Potato Bread -
Aloo Paratha
Indian potato
stuffed Bread
Potato bread (Aloo
paratha or Alu paratha in indian
languages), is one popular Indian Bread recipe.
Aloo
Paratha can be part of breakfast, lunch or dinner or
even a heavy 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.

Potato Stuffing
Aloo Paratha
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How to make Potato Bread
(Aloo Paratha)
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Ingredients For Stuffing
- Potatoes – 2 large
- Coriander(cilantro) leaves – 1 tbsp
- Salt – ½ tsp
- Green chilli paste – ½ tsp
- Garlic paste(optional) – ¼ tsp
- Ginger paste – ½ tsp
Prepare Stuffing
- Boil potatoes. Mash them finely. (I grate
them).
- 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.
- Take one dough ball. Dip it in dry flour.
- Sprinkle a little flour on the board and put
the dough ball on it.
- Using a rolling pin, roll a small round.
- Place potato stuffing on that round. Close and
form a ball again.
- 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.
- Heat a girdle and place the paratha on the hot
girdle.
- 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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