Recipies

Aloo Paratha (आलु पराठा)

About Aloo Paratha (आलु पराठा)

Aloo Paratha is a beloved and ubiquitous flatbread in Nepal, commonly enjoyed as a breakfast staple, a quick snack, or even a light meal. It's a savory, comforting dish consisting of a whole wheat dough stuffed with a spiced potato mixture. Its popularity stems from its accessibility, affordability, and the ease of preparation, making it a favorite across various regions of Nepal.

Picture of Aloo Paratha

History

While the exact origins of Aloo Paratha are debated, it's widely believed to have originated in the Punjab region of India. However, the dish has become deeply ingrained in Nepali cuisine and culture, with variations and adaptations found throughout the country. The introduction of Aloo Paratha to Nepal likely occurred through the migration and interaction of people between the two regions, and it quickly gained popularity due to the readily available ingredients - potatoes, wheat flour, and spices - all fundamental components of Nepali cooking. Over time, Nepali families have developed their unique ways of preparing Aloo Paratha, with regional differences reflecting local tastes and preferences. It has become a staple, representing both a connection to the broader South Asian culinary tradition and a unique Nepali identity.

Fact 1

Aloo Paratha is a vegetarian dish, making it popular among various dietary groups in Nepal.

How to prepare?

Whole Wheat Flour - 2 cupsPotatoes - 2-3 medium sized, boiled and mashedOnion - 1 small, finely choppedGreen Chilies - 1-2, finely chopped (adjust to taste)Ginger - 1/2 inch, gratedCumin Seeds - 1/2 teaspoonTurmeric Powder - 1/4 teaspoonRed Chili Powder - 1/4 teaspoon (adjust to taste)Garam Masala - 1/4 teaspoonCoriander Leaves - 2 tablespoons, choppedSalt - to tasteOil or Ghee - for cookingWater - as required for dough

Learn step by step to prepare Aloo Paratha

  • 1
    Prepare the dough: In a large bowl, combine the whole wheat flour and salt. Add water gradually, kneading to form a smooth and pliable dough. Cover and let it rest for at least 20-30 minutes.
  • 2
    Prepare the potato stuffing: In another bowl, combine the mashed potatoes, chopped onions, green chilies, grated ginger, cumin seeds, turmeric powder, red chili powder, garam masala, chopped coriander leaves, and salt. Mix everything well and set aside.
  • 3
    Divide the dough: Divide the rested dough into equal-sized balls.
  • 4
    Stuff the paratha: Take one dough ball, flatten it with your fingers to make a small disc. Place a portion of the potato stuffing in the center of the disc. Gather the edges of the dough to enclose the filling, and gently press it flat again.
  • 5
    Roll out the paratha: On a lightly floured surface, use a rolling pin to gently roll out the stuffed dough into a flat circle of about 5-6 inches in diameter. Be careful not to tear the edges. You can add some more flour during the rolling process.
  • 6
    Cook the paratha: Heat a flat griddle or pan over medium heat. Place the rolled paratha on the hot griddle. Cook for about 2-3 minutes until golden brown spots appear on the bottom side. Flip and cook the other side for another 2-3 minutes. Cook both sides evenly.
  • 7
    Cook with Oil/Ghee: Add some oil or ghee to the griddle. Apply the oil or ghee over the paratha edges. Cook both sides until golden brown and crispy.
  • 8
    Serve: Serve the Aloo Paratha hot with yogurt, pickle, or a dollop of butter/ghee, as desired.
quiz