Aloo Paratha also known as bateta ni rotli is an Indian Flatbread stuffed with spicy mashed potato. It is usually enjoyed piping hot with some yogurt and pickle and sometimes topped with butter as breakfast. Personally, I’m a huge fan of aloo paratha and can have it practically every day.
Potatoes Are Versatile
My kaka (uncle) loves potatoes, be it in the form of shaak, baked, fried, or as aloo parathas or bateta vada. As long as potatoes are the main ingredient. I don’t blame him. Potato is such a versatile vegetable that many dishes can be created from it. Potatoes are used in dishes right from soups and starters to desserts. Yes you heard right desserts. I’ve enjoyed aloo halwa especially during Ekadashi, but have yet to try out the recipe myself.
Some Recipes With Potatoes
- As a side dish – Garlic Parmesan Hasselback Potatoes
- Delicious curry – Yogurt Potato Curry
- Yummy Snack – Peas and Potato Pattis
- Bengali Style Curry – Aloo Posto
- Comforting Soup – Corn Potato Cheddar Soup
- Serve as a Starter – Potato Stuffed Chilli Bhajia
- As a light meal – Pesto Potato Salad
- Gujarati Style Potato Curry – Methi and Spinach Potato Curry
- Have you tried a bread with potatoes in it? Its super soft – Chilli And Cheddar Potato Rolls
- How about serving Sesame Honey Chilli Potato as a starter?
- A creamy Soup – Leek Potato Soup
- My Favorite – Methi Bateta Nu Shaak
- Potato Salad with Dill is so refreshing. Perfect as a party salad.
- A simply but delicious curry, hubby’s favorite – Peas and Potato Curry
- Super soft and delicious Potato Bread
- Family Favorite – Baked Potato/ Jacket Potato
- Try out Roasted Potato and Avocado Salad
- A side dish – Stir Fried Cauliflower and Potato Sabji
More About Aloo Paratha
However, have you ever noticed how you either get left with some stuffing or the dough? After so many years of cooking experience, I still get left with a tablespoon or so of either. It sits in the fridge till one day it says hello to the dustbin. No more throwing away that small bit of leftover stuffing. My food blogger friend Mina who blogs at Give Me Some Spice, suggested that any left over filling can be used up to make quick aloo parathas. Add the filling to your normal atta and make the dough. I’ve made her style parathas often and they turn out really good. Check the recipe here.
Spices and add ons to the filling varies from region to region and from one family to another. I love adding a bit of ajwain to the tempering and also add freshly chopped fenugreek (methi) whenever I can. A friend suggested I add a bit of garlic which I surely will try.
My aloo parathas cannot beat the ones we had on a cold crispy early morning on our way to Vrindavan a few years ago. Hot extra sweet tea, dahi, and aloo paratha dripping in ghee. Yummy!After the experience of gorging on the most delicious aloo parathas on our way to Vrindavan, I thought I’ll never get to have parathas like those unless of course I travel Vrindavan by car from Delhi.
However, a few days ago my daughter and I went to Kapoor Cafe,in HSR Layout, Bangalore. The aloo parathas we had were so delicious. These were not dripping wth ghee but with large blobs of butter. We had one each, and then for the rest of the day we couldn’t move from the sofa as the paratha took its own sweet time to digest.
The only thing I didn’t like about dining at Kapoor Cafe was that you had to order yogurt separately! Who doesn’t serve yogurt with stuffed parathas? However, that should not deter you from visiting the cafe if you’re ever in Bangalore.
Ingredients Required For Aloo Paratha:
- Wheat Flour – Atta, or wheat pastry flour for the dough and extra for rolling.
- Turmeric Powder – haldi, hardar, for both the filling and the dough.
- Oil – for the dough, the tempering and roasting the parathas
- Salt – for the filling and the dough
- Water – normal tap water for the dough
- Potatoes – use the floury type, boil, peel and mash.
- Sugar – refined, or coconut or jaggery powder for the filling
- Green Chilli – finely chopped or paste
- Fresh Ginger – grated or paste
- Fresh Coriander or Fenugreek – chopped
- Onion – peeled and finely chopped
- Red Chill Powder – for the filling, add according to your taste
- Cinnamon Powder – for the filling
- Clove Powder – for the filling
- Mustard Seeds – rai , for the filling
- Cumin Seeds – jeera, for the filling
- Sesame Seeds -tal, for the filling
- Carom Seeds – ajwain, ajmo for the filling
- Asafetida – hing for the filling. This ingredient is optional
- Vegan – if not served with butter, ghee or yogurt. Serve with vegan yogurt, and use oil.
ALOO PARATHA/ BATETA NI ROTLI
FOR THE PARATHA DOUGH:
- 2½ cups wholemeal flour atta
- ½ tsp salt
- ½ tsp turmeric powder
- 4 tbsps oil
- 1-1¼ cup water
FOR THE POTATO STUFFING:
- 1½ cups mashed potato
- 1 tsp sugar
- 1 tsp salt
- 1 tsp chilli paste
- 1 tsp ginger paste
- ¼ tsp red chilli powder
- ¼ tsp clove powder
- ½ tsp cinnamon powder
- ½ cup fresh coriander or fenugreek leaves chopped
- 1-2 tbsp lemon juice
- 1 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp carom seeds ajmo, ajwain
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- pinch of asafoetida hing
- ½ cup finely chopped onion
- oil for shallow frying
- extra flour for rolling
PREPARATION OF THE PARATHA DOUGH:
- Add oil, salt and turmeric powder to the flour. Mix well.
- Add the water and knead into a soft dough.
- Cover the dough and let it rest for at least half an hour.
PREPARATION OF THE POTATO STUFFING:
- To the mashed potatoes add all the ingredients of the stuffing and mix well.
- For tempering, heat oil in a small pan. When it is hot add the mustard, cumin, sesame and carom seeds. Add the asafoetida and immediately add the chopped onion.
- Saute the onions till they become soft.
- Pour it over the stuffing. Mix the stuffing well.
- Divide the stuffing into 8 parts and make balls.
PREPARING THE ALOO PARATHAS:
- Divide the dough into 8 parts.
- Roll each piece into a ball. If the dough is sticky, rub oil on your palms.
- Heat a frying pan or tawa over medium heat.
- Using your thumbs and fingers, make a cup shape out of the dough piece.
- Place one ball of the stuffing in it. Cover up with the dough and press the edges together in the middle.
- Roll into a bit of flour and roll out the stuffed dough into a paratha, gently.
- Place the paratha on the hot tawa and let it cook on both sides.
- Smear oil on one side and cook till brown specks appear. Flip the paratha and repeat the procedure.
- Repeat with the remaining dough and stuffing.
- Serve hot with a blob of butter or ghee, pickle and yogurt.
- Can make ahead. Just cook the parathas on both sides without the oil. Just before serving, smear with oil and cook both sides.
- My daughter usually makes them using potatoes as well as paneer. You can use 1 cup mashed potatoes and ½ cup grated paneer.
- Use the nice powdery potatoes and not the sticky ones. In Kenya, the best potatoes for this recipe are the Meru potatoes.
- When using potatoes in India, soak them in water for an hour or so before boiling them. This will make them a bit flaky and not sticky.
- Leaving the kneaded dough for at least an hour makes it more gluteny and easier to roll.
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