Welcome to our blog gujarati rotlo food recipes. Today,we will be learning how to make a perfect Aloo Paratha Recipe at home in 15 – 20 minutes.
About Gujrati Rotlo Food Recipes
Before we move ahead with the recipe, let us share some information about our blog Gujrati Rotlo (ગુજરતી રોટલો) Food Recipes with you all.
We started our food channel in September 2022, with a simple vision of letting every individual prepare their own food without being dependent on a house help, chef, or homemaker.
In this blog, you will get regular updates on popular food recipes, and all our recipes are completely pure vegetarian. We are here to help you cook delicious meals with less stress and more joy.
We offer recipes and cooking advice for home cooks, beginners, and experienced ones. Here you will find all the popular Gujarati, South Indian, North Indian, Chinese, and other food recipes.
Why is Aloo Paratha recipe so popular?
Aloo Paratha Recipe is one of the most beloved stuffed flatbreads in Indian cuisine. It’s a quintessential North Indian breakfast, but its popularity spans across the country. In this article, we’ll explore how to make the perfect aloo paratha, including a dhaba-style aloo paratha for that rustic flavor, and touch upon traditional Gujarati rotlo recipes to give you a complete understanding of Indian flatbread varieties.
Whether you are a beginner or an experienced cook, this aloo paratha recipe in English will guide you step by step to make the fluffiest, most flavorful paratha. Let’s dive into the process.
What is Aloo Paratha?
Aloo Paratha is a type of stuffed flatbread made from wheat dough and a filling of spiced mashed potatoes (aloo). It is commonly served with curd (yogurt), pickle, or butter, making it a hearty and flavorful meal. The dish has regional variations, but the essence remains the same – the combination of a crispy exterior with a soft, spiced potato filling.
Ingredients for Aloo Paratha Recipe
Here’s what you’ll need to make traditional aloo parathas:
- For the Dough:
- 2 cups whole wheat flour
- Water (as required)
- Salt to taste
- 1 tablespoon oil or ghee
- For the Filling:
- 3-4 medium-sized potatoes (boiled and mashed)
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 tablespoon finely chopped coriander leaves
- 1 teaspoon ginger paste
- Salt to taste
- 2-3 green chilies (finely chopped)
- For Cooking:
- Ghee or oil as required for frying
Recipe Video: aloo Paratha Recipe
Step-by-Step Recipe for Aloo Paratha
1. Preparing the Dough
- Take whole wheat flour in a large bowl. Add a pinch of salt and a tablespoon of oil or ghee.
- Gradually add water to the flour and knead it into a smooth dough. The dough should be soft but not sticky.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Making the Potato Filling
- Boil the potatoes until soft. Peel and mash them thoroughly.
- In a pan, heat some oil and add cumin seeds. Once they splutter, add ginger paste, green chilies, and sauté for a minute.
- Add the mashed potatoes to the pan. Mix in red chili powder, turmeric powder, garam masala, salt, and coriander leaves.
- Stir well to combine all the spices evenly with the potatoes. Cook for a few minutes until the filling is aromatic.
- Let the filling cool down to room temperature before stuffing.
3. Rolling and Stuffing the Paratha
- Divide the dough into equal-sized balls. Do the same with the potato filling, making smaller balls than the dough.
- Roll out a dough ball into a small circle, place the potato filling in the center, and gather the edges of the dough to seal the filling inside.
- Gently roll out the stuffed dough ball into a paratha, ensuring the filling is evenly spread without tearing the dough.
4. Cooking the Paratha
- Heat a tawa or a griddle on medium heat. Place the rolled-out paratha on the hot tawa.
- Cook one side until you see bubbles or brown spots, then flip it over.
- Apply a spoonful of ghee or oil on the cooked side and cook the other side similarly.
- Press gently with a spatula to ensure the paratha cooks evenly. Once both sides are golden brown and crisp, remove from the heat.
5. Serving
- Serve hot with butter, curd, or a side of your favorite pickle. The smoky, crisp exterior paired with the spiced, soft potato filling makes for an irresistible meal.
