how to make a punjabi aloo paratha

North Indian Stuffed Flatbreads: Potato-Based Variant

A prevalent variety of unleavened flatbread originating from the Punjab region of the Indian subcontinent, featuring a savory potato filling.

Dough Composition and Preparation

The outer layer consists of whole wheat flour (atta), typically combined with water and occasionally a small amount of ghee or oil. Dough preparation involves kneading until a smooth and pliable consistency is achieved, followed by a resting period to allow gluten development.

Potato Filling Ingredients and Preparation

The internal component is predominantly composed of boiled and mashed potatoes. Common additions to the mashed potatoes include:

  • Spices: Ground coriander, cumin, red chili powder, turmeric, garam masala.
  • Fresh Herbs: Chopped cilantro (coriander leaves), mint.
  • Aromatics: Finely chopped onions, green chilies, ginger.
  • Binding Agents: Dried mango powder (amchur), pomegranate seed powder (anardana) for tanginess and binding.
  • Salt: To taste.

All ingredients are thoroughly combined with the mashed potatoes to create a homogeneous mixture.

Assembly and Cooking Methods

  1. Portioning: Dough and filling are divided into equal-sized portions.
  2. Stuffing: The filling is carefully encased within a flattened portion of the dough. The edges are sealed to prevent leakage during cooking. Multiple methods exist for stuffing: rolling a larger dough circle, placing filling in the center, and gathering the edges; or creating two smaller dough discs and placing the filling between them.
  3. Rolling: The stuffed dough ball is gently rolled out into a flatbread, maintaining an even thickness and preventing tears. Dry flour (atta) is used liberally to prevent sticking.
  4. Cooking: The rolled flatbread is cooked on a hot griddle (tava) or skillet, typically made of iron. It is cooked on both sides until golden brown spots appear. Ghee or oil is then applied to both sides, and the flatbread is cooked until it becomes crispy and golden brown.

Serving and Accompaniments

These flatbreads are commonly served hot, often accompanied by:

  • Yogurt (dahi).
  • Pickles (achar).
  • Butter (makhan) or ghee (clarified butter).
  • Chutney (mint, coriander, or tamarind).

Regional Variations and Customizations

Variations exist based on regional preferences and ingredient availability. These may include the addition of other vegetables to the filling (e.g., peas, cauliflower), or adjustments to the spice blend.