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Aloo Paratha Recipe | आलू पराठा बनाने का आसान तरीका | Breakfast Lunch Recipe | Kunal Kapur Recipes

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 24.1M views May 12, 2018
आलू पराठा बनाने का नया और आसान तरीका | Aloo Parantha Recipe | Kunal Kapur Aloo Paratha is a bread dish originating from the Indian subcontinent. It is a breakfast dish that originated in the Punjab region. The recipe is one of the most popular breakfast dishes throughout the western, central, and northern regions of India as well as the eastern regions of Pakistan. And nothing is better than having it during winter. Indian Aloo Paratha – whole wheat flatbread stuffed with a spicy potato filling. This paratha is best enjoyed with yogurt, pickle, and butter.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

DOUGH

  • 2 cups Whole wheat flour (Atta)
  • a generous pinch Salt
  • 3/4 cup Water
  • STUFFING
  • 1 1/2 cup Potato (boiled & mashed)
  • 3/4 tsp Salt
  • 3/4 tsp Red chilly powder
  • 1 1/2 tsp Cumin
  • 1 tbsp Coriander seeds
  • 2 tsp Ginger chopped
  • 1 no Green chilly chopped
  • 1 tbsp Coriander chopped
  • 1/2 tbsp each side Desi Ghee

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Aloo Paratha Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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