Aloo Parantha
Breakfast,  Main Courses,  Rice & Breads,  Vegetarian

Aloo Parantha

An aloo parantha is the answer to every question. Breakfast, lunch, or dinner paranthas are a staple of Punjabi cuisine.

They’re potato goodness with a lot of chewy, crispy, buttery goodness. Serve it as is, with butter, or with yogurt, pickle, and fresh veggies. An aloo parantha is a potato lover’s happy place. They’re so simple, yet flavorful and sumptuous. Growing up every road/train trip meant that fresh aloo paranthas were packed for the ride. They travel well and can be eaten at room temperature without losing their yumminess. Not to mention 2 of these suckers and you will be full for the entire ride! We would eat them in the car, or stop at a random tea stand, buy drinks and eat a couple of these and then continue on our way.

The minute you take that turn to being old, you look back on those car/train trips and the overwhelming smell of paranthas and pickles. Granny forcing you to eat more, lest you shrink away, and not getting to eat at every roadside restaurant you passed, and are forced to laugh at just how great life really was. Except the time that my grandmother insisted on packing food for our plane ride to Tokyo. I’m still not over being the stinky family on the plane. Luckily other grandmothers had had similar ideas so at least we weren’t alone. But I can tell you that the Japanese business men were less than impressed.

Paranthas are not the easiest or fastest dish to make, but you can make a huge batch, par cook and freeze. They’re a crowd pleaser and work in any season. I love being able to take a couple aloo paranthas, mooli paranthas, or even paneer paranthas out of the freezer, thaw them out, fry them up and then serve them with plain raita and fresh cucumber and chilies loaded with salt, pepper, and lime.

Aloo Parantha

0 from 0 votes
Course: Breakfast, Main Courses, Rice & Breads, VegetarianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

Ingredients

  • Paranthas:
  • Atta (dough) (recipe available under ingredients)

  • 1/4 cup melted ghee or vegetable oil

  • Melted butter or butter substitute for brushing

  • Filling:
  • 4 large potatoes, boiled

  • 1/2 bunch cilantro, minced

  • 2 Serrano peppers, minced

  • 1 large onion, minced

  • 3 tbsp ginger, minced

  • Chili, powder to taste

  • 2 tbsp cumin seeds, ground

  • 1 tbsp coriander seeds, ground

  • Salt, to taste

  • Black pepper, to taste

Directions

  • Prep:
  • Make atta beforehand and set aside for at least 30 minutes.
  • Coarsely mash potatoes.
  • Add in cilantro, serranos, onion, and ginger. Mix together well.
  • Mix in chili powder, cumin, coriander seeds, salt, and pepper.
  • Fill a small bowl with loose atta.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • Pinch off a slightly smaller than a racquet ball sized piece and roll it into a ball.
  • Place 1 tbsp of ghee/oil in a nonstick skillet over low heat.
  • Rolling:
  • Flatten the ball into a thick disk – with the palm of your hand.
  • Dredge the disk in the loose atta.
  • Using the rolling pin roll the disk into a flat 7-8 inch diameter circle-ish.
  • Place a ball of the potato mixture onto the rolled dough.
  • Fold the dough over to completely cover the potato disk. Sealing the dough completely.
  • Dredge the folded disk in the loose atta.
  • Re-roll to into a 6-7 inch circle-ish.
  • Cooking:
  • Turn up the heat on the skillet to medium-high, until it’s lightly smoking.
  • Place the parantha into the skillet.
  • Cook until it begins to bubble on the bottom, approximately 2-3 minutes, then flip.
  • Continue cooking until lightly browned, approximately 2 minutes.
  • Brush with butter/ghee on both sides and cook each side for approximately 2 minutes or until lightly crispy.
  • Remove from heat, brush with butter/ghee.
  • Serve:
  • Serve hot with butter, raita, and maybe a glass of lassi.

Notes

  • To make these vegan fry with oil instead of ghee. And swap butter for butter substitute.

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