Aloo Paratha /Indian Breakfast/आलू पराठा | Punjabi Aloo Paratha/Chef Vishal Borole

Aloo Paratha is a whole wheat flat bread stuffed with a spicy potato filling, originating from the Indian subcontinent. Aloo parathas consist of soft dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee. Place of origin‎: ‎Indian subcontinent. #Alooparatha #aloo #paratha #breakfastrecipe #stuffedparatha #dhabastylealooparatha #easyalooparatharecipe #quickbreakfast #chefvishalborole ALOO PARATHA RECIPE : Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 4 Course: Breakfast Cuisine: North Indian Ingredients For the Dough 2 cups whole wheat flour 1 tsp salt 2 tbsp gram flour Water as required 2 tsp oil For the Filling 4 large potatoes, boiled and grated 6-7 flakes garlic 2-3 green chillies, finely chopped 1 tbsp fresh coriander leaves Salt to taste ½ tsp coriander powder ½ tsp carom seeds (ajwain) ½ tsp Fennel seeds(souf) 1 tbsp ghee 1tsp crushed cumin 1 tsp Amchur pwder Ghee for roasting Butter cubes for garnish Yogurt to serve Pickle to serve Process For the dough • Add whole wheat flour, gram flour and ghee to a bowl. Mix well and form a crumb like mixture. • Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use. • Add oil to the dough and knead a little till its absorbed. For the filling • Add boiled potatoes, onion, green chilli, fresh coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves and amchur powder. Mix well • Divide the prepared dough into equal portions, and form small lemon sized balls. • Roll them into flat disc with a rolling pin and add the prepared stuffing in the centre. • Roll into a potli, remove the excess dough and roll back into a disc. • Heat a tawa, add the prepared paratha and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear. • Garnish with cubes of butter and serve hot with yogurt and pickle.