Aloo Paratha

Name: Aloo Paratha
Total time: 40 min
Yield: 4 log
Cuisine: Pakistani
Ingredients: Gandum ka aata 2 cup; aur belne ke liye thoda extra; Namak 1 tsp (½ tsp aate ke liye, ½ tsp bharawan ke liye); Tail 2 tbsp (aate ke liye); Paani lagbhag ¾ cup (goondhne ke liye); Aalu 3 darmiyani; uble; chhile; mash kiye hue; Piyaz 1 chhoti; bareek kati hui; Hari mirch 2; bareek kati hui; Taaze dhaniya patte 2 tbsp (bareek kate hue); Adrak paste 1 tsp; Lal mirch powder 1 tsp; zeera powder ½ tsp; garam masala ½ tsp; amchur (khushk aam powder) ¾ tsp; Dhaniya beej ½ tsp; ajwain ¼ tsp; Ghee 2 tbsp (sekne ke liye)

40 minute · 4 log · Desi Khane · Pakistan

Shaya hua 2 November 2026

Plate par sunahre Punjabi aloo parathon ka dher, safed makhan, dahi aur achar ke sath

Aloo paratha Punjab ka sab se pasandeeda bhara hua nashta hai, masale wale mashed aalu se bhari hui gandum ki roti, jo garam tawe par ghee ke sath sunahri seki jati hai. Ye Punjab aur Pakistan mein sardiyon ki subah aur dhaba stops ka nashta hai: bahar se naram, paratdar, andar se garam, khatta-meetha aalu ka masala, tawe se utarte hi upar safed makhan ke sath khaya jata hai. Aata saada hai — gandum ka aata, namak, tail aur paani, jise naram hone tak rakha jata hai. Bharawan uble hue aalu hain, jinhein mukammal chikna mash karke piyaz, hari mirch, taaza dhaniya, adrak aur lal mirch, zeera, garam masala aur amchur ke classic masalon ke sath milaya jata hai. Baghair phaade belne ke liye thodi practice chahiye, lekin jab aata naram ho aur bharawan thanda aur chikna ho, to parathe khoobsurti se phoolte hain.

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Ajza

Gandum ka aata 2 cup
aur belne ke liye thoda extra
Namak 1 tsp (½ tsp aate ke liye, ½ tsp bharawan ke liye)
Tail 2 tbsp (aate ke liye)
Paani lagbhag ¾ cup (goondhne ke liye)
Aalu 3 darmiyani
uble
chhile
mash kiye hue
Piyaz 1 chhoti
bareek kati hui
Hari mirch 2
bareek kati hui
Taaze dhaniya patte 2 tbsp (bareek kate hue)
Adrak paste 1 tsp
Lal mirch powder 1 tsp
zeera powder ½ tsp
garam masala ½ tsp
amchur (khushk aam powder) ¾ tsp
Dhaniya beej ½ tsp
ajwain ¼ tsp
Ghee 2 tbsp (sekne ke liye)

Nutrition (approx. per serving)

441 calories · Protein 10.5 g · Fat 15.8 g · Saturated fat 5.4 g · Carbs 68.9 g · Sugar 2.2 g · Fiber 9.3 g · Sodium 591 mg

Banane Ka Tareeqa

Aaluon ko namkeen paani mein mukammal naram hone tak ubalein, lagbhag 20 minute, phir chheel kar mukammal chikna mash karein, baghair kisi ganth ke. Mash ko phaila kar mukammal thanda hone dein.
Aik bade bartan mein aata, ½ tsp namak aur tail daalein. Thoda thoda paani daalte hue naram, chikna aur na chipakne wala aata goondhein, lagbhag 5 minute. Dhak kar 30 minute rakh dein.
Thande mash kiye aalu mein piyaz, hari mirch, dhaniya patte, adrak paste, lal mirch powder, zeera powder, garam masala, amchur, dhaniya beej, ajwain aur ½ tsp namak milayein. Bharawan ko 4 barabar golon mein baant lein.
Rakhe hue aate ko 4 barabar golon mein baantein. Aik gole ko lagbhag 4 inch ki chhoti roti mein beilein, beech mein bharawan ka aik gola rakhein, phir kinaron ko upar utha kar mazbooti se band karein.
Bhare hue gole par halka aata chhidkein aur use ahista aur barabar dabao se lagbhag 7 inch ke gol parathe mein beilein, belte waqt ghumate rahein taake wo barabar rahe.
Tawa ya chapti karahi ko darmiyani-tez aanch par garam karein. Paratha us par rakhein aur 30 se 40 second tak sekein jab tak chhote bulbule na dikhein, phir palat dein.
Upar ki taraf lagbhag ½ tsp ghee lagayein, phir se paltein aur karchhul se halke se dabayein, phir doosri taraf bhi thoda ghee lagayein. Dono taraf sunahre-bhure dhabbe aane tak sekein, har parathe ke liye lagbhag 2 minute.
Tawe se utarte hi garam serve karein, upar safed makhan, thandi dahi aur achar ke sath. Baaki parathon ke sath yehi dohrayein.

