Aloo Pyaaz Paratha Recipe | Flatbread stuffed with Potato and Onions | How to make Aloo Paratha – Dhaba style | Aloo Onion Paratha Recipe with step by step photos and Video Recipe:
potato and onion stuffed paratha is a recipe commonly made in punjab and uttar pradesh. this delicious punjabi aloo pyaz paratha recipe is one of the most loved breakfasts at my place.
About Aloo Pyaaz Paratha Recipe
Aloo Pyaj Paratha Recipe | Pyaaj Aloo Paratha Recipe | How to make Aloo Pyaj Paratha | aloo paratha recipe | Aloo Onion Paratha Recipe with step by step photos and Video Recipe:
It is the heart of every dhaba in the country. You may also call it flatbread stuffed with a potato filling. It is made in all North Indian homes. I don’t think that Indian cuisine would be complete without the Aloo Pyaaz Paratha on the menu card.
Dhaba style aloo pyaaj parathas are a breakfast staple and are usually served with butter on top and with fresh yogurt, mango pickle or lemon pickle, coriander chutney.
Indian flatbread comes in a wide variety namely roti, naan, parantha, pooris, and many more. If you are looking for more Potato Recipes for Lunch or Dinner then I would like to share my other Aloo recipe with this post of Aloo Pyaaz Paratha Recipe | Flatbread stuffed with Potato and Onions | How to make Aloo Paratha Recipe | Aloo Pyaj Paratha Recipe | Aloo Onion Paratha Recipe.
It includes recipes like Gobhi Paratha, Aloo masala, Bhandara style aloo sabzi, Aloo Matar Sabzi, Broad Beans Aloo Sabzi, Jeera Aloo, Aloo Sandwich, and Aloo Kulcha, etc. In addition, I request you to check my other related recipes collection likewise,
- Paratha Recipe Collection
- Sabzi Recipe Collection
- Breakfast Recipe Collection
- Chutney Recipe Collection
Watch Video Recipe
Recipe Card
Aloo Pyaaz Paratha Recipe – Dhaba style | Flatbread stuffed with Potato and Onions | How to make Aloo Pyaaj Paratha
Ingredients
For the whole wheat dough :
- Wheat Flour – 3 cup
- Salt – 1 tsp (As per taste)
- Water – As required for kneading dough
- Oil – ½ Cup (as required for roasting parathas)
For Potato Stuffing or Aloo Stuffing :
- Boiled Potatoes – 4
- Green Chilies – 2 (finely chopped)
- Onion – 1 (finely chopped)
- Piece of Ginger – 1 inch (grated)
- Fresh Coriander Leaves – 1 tbsp (finely chopped)
- Freshly Roasted and Ground Cumin – 1 tsp
- Asafoetida (hing) – A pinch
- Red Chili Powder – ½ tsp
- Coriander Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Raw Mango Powder (amchur) – ½ tsp
- Salt – ½ tsp (as per taste)
Instructions
Directions for kneading dough
- take the wheat flour in a large bowl and add salt.
- now add water gradually and bring the mixture together.
- knead into a smooth soft dough.
- keep kneading this for about 5 minutes.
- cover and keep the dough aside for 20-30 minutes.
Direction for aloo stuffing :
- first boil the aloo or potato in a pressure cooker or microwave or steamer or electric cooker.
- now peel and then mash the potatoes with a potato masher.
- the potatoes should be mashed very well. there should be no lumps or small pieces in it.
- take a bowl and add mashed potatoes, green chilies, finely chopped onion, grated ginger, finely chopped fresh coriander leaves, freshly roasted and ground cumin, dry coriander powder, red chili powder, garam masala powder, raw mango powder (amchur) and salt.
- mix all ingredients with the mashed potatoes very well.
- check the taste and add more salt or red chili powder or dry mango powder as per your taste.
- Now divide this stuffing in equal 9-10 parts.
