Aloo Paratha is a well-liked aloo stuffed Paratha recipe from Punjab and is a favorite breakfast, lunch as well as dinner dish around North India and in Pakistan as well. Any time of the day, these mashed potatoes stuffed parathas taste good. With its delicate flavors and appeal, it has worldwide appeal and now is a popular dish all over India. If you go to North India, you would come across this one on the menu of almost all restaurants.
Wheat bread is packed with delicious potato filling and toasted perfectly in Tawa or griddle. The potato filling is prepared in several methods and definitely makes the difference to the flavor of the Paratha. Mostly, the Parathas are prepared with lots of ghee. The best part is that you don't need anything to go with it, a couple of parathas along with raita or yogurt is just amazing.
When making aloo paratha, they should be cooked properly on all of the sides. Undercooked paratha doesn’t taste good. The griddle or tawa ought to be hot sufficient prior putting the paratha dough. And make sure to control the temperature in between high and medium while cooking paratha so they get cooked properly and don't get burnt. Cook on both sides until nice golden spots show up on both sides. The effective use of ghee or clarified butter boosts the taste of aloo paratha.
The method of making aloo paratha
It is usually divided into two main steps. The first is preparing the dough, and yet another is getting ready the stuffing.
The preparation of dough is the same way as we prepare any paratha or chapati or roti. But be sure that after making the dough, let it rest aside covered for 10 -- 15 minutes
For stuffing mash the potatoes and add some chili powder and salt and to build on the flavors, adding more spices like Amchoor, turmeric powder, even garam masala.