Stuffed Aloo Paratha in 10 mins

Hey there, food lovers! So today, I’m really excited to bring you a recipe that will seriously revolutionize your breakfast game. Its Stuffed Aloo Paratha but with a time-saving twist. Yes, you heard it right — we are preparing in 10 mins Indian flatbreads using a liquid dough method. Sounds crazy? Hang tight- in this post, I am going to show you how it works!

What’s Aloo Paratha?

Before we dive into the recipe, let’s chat about what Aloo Paratha is for those who might not know. Aloo Paratha is a popular Indian breakfast dish. It’s basically a flatbread (paratha) stuffed with spiced mashed potatoes (aloo). Traditionally, it takes quite a bit of time to make because you need to prepare the dough, let it rest, make the filling, stuff the paratha, and then cook it. But our version? It’s going to be way quicker!

The Magic of Liquid Dough

Now, you might be wondering, “What’s this liquid dough business?” Well, it’s our secret weapon for speedy parathas. Instead of making a firm dough that needs resting time, we’re going to make a batter-like dough that we can use right away. It’s a game-changer, trust me!

Ingredients You’ll Need

For the Liquid Dough:

• 2 cups whole wheat flour
• 1 cup water (approximately)
• 1 tablespoon oil
• 1/2 teaspoon salt

For the Aloo (Potato) Filling:

• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons chopped cilantro

Extra:

• Oil or ghee for cooking

Let’s Get Cooking!

Step 1: Prepare the Filling

While we’re all about speed today, we do need to plan a tiny bit ahead. The night before or earlier in the day, boil your potatoes. Once they’re cool enough to handle, peel and mash them. Mix in the chopped onion, green chili (if using), cumin seeds, garam masala, salt, and cilantro. Give it all a good stir, and your filling is ready!

Step 2: Make the Liquid Dough

Here’s where the magic happens! In a large bowl, mix the whole wheat flour and salt. Gradually add water while stirring. You’re aiming for a consistency that’s like a thick pancake batter. Add the oil and mix well. The liquid dough is ready!

Step 3: Cook the Paratha

Now, let’s bring it all together:

1. Heat a non-stick pan or tawa over medium heat.
2. Pour a ladleful of the liquid dough onto the pan, just like you’re making a pancake. Spread it in a circular motion to make a round shape.
3. Let it cook for about 30 seconds, then add a spoonful of the potato filling in the center.
4. Now, here’s the trick – use your ladle to pour a little more of the liquid dough over the filling and around the edges. This will seal the filling inside.
5. Drizzle a little oil or ghee around the edges of the paratha.
6. Cook for about 2 minutes, then flip it over.
7. Cook the other side for another 2 minutes, adding a little more oil if needed.
8. Your Stuffed Aloo Paratha is ready!

And there you have it – a delicious Stuffed Aloo Paratha made in just about 10 minutes!

Why This Method Works

You might be wondering how this method can produce a paratha that’s just as good as the traditional version. Well, let me break it down for you:

1. Time-Saving: The liquid dough doesn’t need any resting time, which cuts down the prep time significantly.
2. Even Cooking: Because the dough is in a liquid form, it spreads evenly on the pan, ensuring that your paratha cooks uniformly.
3. Perfect Sealing: Adding an extra layer of liquid dough on top of the filling ensures that the filling stays put and doesn’t leak out.
4. Crispy Exterior: The oil or ghee added during cooking gives the paratha a lovely crispy texture on the outside.
5. Soft Interior: Despite the quick cooking time, the paratha remains soft on the inside, just like a traditional one.

Tips for Perfect Parathas Every Time

1. Consistency is Key: Make sure your liquid dough is the right consistency. It should be like a thick pancake batter – not too runny, not too thick.
2. Don’t Overfill: It’s tempting to stuff lots of potato filling, but too much can make it hard to seal and might cause the filling to spill out.
3. Medium Heat: Keep your pan on medium heat. Too hot, and the outside will burn before the inside cooks. Too low, and you’ll end up with a soggy paratha.
4. Flip with Confidence: When it’s time to flip, do it quickly and confidently. Hesitation might cause the paratha to break.
5. Adjust as You Go: If you find the dough is too thick or thin, don’t be afraid to adjust by adding a little more water or flour to the remaining batter.

Serving Suggestions

Aloo Paratha is a meal in itself, but here are some ways to make it even more delicious:

1. Yogurt: A dollop of plain yogurt on the side adds a cool, tangy contrast to the spiced potato filling.
2. Pickle: Indian pickle (achar) is a classic accompaniment that adds a spicy, tangy kick.
3. Butter: A small pat of butter on top of the hot paratha? Heaven!
4. Chutney: Mint chutney or tamarind chutney can add an extra layer of flavor.
5. Ketchup: Yes, some people love their aloo paratha with ketchup. Don’t knock it till you’ve tried it!

