This Aloo Paratha recipe is what you want to try for a savoury snack or a light meal when you want something simple but a little bit more elaborate than a sandwich.
With a well-balanced spice aroma in its potato filling, this shallow-fried flatbread is a vegetarian version of stuffed paratha.
If you want to, you can check the meaty type of the keema paratha which uses minced meat.
For the omnivore’s foodies, aloo paratha is a good choice to enjoy on the day when you feel like having a meat-free menu.
The Best Snack For Brunch
My extended family told me that paratha is often enjoyed for breakfast. I personally find it a bit too much to start the day with paratha. No matter what, it is kind of heavy for a breakfast menu.
I think it’s best to have it as a brunch menu on the weekend.
Secret Ingredients For The Best Aloo Paratha
In the early days when I made this potato-stuffed flatbread, I didn’t realise that the type of potato for this flatbread played a big part in creating the taste. I mean, really, all potatoes are potatoes, right? No, I was wrong of course.
Because if you use non-waxy potatoes that you would normally use for mashed potatoes, your aloo paratha will taste like regular paratha with no-filling. You won’t taste the potato as it blends with the paratha dough. In other words, it won’t be as nice.
So, you should choose waxy potatoes such as new potatoes, Charlotte, Jersey Royals, or red skin potatoes.
And if you’re like me, you don’t have to peel the potato skin. Leave it on and just roughly mash to leave big chunks. Because it gives a nice texture in the paratha.
Besides, potato skin offers much better for our health. But of course, this is up to your preference. If you prefer without the skin, you can always peel the potatoes.
Top Tips To Make Tasty Paratha
- Choose the right type of potatoes. Stay away from floury potatoes, the ones that are good for mashing. Because this type of potato will be mashed very smoothly to the point it blends with the paratha dough that you can hardly taste. The best potato choices for aloo paratha are new potatoes, charlotte potatoes, Jersey Royals and red skin potatoes.
- To prevent the potato from absorbing too much water, boil the spud with the skin on and make sure you don’t over boil.
- Don’t mash the potatoes until all is broken and smooth. Leave some big chunks.
Right, I hope you’re now thinking of trying this aloo paratha. When you do, can you share what you think about it in the comments below? I’ll really appreciate it.
And please follow me on Instagram, Facebook, and/ or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.
Before you go, you may want to check my other recipes with aloo/ potatoes.
- Aloo Keema: potato and mincemeat curry.
- Chana Aloo: chickpea and potato curry.
- Aloo Gosht: potato and meat curry.
- Aloo Palak: potato and spinach curry.
- Aloo Methi: potato and fenugreek leaf curry.
- Aloo Pakora: crispy potato in chickpea batter.
- Aloo Tikki: potato fritters.
Thank you and all the best.