Aloo Paratha Receipe By Sanjeev Kapoor

Aloo Paratha Recipe by Sanjeev Kapoor

Sanjeev Kapoor's Aloo Paratha is a traditional North Indian dish known for its delicious taste and heartwarming appeal. This recipe not only promises to deliver an authentic flavor but also provides a comforting experience reminiscent of home-cooked meals. Whether you're a seasoned cook or trying your hand at Indian cuisine for the first time, this Aloo Paratha recipe by Sanjeev Kapoor will guide you through every step with simplicity and precision.

Ingredients for Aloo Paratha

• 2 cups whole wheat flour
• Water, for kneading dough
• Salt, to taste
• 4 large potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (optional)
• 1 tsp amchur (dried mango powder)
• Fresh coriander leaves, finely chopped
• Ghee or oil, for frying

Preparing the Dough

1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Add water gradually to the flour, mixing with your fingers until a soft dough forms.
3. Knead the dough for about 5-7 minutes until it's smooth and pliable. Add a little more flour if the dough is too sticky or water if it's too dry.

Making the Aloo Filling

1. While the dough rests, prepare the filling by mixing the mashed potatoes with all the spices: coriander powder, cumin powder, red chili powder, amchur, salt, and chopped coriander leaves.
2. Add the finely chopped onions and green chilies to the potato mixture and mix well. Adjust seasoning according to your taste.

Rolling and Stuffing the Paratha

1. Divide the dough into equal-sized balls.
2. Roll one dough ball into a small circle. Place about 2 tablespoons of the potato mixture in the center.
3. Enclose the filling by bringing the edges of the dough over the filling to the center. Seal it by pressing the top gently.
4. Lightly dust with flour and gently roll out into a paratha. Be careful not to break or make the filling seep out.

Cooking the Paratha

1. Heat a flat pan or tawa over medium heat. Place the rolled paratha on the pan.
2. Cook until small bubbles form on the surface, then flip and apply ghee or oil.
3. Cook until both sides are golden brown, pressing lightly with a spatula to ensure even cooking.
4. Serve hot with a dollop of butter, yogurt, or pickle.

💡 Note: Make sure not to overstuff the paratha as it might burst while rolling or cooking.

Creating Aloo Paratha by Sanjeev Kapoor brings a touch of Indian comfort food into your kitchen. It's not just a meal but an experience filled with aromas of spices and the warmth of traditional cooking. Each paratha tells a story of flavor, texture, and the joy of eating with your hands. Whether for breakfast, lunch, or dinner, Aloo Paratha can be savored with a variety of accompaniments, enhancing the culinary journey of every food enthusiast.

Can I make Aloo Paratha without Onion?

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Yes, Aloo Paratha can be made without onions. It’s often served during religious fasts where onions are avoided. The taste will still be delightful with just the spices and potatoes.

What substitutes can I use for Amchur powder?

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If you don’t have amchur powder, a small amount of lemon juice or citric acid can be used to give that tangy flavor to your paratha filling.

How to ensure the Paratha doesn’t break while rolling?

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One trick is to keep the filling dry. Also, make sure the dough is well rested before you roll it out. This prevents the dough from tearing or the filling from leaking out.