Dhaba-Style Aloo Paratha Recipe
A trip to a dhaba (roadside eatery) is incomplete without relishing a dhaba-style aloo paratha. These parathas have an earthy, rustic flavor, often cooked in ghee and served with a dollop of homemade butter.
What’s Different About Dhaba-Style Aloo Paratha Recipe?
- More ghee: Dhaba-style parathas are typically loaded with ghee, which gives them a richer taste.
- Spicier filling: The filling has a more robust flavor with extra green chilies, garam masala, and sometimes a dash of amchur powder (dry mango powder) for tanginess.
- Charred texture: The parathas are often cooked over a high flame, giving them a slightly charred, smoky texture.
Follow the same process as above but with the following tweaks:
- Use more ghee while frying the parathas.
- Add amchur powder to the potato filling for a tangy twist.
- Cook the paratha over high heat for that authentic dhaba char.
Gujarati Rotlo and Other Traditional Flatbreads
Though Aloo Paratha is a North Indian specialty, Gujarati Rotlo is another iconic flatbread from Western India. It is simple yet flavorful, usually served with a spicy baingan bharta or a dollop of ghee and jaggery.
What is Gujarati Rotlo?
- Rotlo is a traditional Gujarati flatbread made from millet flour (bajra) or sorghum flour (jowar). Unlike aloo parathas, it is unleavened and has a slightly coarse texture.
- It’s often consumed during winter as millet flour provides warmth to the body and is highly nutritious.
Ingredients for Rotlo
- 2 cups bajra (millet) flour or jowar (sorghum) flour
- Water, as required, for kneading
- A pinch of salt
- Ghee or butter, for serving
Step-by-Step Recipe for Gujarati Rotlo
1. Kneading the Dough
- Take the bajra flour in a mixing bowl. Add a pinch of salt.
- Gradually add water and knead the flour into a smooth, firm dough.
- Let the dough rest for 10 minutes.
2. Rolling and Cooking the Rotlo
- Take a ball of dough and flatten it slightly. Using your hands or a rolling pin, shape it into a thick circle (rotlo is usually thicker than a regular roti).
- Heat a tawa and cook the rotlo on both sides over medium heat until you see small brown spots.
- Once cooked, remove from heat and apply ghee or butter on top.
3. Serving
- Serve hot with ghee, jaggery, or a side of baingan bharta (spiced mashed eggplant).
Health Benefits of Rotlo
- Rich in fiber: Millet and sorghum are excellent sources of dietary fiber, making rotlo a wholesome choice.
- Low in gluten: Rotlo is naturally gluten-free, ideal for those with gluten sensitivity.
- Nutritious: It is rich in essential minerals like magnesium, iron, and phosphorus.
Conclusion
In this guide, we’ve covered two delicious Indian flatbreads – the flavor-packed aloo paratha and the humble, nutritious Gujarati rotlo. Whether you prefer the spiced filling of a paratha or the rustic simplicity of rotlo, these recipes are sure to satisfy your taste buds and bring a taste of traditional Indian cuisine to your table.
Aloo Paratha, especially in its dhaba-style form, offers a heartier, richer version of a simple dish, while Gujarati rotlo provides a healthy, gluten-free alternative that’s perfect for everyday meals.
Both these flatbreads are versatile and can be paired with a wide variety of side dishes, making them must-try recipes for anyone interested in exploring the diversity of Indian cooking.
FAQ: aloo paratha recipe
1. What can I serve with aloo paratha?
Aloo paratha pairs wonderfully with curd, pickle, and a dollop of butter. You can also serve it with chutney or even a side of curry for a more elaborate meal.
2. Can I make aloo paratha without ghee?
Yes, you can cook aloo paratha using oil instead of ghee. However, ghee enhances the flavor and gives the paratha a richer, more traditional taste.
3. How can I make my paratha crispier?
To make your paratha crispier, cook it on medium heat and apply a generous amount of ghee or oil while cooking. Press the paratha with a spatula to ensure even cooking.
