling: Divide the dough into 8 equal balls. Similarly, divide the potato mixture into 8 portions.
4. Stuff the paratha: Take one ball of dough and roll it out into a small circle (about 4 inches diameter) using some dry flour to prevent sticking. Place one portion of the potato filling in the center. Bring the edges together and seal the filling inside by pinching the dough.
5. Roll out stuffed dough: Gently flatten the stuffed dough ball and roll it out into a 6-7 inch circle. Be gentle to avoid tearing. Use dry flour as needed.
6. Cook the paratha: Heat a tawa or flat griddle over medium heat. Place the rolled paratha on the hot surface. Cook for about 1-2 minutes until bubbles form, then flip.
7. Apply ghee/oil: After flipping, spread some ghee or oil on the cooked side. Flip again and apply ghee/oil on the other side. Press gently with a spatula and cook until golden brown spots appear on both sides.
8. Repeat: Repeat the rolling and cooking process for all the dough balls and filling portions.
9. Serve hot: Serve your aloo parathas hot with a side of yogurt, pickle, or butter.

Tips & Variations

“For softer parathas, knead the dough with a little oil and allow it to rest longer. You can also add finely chopped onions or grated cheese to the potato filling for extra flavor!”

• Make it gluten-free: Substitute whole wheat flour with gluten-free flour blends, though texture may vary slightly.
• Adding veggies: Mix finely grated carrots or peas into the potato filling for added nutrition and color.
• Spice level: Omit green chili or red chili powder if you prefer a milder taste.
• Cheese stuffed: Add crumbled paneer or grated cheese inside the filling for a creamy twist.
• Batch prep: Parathas can be made ahead and frozen. Reheat on a skillet before serving.

Nutrition Facts

Serving Suggestions

Aloo parathas are best enjoyed fresh off the pan with traditional accompaniments. Here are some tasty ideas:

• Serve with a dollop of whipped butter or ghee on top for richness.
• Pair with plain yogurt or raita (cucumber or mint) to balance spices.
• Enjoy alongside mango pickle or any spicy Indian pickle for an extra zing.
• Complement with a cup of chai (Indian spiced tea) for a perfect breakfast combo.
• Try with Bread And Gravy Recipe for a fusion twist.

Conclusion

Making aloo parathas at home is a rewarding experience that brings the warmth and flavors of Indian cuisine right to your kitchen. With simple ingredients and easy-to-follow steps, this recipe inspired by Manjula’s expertise is perfect for anyone looking to enjoy a wholesome and satisfying vegetarian meal.

Whether it’s a cozy weekend breakfast or a comforting snack, these stuffed flatbreads never fail to impress.

Experiment with the filling, spices, and accompaniments to make it your own. If you enjoyed this recipe, you might also love exploring other delightful dishes like the Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe.

Dive into a world of flavors and happy cooking!

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