Aloo Paratha is a flatbread that is basically originated from the Indian Subcontinent. They are supposed to be the most preferred and joyful morning meal and cuisine at most north Indian and Punjabi homes, restaurants and small restaurants across the country. The flatbread can also be served at lunch or dinner.
The stuffing of the delicious potato or aloo paratha, which is primarily (ingredient) boiled potatoes, can be a deal maker or deal breaker for all food lovers. Many different spices can be added to the paratha stuffing – suiting food palates of many people. That is one of the best part about aloo parathas as people love to enjoy them in India and abroad.
There are basically 3 steps in this recipe to make a perfect traditional aloo paratha flatbread.
1. Preparing The Aloo Stuffing
2. Preparing The Dough
3. Preparing The Paratha
Aloo Paratha Recipe Ingredients
|Cookware Needed For This Recipe|
|Ingredients For The Aloo Paratha Stuffing|
|Ingredients For The Aloo Paratha Dough|
Traditional Aloo Paratha Recipe (History & Origins)
The Punjabi community in India and Pakistan (and also worldwide) are well-known for their big-heartedness and love for dishes and food. These Punjabi people can adjust to everything in their life, but not forgetting the flavors of their traditions, cuisines, foods and condiments around them.
And when it comes to dishes like aloo parathas, Punjabi people prefer everything about it to be 100% perfect. Yes you heard it right, that is how far people of India and Pakistan can go for the love of their dearest cuisines and foods.
Aloo Parathas are made with unleavened flour, and pan fried. These flatbreads differ from area to area highlighting the varieties of Indian diet culture & food habits.
It’s an excellent stomach filling breakfast dish and cuisine prepared with lots of oil or ghee. This dish is popularly prepared eaten in the northern regions of India especially in whole of Punjab and its also eaten in Pakistan.
Potato which is the main thing of Aloo Paratha, were first found outside of the Andes area about 400 years ago, and from there it turned out to be a fundamental ingredient of a lot of the world’s cuisines and food.
Aloo or potato is in the list of World’s largest food crops, probably it’s rank 4th, right after maize, wheat, & rice. There are lots of methods to prepare delicious potato dishes: skin-on or peeled, with spices or without, baked or boiled, with steamed or roasted.
Potato dishes are usually offered hot but they can also be served in cold items as well (such dahi bhalle etc), however, many cuisines are initially cooked, and then offered cold, especially potato salad & potato chips. Some other famous delectable dishes of potato are bread roll, samosa, & many more..
This recipe or ingredients of Aloo Paratha is usually made from Buckwheat flour & rock salt, which is a vital during the fast instead of making it with wheat flour and normal salt.
So you can make the Aloo Paratha recipe during the fasting period as well apart from normal routine days for lunch or a heavy brunch.
The hot and delicious looking Aloo Paratha with butter melting on the top of it can be best served with plain yogurt or with tangy pickle of your mood or choice. You can also accompany Aloo Paratha with green chutney (source) or may be with a dry side dish of your choice.