Chef ki tip

Aaluon ko mukammal chikna mash karein aur bharne se pehle mukammal thanda hone dein. Garam ya ganth wala mash naram aur geela hota hai, aur belte waqt aate se bahar nikal jata hai.

Serve Karna

Tawe se utarte hi garam serve karein, har shakhs ko aik ya do parathe, upar pighalta hua safed makhan, thandi dahi ya yoghurt ka katora, aam ya mix achar aur hari chutney ke sath. Aloo paratha riwayati tor par naste ki dish hai, lekin chai ke cup ke sath kisi bhi waqt serve hota hai.

Store Aur Dobara Garam Karna

Pake hue parathe airtight dabbe mein fridge mein 2 din tak rakhe ja sakte hain; thode ghee ke sath garam tawe par phir se kurkura hone tak garam karein. Akela aalu ka bharawan fridge mein 2 din tak aur aata kas kar lapet kar 2 din tak rehta hai. Pake hue parathon ko beech mein butter paper rakh kar 1 mahine tak freeze karein aur jame hue hi tawe par garam karein.

Ajza Ke Notes

Purane aalu use karein, naye nahi. Purane, starchy aalu sookhe aur phoole hue mash hote hain; naye aalu chipchipe aur geele ho jate hain aur paratha phaad dete hain.
Aata naram aur lachakdar hona chahiye, sakht nahi. Sakht aata bharawan band karte waqt phat jata hai aur baghair phaade patla nahi bela jata.
Bharawan aate ke gole se thoda chhota rakhein. Zyada bharawan bahar nikal jata hai; bohat kam bharawan se paratha chapta aur khaali lagta hai.
Barabar dabao se ahista beilein aur belte waqt parathe ko ghumate rahein. Aik jagah zor se dabane se aata patla ho jata hai aur bharawan bahar nikal jata hai.

Variations

Paneer aloo paratha: bharawan mein ½ cup kasaa hua paneer milayein, jis se bharawan aur bhi bharpur, naram aur aasani se aik sath rehta hai.
Methi aloo paratha: bharawan mein 2 tbsp bareek kati taazi methi patte milayein, jis se sardiyon ka thoda karwa, khushbudar zaiqa milta hai.
Cheese aloo paratha: har bharawan ke gole mein 2 tbsp kasi hui mozzarella ya cheddar daalein, jis se beech mein naram, pighla hua zaiqa milta hai jo bachon ko pasand aata hai.

Aam Ghaltiyan

Garam ya ganth wale aalu bharna. Garam mash naram aur geela hota hai, aur ganthain aate ko chhed deti hain, is liye belte waqt bharawan bahar nikal jata hai.
Sakht aata goondhna ya rest na dena. Sakht, baghair rest kiya aata band karte waqt phat jata hai aur belte waqt toot jata hai.
Parathe mein zyada bharawan daalna. Aate se zyada bharawan kinaron se bahar nikal jata hai aur tawe par chipak jata hai.
Bohat garam ya bohat thande tawe par sekna. Bohat garam tawa bahar se jala deta hai, andar kachha rehta hai; thanda tawa parathe ko sukha deta hai aur wo naram aur paratdar hone ke bajaye sakht ho jata hai.

Aksar Puche Jane Wale Sawal

Kya main Aloo Paratha pehle se bana kar freeze kar sakta hoon?

Ji haan. Parathe sekein, mukammal thanda karein, har aik ke beech butter paper rakh kar dher lagayein aur 1 mahine tak freeze karein. Jame hue hi thode ghee ke sath garam tawe par kurkura aur mukammal garam hone tak garam karein.

Belte waqt aalu ka bharawan bahar kyun nikal jata hai?

Bharawan tab bahar nikalta hai jab mash garam ya ganth wala ho, aata sakht ho, ya bharawan zyada ho. Aaluon ko mukammal chikna mash karein, mukammal thanda karein, aate ko 30 minute rest dein, aur bharawan ka gola aate ke gole se thoda chhota rakhein.

Kya main bharawan mein piyaz chhod sakta hoon?

Ji haan. Piyaz optional hai; bohat se Punjabi gharon mein aloo paratha baghair piyaz ke banta hai. Ise chhod dein aur wahi taaza, khatta zaiqa pane ke liye thoda zyada dhaniya aur nimbu ka ras daalein.

Kya main sekne ke liye ghee ki jagah tail use kar sakta hoon?

Ji haan. Ghee ki jagah kisi bhi halke tail se parathe sekein, wo phir bhi kurkure aur sunahre banenge. Ghee se classic dhuein jaisi khushbu aur paratdar banawat milti hai, is liye jab ho sake ghee hi use karein.

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