Delicious and Authentic Allo Paroth Recipe

Ingredients

  • 2 cups Whole Wheat Flour
  • 1 cup Mashed Potatoes
  • 1 Onion, finely chopped
  • 2 Green Chillies, finely chopped
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • 1/2 teaspoon Garam Masala Powder
  • 1 tablespoon Fresh Coriander Leaves, finely chopped
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Butter or Ghee
  • Salt to taste
  • Water as required

Steps and instructions

  1. In a bowl, mix the whole wheat flour and salt. Add water slowly and knead it into a smooth dough. Cover the dough and let it rest for 20 minutes.
  2. Meanwhile, heat oil in a pan, add the cumin seeds. As they start to splutter, add the finely chopped onions and green chillies. Sauté till the onions become translucent.
  3. Add the mashed potatoes to the pan. Also add turmeric powder, red chilli powder, and garam masala powder. Mix well and cook for two minutes.
  4. Turn off the heat and add the chopped fresh coriander. Mix everything together and let it cool.
  5. Divide the dough and the potato mixture into equal portions. Roll a portion of the dough into a small circle. Place a portion of the stuffing in the center. Bring together all the sides and seal tightly. Roll again into a slightly thick paratha.
  6. Heat a flat pan or tawa. Place the rolled paratha on the heated pan. Cook on medium heat till small bubbles start appearing on the surface. Flip it on the other side and cook till it gets golden brown spots.
  7. Apply some butter or ghee on both sides and cook for a few more seconds. Remove from the pan and keep it in a casserole or serve immediately.
  8. Repeat with the remaining dough and stuffing.

Tools for making

  • Mixing Bowl - For kneading the dough and mixing ingredients
  • Pan or Tawa - Used for cooking the parathas
  • Rolling Pin - For rolling the dough into flat circles
  • Spatula - To flip the parathas while cooking
  • Casserole - To keep the parathas warm before serving

Recipe variations

  • Use All-Purpose Flour instead of Whole Wheat Flour for a softer texture.
  • Add grated cheese to the potato mixture for a cheesy twist.
  • Include finely chopped vegetables like peas, carrots, or bell peppers in the stuffing for added flavor and nutrition.
  • Substitute mashed sweet potatoes for regular potatoes for a sweeter taste.
  • Add a pinch of ajwain (carom seeds) or kasuri methi (dried fenugreek leaves) to the dough for a unique flavor.
  • Make it vegan by using vegetable oil instead of butter or ghee.
  • For a spicy kick, add chopped green chillies or red chilli flakes to the potato mixture.
  • Replace the potato filling with paneer (Indian cottage cheese) for a vegetarian protein option.
  • Experiment with different spices and herbs such as garlic powder, ginger powder, or dried mint leaves.
  • For a gluten-free version, use gluten-free flour like rice flour or a gluten-free blend.

Recipe overview

Try your hand at this traditional Indian dish, Allo Paroth! This filling and flavorful flatbread is stuffed with spiced mashed potatoes and cooked on a griddle until it achieves a golden-brown perfection. Expect to delve into a delightful mix of textures and flavors as you knead, roll, stuff, and cook these parathas. The process may seem a bit intricate especially if it's your first time, but the outcome is definitely worth the effort. This recipe will guide you through each step, ensuring you get the best Allo Paroth with its crispy exterior and the hearty, spicy potato filling. Serve it hot, smeared with a dollop of butter or ghee for that extra richness, and enjoy it as a breakfast, lunch, or dinner dish. Pair it with yogurt, pickle, or your favorite curry to complete the meal. Happy Cooking!

Common questions

  1. Can I use all-purpose flour instead of whole wheat flour? No, whole wheat flour is traditionally used in this recipe for its nutty flavor and healthier profile. All-purpose flour may yield different results.
  2. Can I use leftover mashed potatoes? Yes, leftover mashed potatoes work well in this recipe. Just make sure they are seasoned properly before using.
  3. Can I add other vegetables to the stuffing? Absolutely! You can add cooked peas, carrots, or any other vegetables of your choice to the potato mixture for added flavor and texture.
  4. Can I make the dough in advance? Yes, you can make the dough in advance and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before rolling and cooking.
  5. Can I freeze the parathas? Yes, you can freeze the parathas. After cooking, let them cool completely, stack them with parchment paper in between each paratha, and store in an airtight container or freezer bag. They can be stored in the freezer for up to 1 month. To reheat, simply thaw and cook on a hot pan.

Serving dishes and utensils

Origin stories

The Aloo Paratha is a beloved classic of North Indian cuisine, and its origins can be traced back to the Punjab region. The paratha, a type of Indian flatbread, has been a staple in Indian households for centuries. It's believed that the innovative Punjabi homemakers decided to give a delicious twist to the plain paratha by stuffing it with a spiced mashed potato filling, thus giving birth to the Aloo Paratha. Over time, this dish started being served as a wholesome breakfast meal, often accompanied by a dollop of butter, a side of yogurt or homemade pickles. Today, the Aloo Paratha is not just limited to Punjabi or North Indian households, but is loved and relished across the length and breadth of India and abroad. It has become a symbol of the rich and diverse culinary tradition of India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.