POTATO STUFFED FLATBREAD | How To Make PERFECT ALOO PARATHA EVERY TIME

How To Make Perfect Aloo Paratha For Beginners - Aloo Paratha
Today I will show you how to make perfect aloo parathas. There are several ways to stuff the potatoes while making aloo paratha. After trying many of those ways I finally developed the habit of stuffing my aloo parathas in this way and had been successful ever since. If you follow the video from start to finish you will soon be able to make perfect aloo parathas and practice leads to perfection.
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Ingredients required for making aloo paratha - Made 3 parathas of nine & half inches diameter
For making the stuffing-
For making spice powder -
1/2 teaspoon whole cumin seeds (jeera)
1/2 teaspoon whole coriander seeds (dhania)
4 to 5 black peppercorns
Dry roast the above on low heat till fragrant and grind them to a powder not too fine but little bit coarse.
2 medium /320 gm potatoes boiled and cooked till fork tender. Please allow the potatoes to cool down completely before making the stuffing. You may peel and grate them while still warm but it needs to completely cool down before stuffing . If it is not cooled down then there are chances that your stuffing will come out while rolling and it will be very hard to roll them out. Grate the potatoes instead of mashing them.
1/4th teaspoon red chilli powder (optional)
1/4 th teapspoon Garam Masala powder. If you want to make your own Garam Masala powder then watch this video -    • 3 MUST HAVE HOMEMADE INDIAN SPICE POW...  
1/2 teaspoon sugar (optional)
1 teaspoon salt or as per taste
1 teaspoon lemon juice
coriander leaves(cilantro) as much or as little according to your preference
For the paratha -
1 cup (standard measuring cup) atta/chapati flour (whole wheat flour)
1 cup all purpose flour
1/2 teaspoon salt
2 tablespoons melted ghee or regular oil
1/4 th teaspoon ajwain (carom seeds) or 1/2 teaspoon dried thyme crushed well
1 used 3/4 th cup warm water. Please do not depend on this proportion. Addition of water depends on the quality of flour and you may need less or more than the above stated proportion. Knead the flour by adding water little by little.
2 to 3 tablespoons oil for frying each paratha
For making the yogurt sauce -
1/2 cup plain unflavored Greek yogurt or any plain unflavored yogurt
1/2 teaspoon sugar
salt as per taste
1/4 th teaspoon freshly crushed black pepper
sprinkle of smoked paprika
1 teaspoon chopped coriander leaves (optional)
Make smaller parathas to start with as they will be easier to handle. Please do not use too much of stuffing to fill up your paratha(If you are a beginner). Always heat your pan smoking hot before adding the parathas. Reduce the heat to medium low when placing the paratha on the pan. Fry the parathas on medium low heat so that they do not burn.
These taste best as soon as they come out from pan but I even like them at room temperature . Just reheat the leftovers In a microwave before serving .
You can serve this with the yogurt sauce /pickle/ green chutney (follow my tofu cutlet recipe for the green chutney)/creamy chickpea curry/curried yellow peas/potato and tomato curry/ground lamb curry/chicken rezala/restaurant style chickpea curry (links given below).
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🎼Background Music - (From YouTube Audio Library)
* Lowest Of Fi Riddim By Konrad OldMoney
* Raga- Dance Of Music By Aakash Gandhi

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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.