Aloo Paratha

Aloo Paratha

Serves: 6
Prep time: 1 hours
Cook time: 20 mins

Ingredients
- 2 large potatoes, peeled and diced
- 360g (3 cups) of flour
- 1 tsp salt (for dough)
- 1 red onion, finely diced
- thumb-sized piece of ginger, finely grated
- 2 green chillies, finely diced
- small bunch of coriander, finely sliced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp Kashmiri chilli powder
- 1 tsp salt (for filling)
- 2 tbsp ghee

Method
1. To make the dough, add the flour and salt to a bowl. Gradually add room temperature water until the dough becomes a shaggy mess. Turn it onto a floured surface and knead for 5-10 minutes until smooth, soft, and pliable. Place the dough back in the bowl, cover with a tea towel, and let it rest for 30 minutes.
2. For the filling, boil the potatoes in salted water until cooked through. Mash the potatoes using a ricer or hand masher, then add the remaining ingredients (except the ghee) and mix well.
3. Once the dough has rested, divide it into four equal pieces and roll them into tight balls. Roll each ball out into flat discs. Place an amount of potato mixture that is equal to or slightly more than the dough you started with in the centre. Bring the sides of the dough around the potato ball and close tightly.
4. Flip the ball so the seam is on the bottom and roll out until it's about the size of a small plate, trying not to break the dough or let the potato mixture escape.
5. Heat a tawa (or frying pan) over medium-high heat, add a teaspoon of ghee, and cook the flatbread until golden brown on both sides.

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[sp]

At this point i'm convinced Andy is the most versatile multicultural chef in the World 👏

[Sakina-qvkn]

Damn, he pulled out the big guns in the Indian Cuisine 😌

[ashuverma]

As an Indian, I can vouch this comes close to perfection. My 2 cents, first we use whole wheat flour and not refined flour. Second, we pressure cook potatoes with skin on and peel it after, it retains moisture better. Third, we hand mash the potatoes to make it chunky. And last, we use ghee.😊
Love your videos. More power to you.

[priyamiddha]

As an Indian I am so happy you added ginger. For me ginger and mango powder are a must in aloo parantha.
Just an advice.. add carom seeds while preparing dough. It will definitely enhance the flavour

[thunder.gun.cheese]

As a Pakistani Punjabi, I have been eating aloo paratha all my life. You'll find it here in all breakfast points all around the year. It's one of the favorite foods of all Pakistanis. Super glad to see you making it chef.

[TheKaliox]

I lived in Udaipur for a month and since the day I discovered the street vendor in front of Gulab park not a day went by without having those 2 parathas served with a big chunck of butter + dahl and curd.
Of course don't forget the chai!
Without a doubt the best breakfast on earth.
Thanks India

[bhagyashreemandal]

I love when foreigners make something Indian other than butter chicken or chicken tikka ❤

[jamesrobert]

Andy is the guy who can make mouths water with any dish he makes.

[susima]

Wow!!!! Perfect aloo paratha !!! I love the potato crushing machine.. cool

[rajsidhu]

I just made this for my dad and he loved it. Thank you so much as I am an Indian and never cooked it myself before. You are absolutely amazing

[SreemoyTalukdar]

As an Indian, can vouch for the fact that this is as close to perfect as it gets. Awesome, Andy! Respect, man!

[thestmetalhead]

My favourite Indian dish no matter what anyone says.

[nancysokhey]

👌🏼WOW Made it to PERFECTION👍🏼 HATS Off to CHEF ANDY👏🏼👏🏼 Believe Me Guys It’s NOT So Easy As it Looks & NO Where As Easy As The ITALIAN PIZZA 🍕 Where Even A Toddler Can Throw Topping On the Top & Bake. It’s Difficult To Get A PERFECT ROUND STUFFED INDIAN PARATHA 🫓 to FLUFF UP SO WELL & ROLL It So Well Without The Stuffing Coming Out 4rm All Around the Dough. Lots Of Punjabi Indians Even CANNOT COOK A GOOD PERFECT PARATHA, it Needs Practice. CHEF ANDY Is TRUELY An AMAZING INTERNATIONAL MULTI CUSINE CHEF & A Perfectionist Who Cooks With So Much EASE, TAKING Care Of Every TINY DETAIL & As Close to The ORIGINAL RECIPE & INGREDIANTS As Possible.👌🏼👏🏼👏🏼

[mstomar]

Hii I’m 65 and I’m eating this since my childhood but you have revised my interest for aaloo paratha next morning I’m going to eat this for sure ❤❤❤

[manand]

Great work buddy, being an Indian myself and that too a Punjabi who was fed parantha almost every day that it runs through the veins, your technique and the ingredients are spot on! #authentic

[shivanibawsay]

As an Indian, I feel you did it perfectly 😋❤️

[s.s.]

Hi, Andy. Don't know if you are ever going to read it but Aloo Paratha is life for me. In fact, I live on stuffed parathas. Not just potato, but other veggies too.

A couple helpful tips that makes your paratha extra special.

1) Do not use maida or refine flour for dough as it tends to get hard when baked or cooked on skillet and also it doesn't absorbs the flavour as much. Instead, use whole wheat flour if possible with bran.

2) Flavour your dough. Don't make plain dough. Add salt, carrom seeds, oregano, chilli flakes or dried fenugreek leaves if possible. You can add all or only one or two depending upon availability and preferences.

3) Also make you dough as loose as possible. A tight dough would not hold the filling inside and when rolled it will come out from sides and the centre fill be just dough.

4) The best potatoes for stuffing are the ones that crumble easily and do not form starchy strings when mashed. If your aloo paste or any stuffing is dry qnd crumbly it's good and if it is wet and sticky, well that is extra work.

5) Try not to overspice your stuffing. I understand it can be personal choice but with that much spice it is spiced paratha and not aloo Paratha. The potatoes have mellow, sweet and earthy flavour that gets lost in so many spices. Never use raw garam masala or coriander powder for stuffing. It will completely overtake any delicate flavors and can also taste raw-ish.

6) When cooking paratha do not let the outer layer cooked till it hardens, instead, the moment you see light brown spots and the feel is still soft, apply oil. Or more preferably butter. Butter works so much better than oil for Parathas.

7) When cooking the paratha poke it with your spatula. Let there be many holes and tears in your paratha like how you do with your pie dough. It will aborb and release flavours and the heat will penetrate easily cooking the stuffing and dough thoroughly.

Try these tips and you will have a mouth watering Aloo Paratha.

Cheers😊

[papanurgle]

Where has this delightful dish been all my life? Making this every week.

[drishtimeena]

This is one of my favourite and comfort food. And im so proud of my culture right now that you made Indian dish. I hope you, your partner and Mitch enjoyed this food from India.

[MBNeenu]

Thats the best paratha I've ever seen perfectly soft crunchy smooth I've tried this❤❤
as an south indian i loved this recipe ❤❤