Directions for making aloo pyaaz paratha | aloo pyaaj paratha
- pinch a small balls from the dough. flatten them and dust with whole wheat flour.
- roll it in a circle of about 5 to 5.5 inches in diameter.
- place a ball of the potato stuffing onto the flattened surface and press them with fingers.
- take the edge and start pleating as well as bringing the pleats in the center. join the pleats together.
- the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
- in case you do see the filling, then just take a small piece of dough and cover the gap. roll to smoothen out the small piece of dough.
- sprinkle flour on the surface so that the dough doesn’t stick to your rolling pin or the rolling surface.
- roll this aloo pyaaz paratha to about the same size as that of a chapati or roti.
- place the stuffed aloo pyaaz paratha on a hot tava or griddle.
- when one side has partially cooked, flip the paratha.
- now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
- flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo pyaaz paratha.
- spread some oil or clarified butter on this side too. a well made and well roasted paratha will puff up.
- press it down with a spatula.
- flip again once or twice till both the sides of aloo pyaaz paratha are cooked properly.
- you should see crisp brown spots on the paratha.
- make all aloo pyaaz parathas this way and stack them up in a roti basket or casserole.
- now your delicious and yummy aloo pyaaz parathas are ready to be served.
- you can serve this aloo pyaaz parathas with some extra butter, mango pickle or lemon pickle, some yogurt, coriander chutney.
Step by Step Recipe
Directions for kneading dough for aloo pyaaz paratha recipe | aloo pyaaj paratha recipe:
1. take the wheat flour in a large bowl and add salt.
2. now add water gradually and bring the mixture together.
3. knead into a smooth soft dough.
4. keep kneading this for about 5 minutes.
5. cover and keep the dough aside for 20-30 minutes.
Direction for aloo stuffing | potato stuffing :
1. first boil the aloo or potato in a pressure cooker or microwave or steamer or electric cooker.
2. now peel and then mash the potatoes with a potato masher.
3. the potatoes should be mashed very well. there should be no lumps or small pieces in it.
4. take a bowl and add mashed potatoes, green chilies, finely chopped onion, grated ginger, finely chopped fresh coriander leaves, freshly roasted and ground cumin, hing, dry coriander powder, red chili powder, garam masala powder, raw mango powder (amchur) and salt.
5. mix all ingredients with the mashed potatoes very well.
6. check the taste and add more salt or red chili powder or dry mango powder as per your taste.
7. Now divide this stuffing in equal 9-10 parts.
Directions for making aloo pyaaz paratha recipe | aloo pyaj paratha recipe:
1. pinch a small balls from the dough. flatten them and dust with whole wheat flour.
2. roll it in a circle of about 5 to 5.5 inches in diameter.
3. place a ball of the potato stuffing onto the flattened surface and press them with fingers.
4. take the edge and start pleating as well as bringing the pleats in the center. join the pleats together.
5. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
6. in case you do see the filling, then just take a small piece of dough and cover the gap. roll to smoothen out the small piece of dough.
7. sprinkle flour on the surface so that the dough doesn’t stick to your rolling pin or the rolling surface.
8. roll this aloo pyaaz paratha to about the same size as that of a chapati or roti.
9. place the stuffed aloo pyaaz paratha on a hot tava or griddle.
10. when one side has partly cooked, flip the paratha.
11. now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
12. flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo pyaaz paratha.
13. spread some oil or clarified butter on this side too. a well made and well roasted paratha will puff up.
14. press it down with a spatula.
15. flip again once or twice till both the sides of aloo pyaaz paratha are cooked properly.
16. you should see crisp brown spots on the paratha.
17. make all aloo pyaaz parathas this way and stack them up in a roti basket or casserole.
18. now your delicious and yummy aloo pyaaz parathas are ready to be served.
19. you can serve this aloo onion paratha or aloo pyaaj paratha with some extra butter, mango pickle or lemon pickle, some yogurt, coriander chutney.
Good 👍
Thannks