Name: Aloo Paratha with Green Chutney Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; ½ teaspoon salt; ¾ cup water (adjust as needed); 1 teaspoon oil or ghee; 3 large potatoes (boiled and mashed); 2 tablespoon oil; 1 teaspoon mustard seeds; 1 teaspoon fennel seeds; 2 green chilis; 1 small piece of ginger; 4-5 garlic cloves; 1 teaspoon salt; 1 teaspoon turmeric powder; 2 tablespoons fresh coriander leaves (chopped); 1 cup fresh curry leaves; 1 cup fresh coriander leaves; 1 small piece ginger; 2-3 garlic cloves; 1 green chili; ½ teaspoon salt; 1-2 dates (seedless); 1/2 cup roasted groundnuts; 2 tablespoons water (adjust as needed); 2 teaspoon oil(for seasoning); 1 teaspoon mustard seeds; 1 teaspoon cumin seeds

Introduction

Aloo Paratha with green chutney is a beloved North Indian dish that combines the rich flavors of spiced mashed potatoes stuffed inside crispy, golden wheat bread. This hearty and flavorful dish is a staple breakfast in many Indian households and is often paired with yogurt, pickles, or butter for an indulgent meal.

What makes Aloo Paratha special is its versatility—it can be enjoyed at any time of the day and customized with different flavors and spices. The addition of green chutney, made from fresh herbs like coriander and mint, enhances the taste with a refreshing kick.

In this article, we will guide you through the step-by-step process of making Aloo Paratha, provide tips for perfection, discuss its origins, and explore its health benefits and variations. Let’s start!

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Ingredients

For the Dough:

2 cups whole wheat flour
½ teaspoon salt
¾ cup water (adjust as needed)
1 teaspoon oil or ghee

For the Potato Stuffing:

3 large potatoes (boiled and mashed)
2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
2 green chilis
1 small piece of ginger
4-5 garlic cloves
1 teaspoon salt
1 teaspoon turmeric powder
2 tablespoons fresh coriander leaves (chopped)

For the Green Chutney:

1 cup fresh curry leaves
1 cup fresh coriander leaves
1 small piece ginger
2-3 garlic cloves
1 green chili
½ teaspoon salt
1-2 dates (seedless)
1/2 cup roasted groundnuts
2 tablespoons water (adjust as needed)
2 teaspoon oil(for seasoning)
1 teaspoon mustard seeds
1 teaspoon cumin seeds

Step-by-Step Recipe

Step 1: Prepare the Green Chutney

Blend curry leaves, coriander leaves, ginger, green chili, dates, salt, garlic, groundnuts and water to a smooth paste.
In a seasoning pan heat some oil.
Add mustard seeds, cumin seeds and curry leaves.
Add this hot seasoning to the chutney.
Adjust seasoning as needed.

Step 2: Prepare the Dough

In a large mixing bowl, combine whole wheat flour and salt.
Gradually add water while kneading to form a smooth and soft dough.
Add a teaspoon of oil or ghee and knead for another 2-3 minutes.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Step 3: Make the Potato Stuffing

Peel and mash the boiled potatoes in a bowl.
Grind green chili, ginger and garlic to a rough paste.
In a pan heat some oil.
Add mustard seeds, fennel seeds, and green chilli-ginger-garlic paste.
Add salt, turmeric powder and mashed potatoes.
Mix well until all the spices are evenly distributed.
Add some freshly chopped green coriander leaves.

Step 4: Roll and Stuff the Paratha

Divide the dough into equal portions and roll them into small balls.
Roll out one dough ball into a small circle (about 4 inches in diameter).
Place a generous portion of the potato stuffing in the center.
Seal the edges by bringing the sides together, forming a ball.
Gently roll it out again into a larger circle (about 6-7 inches in diameter).

Step 5: Cook the Aloo Paratha

Heat a tawa (griddle) over medium heat.
Place the rolled-out paratha on the tawa and cook for 30-40 seconds until bubbles form.
Flip it over and apply ghee or butter on top.
Flip again and apply ghee on the other side. Cook until golden brown spots appear.
Repeat the process for the remaining dough and stuffing.

Step 6: Serve and Enjoy!

Serve hot Aloo Parathas with green chutney and butter.
Enjoy your homemade, restaurant-style Aloo Paratha!

Tips for Perfection

Perfect Dough: Ensure the dough is soft and pliable; a hard dough will result in tough parathas.
Even Rolling: Roll the paratha evenly to prevent the stuffing from bursting out.
Right Cooking Temperature: Maintain medium heat while cooking to get perfectly golden and crispy parathas.
Generous Butter/Ghee: Applying butter or ghee enhances the flavor and gives a rich texture.

Serving Suggestions

Aloo Paratha pairs well with:

Green chutney – Adds a fresh, tangy taste.
Yogurt (Dahi) – Balances the spice with a creamy texture.
Pickles (Achar) – Enhances the flavors with a spicy, tangy kick.
White butter (Makhan) – A traditional topping in Punjabi households.

Common Mistakes to Avoid

Overstuffing: Too much filling can cause the paratha to break while rolling.
Not Mashing Potatoes Properly: Lumpy potatoes can make rolling difficult.
Dry Dough: Ensure the dough is soft to avoid cracking.
High Heat Cooking: Cooking on high heat can burn the paratha while leaving the inside raw.

History and Origin

Aloo Paratha originates from the Punjab region of India and Pakistan. It was traditionally prepared in rural households as a filling and nutritious meal. Over time, it became popular across India and is now a staple in many Indian restaurants worldwide. The combination of spiced potatoes and crispy bread makes it a favorite comfort food.

Health Benefits

Good Source of Carbohydrates: Potatoes provide energy.
Rich in Fiber: Whole wheat flour aids digestion.
Vitamin Boost: Coriander and mint in green chutney add essential vitamins.
Protein-Rich: Pairing with yogurt increases protein intake.

Variations

Cheese Aloo Paratha: Add grated cheese to the potato stuffing.
Methi Aloo Paratha: Mix fenugreek (methi) leaves into the dough.
Paneer Aloo Paratha: Combine mashed paneer with potatoes for extra protein.
Spicy Aloo Paratha: Increase green chilies for a fiery kick.

Regional Cuisines

Punjabi Aloo Paratha: Rich in butter, served with lassi.
Maharashtrian Aloo Paratha: Uses additional spices like goda masala.
South Indian Style Aloo Paratha: Served with coconut chutney instead of green chutney.