Recipe for Aalu Ka Parantha With Ingredient Sourcing Information in Germany

Aalu ka Parantha is one of the most popular breakfasts in northern India, especially in Delhi, Punjab and Haryana. Paranthas are made by kneading a semi-soft dough of whole wheat flour. A delicious mixture of potatoes, spices, and herbs is stuffed inside the dough. Then, the dough is rolled and pan-fried.

Most of the Dhabas and restaurants that serve paranthas typically make Tandoori Paranthas, wherein the paranths are made in a Tandoor (An Indian style oven); however, at home, people make paranthas on a pan. Paranthas are typically served with butter, curd/yoghurt and pickles. In some dhabas, they are served with Dal Makhani too.

You can check out the recipes for Dal Makhani and Punjabi Style Mango pickle, which are perfect accompaniments to this Parantha. In winter, these paranthas taste perfect with butter, yoghurt and Gobi Gajar Shalgam Achar ( Pickle made with cauliflower, carrots and turnips).

I have shared many parantha recipes already on my blog. Check out my 16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious.

Now, let’s start with today’s recipe- Aalu Ka Parantha:

Equipment Needed:

• Mixing bowl
• Pan
• Pressure Cooker
• Knives
• Chopping Board

Read about all the kitchen equipment I use in my article: Setting Up My Indian Kitchen in Germany.

Ingredients needed to make Aalu Ka Parantha:

Ingredients for the dough

• 3 Cups Whole Wheat Flour
• Water; for kneading

Ingredients for the Potato Stuffing:

• 6-8 Medium-Sized Potatoes, boiled and peeled
• 1 tsp Salt
• 1 tsp Coriander powder
• ½ tsp Red Chilli Powder
• ¾ tsp Chaat Masala
• ½ tsp Roasted Cumin Powder
• 1 tsp Finely Chopped Ginger
• 1 tsp Dry Pomegranate Seeds ( Learn to make them at home here)
• ½ tsp Carom Seeds (Ajwain)
• 2 Finely Chopped Green Chillies
• 2 tbsp Fresh Coriander Leaves
• 2 Onions, chopped or thinly sliced

In Addition

• Mustard Oil/Ghee for frying

Notes about Ingredient Sourcing in Germany:

• Potatoes: Use Mehligkochende Kartoffeln. They are available in supermarkets. Read my article about Different Types of Potatoes in German Supermarkets- Explained.
• Salt: Use table salt. Read my article: 10 Types of Salts in German Supermarkets-Explained.
• Coriander powder, Red Chilli Powder, Chaat Masala, Roasted Cumin Powder, Carom Seeds, Green Chillies and fresh Coriander leaves: Buy them from any Indian Store.
• Dry Pomegranate Seeds: Buy them from an Indian store or make them at home. Learn to make them at home here.
• Ginger: Called Ingwer in German. It is easily available in supermarkets.
• Onions: Called Zwiebeln in German. They are easily available in supermarkets.
• For frying: I like combining ghee and mustard oil in equal parts for frying paranthas. Read my article Different Types of Oils in German Supermarkets-Explained and A guide to sourcing Ghee in Germany.

Method to make Aalu Ka Parantha:

• Take whole wheat flour in a mixing bowl. Add water and knead it into a smooth dough. Cover and rest the dough for about 20 minutes.
  
  
  
• In another mixing bowl, combine potatoes, salt, coriander powder, red chilli powder, Chaat Masala, cumin powder, ginger, pomegranate seeds, carom seeds, green chillies, coriander leaves, onion and dry fenugreek leaves. Mix well.
  
  
  
• Take a small portion of the dough. Round it.
  
  
  
• Roll it just enough to put the stuffing. Use dry flour whenever the dough starts sticking to the rolling board. Put a small portion of the stuffing in the middle. Take the ends of the dough to cover the stuffing. Now you have a dough ball with stuffing inside.
  
  
  
• Using your fingers, first flatten the dough ball a bit.
  
  
  
• Then, using a rolling pin, flatten the dough to the desired thickness.
  
  
  
• Place this rolled dough on a medium-hot pan.
  
  
  
• When one side browns a bit, flip it. Spread some oil/ghee on the surface. Flip again and pan-fry the parantha to the desired crispiness.
  
  
  
• Serve with butter, yoghurt and pickles.
  
  

Some Additional Tips:

1. It is best to rest the dough for at least 20 minutes before you start using it. You can even knead the dough and keep it in the fridge in a closed container the previous night. In the morning, take it out from the fridge and let it rest at room temperature for about 30 minutes before you use it.
   
2. If you like extra crispy paranthas, add two tablespoons of oil to your dough while kneading it.
   
3. Make sure that the potatoes don’t have too much moisture. After boiling the potatoes, peel them and let them rest at room temperature for about 15 minutes. Then, mash them and combine them with other ingredients to make the stuffing. If the potatoes have too much moisture, they will start coming out when you roll the dough. Read my article about potatoes in German supermarkets to get the right potatoes for your recipes.
   
4. Ensure the potatoes are mashed well or will come out when you roll the dough.
   
5. I have added spices according to my preference. You can increase/decrease or add/remove spices according to your choice.
   
6. Parantha making can be time-consuming. If you are serving it to more people and don’t want to keep them waiting at the table, you can roll the dough and dry roast ( don’t add oil or ghee) the paranthas and keep them. You can fry them with oil and serve hot fresh paranthas when everyone sits down to eat.
   
   

Here is the recipe in printable format:

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Check out other recipes from my kitchen here.

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