Ingredients
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Boiled potatoes
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2 tbsp finely chopped onions
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2 finely chopped green chillies
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1 small piece of ginger, shredded
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Sabut Dhania (coriander seeds), crushed in a mixie and roasted
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Pomegranate seeds powder (Anardana)
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Ajwain (carom seeds) - optional
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Salt to taste
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Fresh coriander leaves
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Wheat atta dough, kept ready (you can use half wheat and half plain flour if preferred)
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Butter, raita, pickle, and sliced onions for serving
About
Let’s talk about the king of Indian breakfasts: Aloo Paratha. I have met people who relish this in the morning and easily skip lunch because it is just that satisfying. This is my authentic Punjabi Dhaba style Aloo Paratha, packed with the perfect earthy crunch of roasted coriander and tangy pomegranate seeds. If you always struggle with your parathas tearing while rolling, I am sharing my exact tricks to keep the stuffing perfectly locked inside.
Nutrition
* Health Benefits: Whole wheat provides an excellent source of dietary fiber and complex carbohydrates for sustained energy. Potatoes offer potassium, while ginger and ajwain are fantastic traditional aids for gut health and digestion.
* Estimated Nutritional Values (per 1 stuffed paratha, excluding extra butter/sides):
* Calories: 220 kcal
* Carbohydrates: 38g
* Protein: 5g
* Fat: 4g
* Fiber: 4g
Steps
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1
Done
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Boil the potatoes (I do this in a pressure cooker for up to 3 whistles) and mash them in a mixing bowl. Make sure the potatoes are completely dry; if there is any moisture in them, the paratha will tear apart at the time of rolling. |
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2
Done
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Add the finely chopped onions, green chillies, and shredded ginger to the mashed potatoes. |
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3
Done
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3. Mix in the crushed and roasted coriander seeds, pomegranate seeds powder, ajwain (if using), and salt according to your taste. |
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4
Done
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Add the fresh coriander leaves and mix everything thoroughly to form a uniform stuffing. |
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5
Done
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Heat up a tawa or pan on the side. |
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6
Done
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Take a portion of your prepared atta dough and roll it out with a gentle hand, trying to keep the borders thinner than the center. |
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7
Done
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Place a generous amount of the potato filling in the center, close the dough around it, and seal the edges. |
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8
Done
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8. Roll the stuffed paratha again. Be very gentle and do not put too much pressure, otherwise, the paratha will tear apart. |
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9
Done
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Place it on the hot tawa and roast it evenly on both sides until golden brown spots appear. |
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10
Done
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Your paratha is ready! Serve it hot with curd or raita, pickle, and onions, topped with a good dollop of butter. |
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11
Done
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Zero-Waste & Substitutes * Zero-Waste: Don't toss those potato peels! Wash them thoroughly, toss them with a little oil, salt, and paprika, and pop them in the air fryer for a crispy, fiber-rich evening snack. * Substitutes: If you do not have pomegranate seeds powder (anardana) on hand, you can easily swap it for some amchur (dry mango powder) or a quick squeeze of lemon juice to get that essential tanginess. |
