How to make aloo paratha at home
What's the story
Aloo paratha is a popular Indian breakfast that combines the goodness of whole wheat with a spicy potato filling. This dish is a staple in many Indian households, owing to its simplicity and deliciousness. Making aloo paratha at home can be economical and rewarding, as you get to control the ingredients and flavors. Here are some tips to help you make authentic aloo paratha at home.
Tip 1
Choosing the right potatoes
Selecting the right type of potatoes is key to making a good aloo filling. Go for starchy potatoes like russet or Yukon gold as they mash well and give a smooth texture. Boil them until they're fully cooked but not mushy. Once cooled, peel and mash them well before mixing with spices.
Tip 2
Spicing up your filling
The secret to a flavorful aloo paratha lies in the spices. Use cumin seeds, coriander powder, garam masala, and green chilies for heat. Fresh coriander leaves add an aromatic touch. Adjust these spices according to your taste preference for mild or spicy flavors.
Tip 3
Perfecting the dough
For the dough, use whole wheat flour and salt to taste. Gradually add water while kneading to get a soft but not sticky dough. Let it rest for about 20 minutes under a damp cloth to allow gluten development, which makes rolling easier.
Tip 4
Rolling techniques for even thickness
When rolling out the parathas, ensure an even thickness all over so that they cook uniformly on the tava or griddle. Use dry flour while rolling out each ball of dough into flat discs with an approximately six-inch diameter. Do not apply too much pressure while rolling as this may break the edges.
Tip 5
Cooking tips for crispy texture
Heat a tava or griddle over medium flame before placing the rolled-out paratha on it. Cook each side until golden brown spots appear, applying ghee or oil around edges, if desired, for added crispiness. Flip once during cooking process, ensuring both sides are evenly cooked without burning.