Easiest Way to Make Yummy Aloo Bengan stuffed paratha

Easiest Way to Make Yummy Aloo Bengan stuffed paratha Delicious, fresh and tasty.

Aloo Bengan stuffed paratha. Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices & herbs. These flavorful and delicious stuffed parathas are a staple in many North Indian households. These are most commonly topped with white butter and served alongside pickle and yogurt.

You can get plain Parathas, however, my favorite is the potato-stuffed flatbread "Aloo Paratha" ("Aloo" means "Potato" by the way).

To make delicious Aloo Paratha, boil the potatoes at least a few hours before you plan to make the parathas and mash them in a large bowl and cover and refrigerate.

Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder.

You can have Aloo Bengan stuffed paratha using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Aloo Bengan stuffed paratha

1. Prepare 4 of Round dhough flour.

2. You need of Dried flour.

3. You need half bowl small of Mixture of aaloo began.

Aloo Paratha is a whole wheat Indian flatbread stuffed with a spicy potato filling.

Aloo Paratha is typically eaten in Punjabi households for breakfast.

There is nothing like a good Aloo Paratha with some butter, pickle and curd and these parathas are loaded with aloo stuffing!.

I love making parathas and eating them.

Aloo Bengan stuffed paratha instructions

1. Mash the aloo bengan add the salt as per taste filling mixture is ready.

2. Make 4 Round balls for paratha medium in size.

3. Roll with rolling pin put mixture on it and cover with other.

4. Roll with rolling pin and put on the tawa.

5. Change the side your apratha is ready serve it with yogurt.

I make different kinds of parathas like mooli parathas.

Aloo paratha is popular potato-stuffed flatbread that's often eaten for breakfast, lunch, or a snack in India.

The recipe is wholesome and filling!

It's traditionally made with butter or ghee, but oil can be used instead.

I use coconut oil, because we like the flavor with the spice, but you can use your cooking oil of choice..