Potato bread (Aloo paratha or Alu paratha in indian languages), is one popular Indian Bread recipe.

Potato Stuffing and Aloo Paratha

Aloo Paratha can be part of breakfast, lunch or dinner or as a snack. It is easy to prepare.

You can prepare the stuffing as well as the dough in advance. You can keep it in the fridge for 2-3 days. You need only a few minutes to make parathas as and when you want.

Serve Aloo Parathas with pickle, curry, or just with plain yogurt. It can be a one dish meal too. You can take it for lunch to office or school or on a picnic.

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How to make Potato Bread - Aloo Paratha

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Ingredients For Stuffing Aloo Paratha

Potatoes - 2 large

Coriander(cilantro) leaves - 1 tbsp

Salt - 1/2 tsp

Green chilli paste - 1.2 tsp

Garlic paste(optional) - 1/4 tsp

Ginger paste - 1/2 tsp

Prepare Stuffing

Boil potatoes. Mash them finely. (I use a grater to grate them and then it is easier to mash).

Chop coriander leaves finely.

Add green chilli paste, ginger paste, garlic paste, salt, coriander leaves to mashed potatoes. Mix well.

Make lime sized balls.

Ingredients For Dough

Whole wheat flour - 2 cups

Salt - 1/2 tsp

oil- 1 tbsp

water - for forming the dough

Oil for cooking

Prepare dough

Mix whole wheat flour, salt, oil.

Add water little by little to form a dough ball.

Knead well. Keep aside for 20 min.

Knead and divide in big lime sized balls.

Make Aloo Parathas.

1. Take one dough ball. Dip it in dry flour.
2. Sprinkle a little flour on the board and put the dough ball on it.
3. Using a rolling pin, roll a small round.
4. Place potato stuffing on that round. Close and form a ball again.
5. Roll lightly the paratha in to a thick circle. Sprinkle a little dry flour when necessary so that it doesn't stick to the board.
6. Heat a girdle and place the paratha on the hot girdle.
7. Add a little oil and cook it on both the sides till it has golden brown spots.

Serve hot with any curry, pickle , tomato ketchup or a cup of Curds(plain yogurt).

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