Who doesn’t love aloo parathas? Truly the yummiest and loved by all desis, aloo parathas are a classic dish in South Asian cuisine… And today, we will be unraveling some secrets behind Shana’s delicious frozen aloo paratha. Aloo ka paratha, a stuffed flatbread with spiced potato filling, is a staple dish in many Indian homes. It’s perfect for any time of the day and is best enjoyed with a dollop of creamy yogurt or raita, butter, and some tangy mint and mango chutney. The potato stuffing made with aromatic spices is what makes this dish so scrumptious.
Everyone has a different style of making aloo paratha. Some people season the stuffing with aromatic spices, while others prefer to add green chilies and herbs. If you’re looking to add a slight crunch to your parathas, chopped onions, coriander, and green chilies are a great option. They not only add a pop of color but also give the parathas a delicious crunch that’s hard to resist. The fact is, you can truly make it your own. Want to add more spice? Go for it! Prefer an onion or garlic flavor? The choice is yours!
We understand that mastering the art of making perfectly round, well-shaped parathas is not an easy task. It becomes even more challenging when you’re making stuffed parathas.
Top tips to make it right!
Stuffed parathas have just two elements…dough and stuffing. You must keep certain things in mind while working on aloo paratha.
The perfect stuffed paratha is a work of art… and it all starts with the dough. Too hard, and your stuffing will start to leak out. Too soft, and your dough becomes unruly. But don’t worry, you don’t need a degree in dough science to master it! Just give it a good poke, and if it doesn’t stick or feel too hard to your touch, you’re on the right track.
2. Potato stuffing
Potatoes can be a bit tricky when it comes to making stuffed parathas. Some are too starchy, which can turn your filling into a soggy mess. To avoid this, it’s best to use older potatoes, which tend to be drier and easier to work with.
But don’t worry if you can’t find the perfect potatoes because making parathas is all about experimentation. And once you start mixing and matching different flours and fillings, you’ll quickly get the hang of it.
Let’s make it happen!
Firstly, the dough for aloo paratha is made with whole wheat flour. It’s a good idea to use whole wheat flour since it adds a nutty flavor to the parathas and makes them healthier. Once the dough is made, it’s time to move on to the stuffing.
To make the stuffing, boiled potatoes are mashed until they’re smooth. Then it’s time to add in the spices! Chopped onions and green chilis are a must for that delicious kick of flavor. But you can also add some chopped spinach and methi (fenugreek leaves) for an extra dose of flavor and nutrients. And there you have it! Our flavorful spiced potato mixture is ready! Stuff the potatoes in a small disc of dough and seal it shut. Roll it out gently, place it on a heated griddle or tawa, and add a generous amount of butter or oil on both sides. Lightly fry it on a tawa until it’s crisp and golden brown. Finally, place the hot, sizzling paratha on a plate, and your aloo paratha is ready to dive into yogurt chutney, mint raita, and a juicy pickle. Just dip it in and have a bite. *chef kisses*
Feeling weighed down by all that dough and aloo? Let’s give your arms a break! Try Shana’s version of Homestyle Aloo Paratha to taste the authenticity of textures and flavors. If you are a fan of stuffed parathas, you should also try Shana Homestyle Aloo Gobi Paratha,