Potato Paratha Recipe is a simple Indian breakfast which is the meal by itself. It is also a perfect lunch box recipe you can make for your children. Parathas are flatbreads that consist of spicy aloo (potato) mixture which will completely satisfy our tummy. In this recipe, I have added a very limited number of spices so that it will purely suit our kids for their lunch box. But you can add the spices according to your tastebuds.
I have used only chilli and turmeric powders as the spices so that we will get a nice taste of the wheat flour paratha and aloo mixtures. This recipe can be done very easily as it has no chopping work to be done previously. All you have to do is boil the potatoes, prepare the aloo mixture, knead and roll the dough, stuff the aloo mixture and fry it with a generous amount of ghee. Your Potato Paratha is ready.
- Preparation time : 15 mins
- Dough Resting time : 10 mins
- Cooking time : 15 mins
- Total : 40 mins
- Servings : 3 Persons
- Course : Main Dish
- Cuisine : Indian
Ingredients for making Potato Paratha
- 3 big Potatoes (Aloo)
- 2 cups Wheat flour
- 1 tbsp chilli powder
- 1/2 tbsp turmeric powder
- Ghee for frying parathas
- Coriander leaves chopped
- Salt to taste
Steps for making Potato Paratha
- First, wash the potatoes thoroughly and place them in the pressure cooker. Then pressure the potatoes up to 5 or 6 whistles or you can pressure as per the size of the potatoes.
- While the potatoes are being boiled, knead the wheat flour dough. You can add one tablespoon of ghee while kneading. Also, add salt as per your taste. Gradually pour water and knead the dough until it comes to a soft texture. The more you knead, the softer you get.
- Let the dough rest for 10 mins. After resting, make small roti balls from the kneaded dough and keep it aside. Meanwhile, open the pressure cooker once the pressure is released. Peel the potatoes skin and transfer it to the bowl.
- Then mash the potatoes with the masher or fork and add the spices one by one. You can adjust the spices according to your taste. Even you can add garam masala, finely chopped onions, cumin powders.
- Mix all the ingredients and check for the salt. You can add salt if needed at this stage. Once you mix the ingredients, the mixture will look like this.
- Next, take the dough ball, dust it with wheat flour for smooth paratha. Then roll it over the countertop or if you are using a roti roller, that is even fine for rolling the paratha. Do not roll it very thin since we have to place aloo mixture in the middle of the paratha.
- Then take one tablespoon of aloo mixture and place it over the paratha. Let the aloo mixture kept in the middle of the paratha so that it will be easy for us to seal the paratha.
- Once you place the aloo mixture in the middle of the paratha, close it gently and seal the dough Pinch the excess dough left after sealing the dough so that the mixture will not come out while rolling again.
- Then gently roll the dough again to thin roti or as per your desired thinness. You can dust some wheat flour if needed.
- Then heat the tawa, grease with a generous amount of ghee, place the rolled roti onto the tawa for frying. Sprinkle with ghee in the edges so that the edges will be crispy.
- Once the bottom of the paratha is fried well, flip the paratha to the other side and grease it with ghee. Wait for 2 mins until the paratha turns to a nice golden brown.
- Once both the sides turn to a nice golden brown, transfer to a plate and serve hot potato paratha with your desired side dishes.
- While kneading dough, do not add more water as the dough becomes more sticky.
- When the dough is kept for resting, you can grease the dough with oil or ghee to remain soft and smooth.
- It should be so soft when you press it with your finger and it should be pressed. In the above-given picture, my fingerprints are seen that are pressed while kneading.
- Adding ghee adds extra flavour to the potato paratha, so do not skip greasing the tawa before placing the paratha onto the tawa.
If you are willing to read my other breakfast recipes, click Here