Punjabi Aloo Paratha (Multigrain Potato Flatbread) : Meatless Monday

Punjabi Aloo Paratha (Multigrain Potato Flatbread) are healthy, delicious flatbread/paratha stuffed with potato filling. They are made using homemade multigrain flour which can be customized as per taste/need.

Being a Delhi girl, the approaching  winter season is a perfect time when I crave some typical ‘Dilliwala’ (Delhi) food and one one such dish is a warm, slightly crisp stuffed paratha with a tiny dollop of homemade butter and my hot cuppa masala chai …. you give me this and my day is made. Being a foodie, I feel especially excited about this season as this is when we crave and relish most of our comfortfood recipes.

 

Potato-Flatbread

Now, you may ask, what’s so special about ‘Punjabi Aloo Paratha?’ – Well, first you gotto try them to actually feel that crispy-warm – melt in your mouth texture and the divine taste and second, I’ve mixed different flours and flax seed to give this traditional dish a healthy twist. Paratha/Flatbread are a very famous or common morning breakfast in Northern part of India and are often relished as weekend brunch too. They are made plain or with choice of filling but the most famous or I can say World Famous are ‘Aloo Paratha‘ (Aloo means Potato). The potatoes are boiled and mashed to a smooth consistency, then spices (less or more) are added, this filling is then stuffed into each flatbread and finally the flatbread are cooked over stovetop using oil. Now that is the general way of cooking flatbreads.Paratha

For ‘Punjabi Aloo Paratha‘ their are couple of added steps: 

  • First – while preparing the filling, we add Ajwain (carrom seeds), add slightly more chilies (red or green) and some white butter (homemade butter is preferred but you may use store bought too).
  • Second – the paratha’s are usually thicker and larger in size as they are generously stuffed with the potato filling.
  • Third – paratha’s are cooked over medium flame and more butter is added while cooking them

Punjabi-Aloo-Paratha-3Most of the time, the paratha is the only item served for that particular meal with a dollop of homemade butter, hence it’s stuffed generously with the potato filling. Some people might serve it with plain yogurt or Indian pickle but that’s about it – there is no curry or vegetable along with it.

Do give this a try and hope you and your loved one enjoy this as much as I do. The recipe is simple and very much customizable as per your taste. If in a hurry, you can make the potato filling and the paratha dough a day before. The dough can be frozen for upto 2 weeks.

Yields 12

Punjabi Aloo Paratha (Multigrain Potato Flatbread)

2 minPrep Time

15 minCook Time

17 minTotal Time

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Recipe Image

Ingredients

1 Cup Whole Wheat Flour

1/4 Cup Chickpea Flour

1/4 Cup Oats Flour

4 Tbsp Flax Seed Powder

1/2 Cup Warm Water

4 Tbsp Olive Oil - To make paratha

For Potato/Aloo Filling:

3 Large Boiled Potato - Peeled and mashed

1/4 Tsp Carom Seeds (Ajwain)

1 Tbsp Butter (You can use white or any butter)

1 Tsp Red Chili Powder

Salt to Taste

Instructions

  1. In a food processor or Kitchen Aid, add all the flours, flaxseed powder and give it a quick mix.
  2. Now add warm water to form a smooth supple dough (takes about a minute).
  3. *** You can make the dough with hands too ***
  4. In a large bowl, add mashed potato, chili, carom seeds, butter, salt and mix evenly.
  5. Divide the dough into 12 equal parts and form round balls.
  6. Now flatten each ball to the size of your palm (small size) and place a 2 scoops (spoons/use hand) of potato filling in the center.
  7. Close each filled flattened dough to form a smooth ball again.
  8. Using a rolling pin, flatten them (with least pressure) to a desired size/shape flatbread/paratha.
  9. Follow this step to make all the paratha.
  10. Heat a nonstick flat pan/tava on medium flame for about a minute.
  11. Now place, the stuffed paratha over the hot pan and let it cook for 1/2 minute.
  12. Flip the paratha, apply 1/4 tsp of oil on the cooked side and flip it again.
  13. Now apply 1/4 tsp of oil on the other cooked side.
  14. Let the paratha brown as per desired taste on both the sides.
  15. Transfer the cooked paratha to serving dish and follow this step till all of them are cooked.
  16. Serve immediately.
  17. I'm serving this with a bowl of plain yogurt.
Cuisine: Indian | Recipe Type: Breakfast
7.6.6
49
http://www.easycookingwithmolly.com/2015/10/punjabi-aloo-paratha-multigrain-potato-flatbread/
 

14 Replies to "Punjabi Aloo Paratha (Multigrain Potato Flatbread) : Meatless Monday"

  • comment-avatar
    Revathi Palani November 30, 2015 (3:39 pm)
    I love aloo paratha and these look just perfect and fabulous. Perfect for a healthy dinner :-)
  • comment-avatar
    Christine November 30, 2015 (11:35 pm)
    We often had paratha for breakfast when we were living in Malaysia, and the stuffed ones were always a real treat. Potato was popular and banana too! Now we can recreate them at home. :-)
    • comment-avatar
      Molly Kumar December 5, 2015 (12:39 am)
      That sounds like a fun breakfast - hope you enjoy this recipe too :)
  • comment-avatar
    Jessica {Swanky Recipes} December 2, 2015 (3:56 am)
    I need this recipe in my life. I've never tried a potato flat bread and am counting the minutes to lunchtime now! Can't wait to try this as it sounds both simple to make and satisfying. Pinned.
    • comment-avatar
      Molly Kumar December 2, 2015 (6:03 am)
      That would be awesome, give it a try and let me know - Thanks for visiting :)
  • comment-avatar
    Brian Jones December 2, 2015 (7:41 am)
    I love paratha, gotta give this a try sounds delicious!
  • comment-avatar
    Willow December 3, 2015 (7:57 pm)
    I have been experimenting with chickpea flour recently. I am going to add this to my to-do list!
    • comment-avatar
      Molly Kumar December 5, 2015 (12:22 am)
      That is great Willow, please feel free to reach me for any help :)
  • comment-avatar
    Vicky @AvocadoPesto December 7, 2015 (8:11 pm)
    Love the sound of this! Love all Indian breads and took a cooking class in Jodhpur where I learned to make naan and chapati but would love to learn how to make this too!
    • comment-avatar
      Molly Kumar December 8, 2015 (6:20 pm)
      Hey Vicky, that sounds like a fun experience. Jodhpur's food is really good and spicy. I'm so happy you liked my paratha recipe - do give them a try. Hugs, Molly
  • comment-avatar
    Varsha February 24, 2017 (4:21 am)
    Can you tell me which brand of wheat flour you use ??
    • comment-avatar
      Molly Kumar February 24, 2017 (5:43 am)
      Hello Varsha, I use 'Sujata Multi Grain Atta / Wheat Flour' but you can use any wheat flour available in your area - Thanks, Molly

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