Nutritional chart for the Stuffed Aloo Paratha recipe:

Note: These values are estimates and can vary based on exact ingredients, quantities, and cooking methods. The nutritional content can be adjusted by modifying ingredients or portion sizes.

Variations to Try

Once you’ve mastered this basic recipe, why not experiment a bit? Here are some ideas:

1. Cheesy Aloo Paratha: Add some grated cheese to your potato filling for a gooey surprise.
2. Spinach Aloo Paratha: Mix some finely chopped spinach into your potato filling for added nutrition and a pop of color.
3. Spicy Aloo Paratha: If you like it hot, add more green chilies or even some red chili powder to your filling.
4. Onion Aloo Paratha: Increase the amount of onions in the filling for extra crunch and flavor.
5. Mixed Veggie Paratha: Add other veggies like grated carrots or peas to your potato filling for a veggie-packed meal.

Storing and Reheating

If you’ve made extra (and trust me, you’ll want to), here’s how to store and reheat your parathas:

1. Storing: Let the parathas cool completely, then stack them with a piece of parchment paper between each one. Store in an airtight container in the fridge for up to 3 days.
2. Reheating: The best way to reheat is on a hot tawa or skillet. Cook for about a minute on each side until heated through. You can also microwave them, but they might lose some of their crispiness.

Why You’ll Love This Recipe

1. Time-Saving: Who doesn’t love a quick meal, especially in the morning rush?
2. Kid-Friendly: Kids love the potato filling, and it’s a great way to get them to eat some whole grains.
3. Customizable: Once you get the hang of the liquid dough method, you can experiment with all sorts of fillings.
4. Perfect for Beginners: If you’ve been intimidated by making parathas before, this method is much more forgiving.
5. Minimal Cleanup: Unlike traditional methods, there’s no dough-covered surface to clean up afterward.

Final Thoughts

There you have it, folks – Stuffed Aloo Paratha in just 10 minutes! This recipe is a testament to the fact that delicious, homemade food doesn’t have to be time-consuming. It’s perfect for busy mornings, unexpected guests, or those times when you just need some comfort food ASAP.

Remember, cooking is all about experimenting and finding what works for you. So don’t be afraid to play around with this recipe. Maybe you’ll discover a new favorite variation!

I hope this quick and easy method brings the joy of freshly made Aloo Paratha to your kitchen more often. Happy cooking, and don’t forget to savor every bite of your speedy, scrumptious creation!

Stuffed Aloo Paratha in 10 mins

This Stuffed Aloo Paratha recipe is a quick and easy take on a popular Indian breakfast. Instead of making dough that needs kneading and resting, we use a runny batter. This cuts down the cooking time to just 10 minutes!

The filling is made from mashed potatoes mixed with onions and spices. It's tasty and easy to make.

To cook, you just pour the batter on a hot pan like you're making pancakes. Add the potato filling, cover it with more batter, and cook until crispy on the outside and soft inside.

These parathas are great for any meal of the day. You can eat them with yogurt, pickle, or chutney.

This recipe is perfect if you're new to cooking, short on time, or just want a yummy meal without much fuss. It's a simple way to enjoy Indian flavors at home, even on busy days.

Tanusree Chakrabarty: Tanusree Chakrabarty Cuisine: Indian Courses: Breakfast

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Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

list of ingredients

Servings

For the Liquid Dough:

• 2 cup whole wheat flour

• 1 cup water (approx.)

• 1 tbsp oil

• ¹⁄₂ tsp salt

For the Potato Filling:

• 2 medium potatoes, boiled and mashed

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• ¹⁄₂ tsp cumin seeds

• ¹⁄₂ tsp garam masala

• ¹⁄₂ tsp garam masala

• Salt to taste

• 2 tbsp chopped cilantro

• Oil or ghee for cooking

Instructions

recipe details

1. How to prepare

   • Mix filling ingredients in a bowl.
   • In another bowl, make liquid dough by mixing flour, salt, oil, and water until it's like thick pancake batter.
   • Heat a non-stick pan over medium heat.
   • Pour a ladleful of dough onto the pan, spreading it in a circle.
   • After 30 seconds, add a spoonful of filling in the center.
   • Pour more dough over the filling and edges to seal.
   • Drizzle oil around the edges.
   • Cook for 2 minutes, flip, and cook for 2 more minutes.
   • Serve hot with yogurt, pickle, or chutney.
   Mark as complete

Keywords: Quick paratha, Easy aloo paratha, 10-minute breakfast, Indian flatbread, Liquid dough paratha, Stuffed potato bread