PREPARATION

Step 1

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.

Step 2

2. Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.

Step 3

3. Transfer potatoes to a bowl and allow to cool, about 15 minutes.

Step 4

4. Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.

Step 5

5. Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.

Step 6

6. Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.

Step 7

7. Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

Can we use sweet potatoes instead of regular potatoes?

1. Yes, you can use sweet potatoes and follow the same recipe to make stuffed sweet potato paratha. You just have to substitute sweet potatoes with normal potatoes. They will have a slightly sweet taste to them because of the use of sweet potatoes, but they taste delicious.

Variations

1. Aloo Cheese Paratha – Make it cheesy by adding some grated cheese and red pepper flakes t the filling.
2. Skip adding spices in this variation. You can even replace cilantro with Italian herbs for a change in taste.
3. Aloo Matar Paratha – Add some boiled green peas along with potatoes to make aloo matar paratha. Check out how to preserve peas so that you can use them in any season.
4. Aloo Paneer Paratha – Paneer and aloo is a killer combo. Add some grated paneer to your aloo filling to make aloo paneer paratha.
5. Aloo Methi Paratha – Add freshly chopped methi (fenugreek) leaves to the potato mixture. Chopped spinach, kale, or bathua will also work great.
6. Aloo Dry Fruits Paratha – In this version, you have to add coarsely pounded dry fruits and nuts such as almonds, cashew, and pistachios in the aloo filling. You can even add some raisins for a light sweet taste in every bite.

How to make aloo paratha without breaking it?

1. A lot of people complain that their paratha breaks while rolling. I am sharing a few tips which will make sure your paratha stays intact and the filling reaches even the sides of the paratha.
2. The potatoes should be cooled before stuffing. Warm potatoes become sticky and the paratha tear while rolling. The consistency and amount of the dough and filling should be the same. Do not overstuff the paratha. Roll aloo paratha with light hands and go from one side to the other while rolling.

Serving Suggestions And Storage

1. I will suggest you make them fresh and serve right out of the griddle/tawa. You can instead make the dough and aloo filling and store it in an air-tight container in the fridge.
2. If you are prepping ahead of time, then cook the parathas halfway, cool them down, cover them with foil paper, and store them in the fridge for about 2 to 3 days. When ready to serve, cook them on the griddle with ghee or oil ghee.
3. These aloo paratha are freezer friendly too. To freeze them, cook the paratha on each side for a few seconds without using oil or ghee until it changes color slightly. Remove the half-cooked paratha to a plate.