Description

Aloo Paratha is a popular North Indian breakfast dish that consists of unleavened dough stuffed with a spiced mashed potato filling, which is then rolled out and cooked on a griddle with ghee or oil. Here’s a detailed description:

**Dough:** The outer layer of Aloo Paratha is made from whole wheat flour (atta). The dough is kneaded with water (and sometimes a bit of salt and oil) until it is smooth and pliable.

**Filling:** The stuffing is made from boiled and mashed potatoes (aloo), mixed with various spices and herbs. Common additions include finely chopped onions, green chilies, cilantro (coriander leaves), cumin seeds, garam masala, red chili powder, amchur (dried mango powder), and salt. Some variations might include ginger, garlic, and other spices according to taste.

**Preparation:** Small portions of the dough are rolled out into small discs. A portion of the potato filling is placed in the center of each disc, which is then folded over to encase the filling completely. This stuffed ball is then gently rolled out again into a flatbread.

**Cooking:** The rolled-out paratha is cooked on a hot tawa (griddle) with a bit of ghee or oil until golden brown and crispy on both sides. It’s typically cooked until small brown spots appear, indicating it is done.

**Serving:** Aloo Paratha is traditionally served hot with a side of butter, yogurt (dahi), pickles, or sometimes with a spicy chutney. It can also be enjoyed with a side of raita or a dollop of fresh cream.

This dish is known for its delicious blend of soft, spicy potato filling and the crispy, flaky outer layer, making it a beloved comfort food in Indian cuisine.