Aloo Paratha For Tiffin

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Forget soggy lunches! Discover the secret to perfectly soft and flavorful Aloo Parathas that stay delicious in your tiffin. This easy-to-follow guide unlocks a simple trick to ensure your parathas are never dry, even hours later. Plus, learn how to sneak in extra veggies for a healthy twist kids will love. Ready to revolutionize your lunchbox? Find out how to make these irresistible parathas that will have everyone asking for your recipe.

Also Read – Best Paratha For Breakfast Or Tiffin Snack

Also Read – Flavourful Veggie Paratha Recipe

Ingredients:
  • 1 Medium-sized potato (peeled & chopped)
  • Paste: (1/2 Inch Ginger, 3 Garlic Cloves, 2 Green Chilli)
  • 1/4 tsp Ajwain (Carom Seeds)
  • 1/2 tbsp Sesame Seeds
  • 1/2 tsp Chaat Masala Powder
  • 1 tsp Cumin & Coriander Seeds Powder
  • 1/4 tsp Turmeric Powder
  • A Pinch of Hing / Asafetida
  • Coriander Leaves
  • Salt to taste
  • 1 tbsp Besan / Gram Flour
  • 1 Bowl of Wheat Flour
  • Water
  • Oil
  • Optional additions:
    • Spinach (palak), finely chopped
    • Onion, finely chopped
    • Cheese, grated

Also Read – Cauliflower Paratha: Easy Recipe

Instructions:
  1. Grate the peeled potato. Squeeze out any excess water.
  2. Place the grated potato in a bowl.
  3. To the bowl with potato, add crushed ginger, garlic, and chillies.
  4. Add carom seeds (crush them between your palms before adding).
  5. Add white sesame seeds.
  6. Add chaat masala (or amchur powder).
  7. Add coriander-cumin powder.
  8. Add turmeric powder and asafoetida.
  9. Add chopped coriander leaves.
  10. Add salt to taste.
  11. Add gram flour.
  12. Gradually add wheat flour to the mixture.
  13. Mix everything well. The potato will release some moisture, so initially, you might not need water.
  14. If needed, add a little water to form a soft dough.
  15. Once the dough is formed, add a little oil or butter on top and knead again.
  16. Take a portion of the dough.
  17. Dust a rolling surface with a little wheat flour.
  18. Roll the dough into a thin circle (paratha). Don’t make it too thick. You can also use oil instead of flour for rolling.
  19. Alternatively, you can pat the dough flat with your hands instead of rolling.
  20. Heat a tawa (griddle), preferably an iron one.
  21. Once the tawa is hot, spread a little oil on it.
  22. Place the rolled paratha on the hot tawa. Cook on medium heat.
  23. When one side is lightly cooked, flip it.
  24. Apply oil, ghee, or butter on the cooked side.
  25. Flip again and cook the other side, applying oil/ghee/butter.
  26. Cook both sides until golden brown and well-cooked. The parathas will remain soft.
  27. Serve the hot parathas with chutney or tomato sauce. They are great for kids’ tiffin boxes.
  28. Optional: You can add finely chopped spinach, onion, or even cheese to the dough for variation. Enjoy your meal.

Also Read – Delicious Tomato Papad Chutney

Aloo Paratha For Tiffin

Shubham Nimbalkar
Craft soft, delicious Aloo Parathas for tiffin! Our easy recipe ensures perfect, non-soggy parathas every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Indian
Servings 3

Ingredients
  

  • 1 Medium-sized potato peeled & chopped
  • Paste: 1/2 Inch Ginger, 3 Garlic Cloves, 2 Green Chilli
  • 1/4 tsp Ajwain/Carom Seeds
  • 1/2 tbsp Sesame Seeds
  • 1/2 tsp Chaat Masala Powder
  • 1 tsp Cumin & Coriander Seeds Powder
  • 1/4 tsp Turmeric Powder
  • A Pinch of Hing / Asafetida
  • Coriander Leaves
  • Salt to taste
  • 1 tbsp Besan / Gram Flour
  • 1 Bowl of Wheat Flour
  • Water
  • Oil

Optional additions:

  • Spinach/palak finely chopped
  • Onion finely chopped
  • Cheese grated

Instructions
 

  • Grate the peeled potato. Squeeze out any excess water.
  • Place the grated potato in a bowl.
  • To the bowl with potato, add crushed ginger, garlic, and chillies.
  • Add carom seeds (crush them between your palms before adding).
  • Add white sesame seeds.
  • Add chaat masala (or amchur powder).
  • Add coriander-cumin powder.
  • Add turmeric powder and asafoetida.
  • Add chopped coriander leaves.
  • Add salt to taste.
  • Add gram flour.
  • Gradually add wheat flour to the mixture.
  • Mix everything well. The potato will release some moisture, so initially, you might not need water.
  • If needed, add a little water to form a soft dough.
  • Once the dough is formed, add a little oil or butter on top and knead again.
  • Take a portion of the dough.
  • Dust a rolling surface with a little wheat flour.
  • Roll the dough into a thin circle (paratha). Don’t make it too thick. You can also use oil instead of flour for rolling.
  • Alternatively, you can pat the dough flat with your hands instead of rolling.
  • Heat a tawa (griddle), preferably an iron one.
  • Once the tawa is hot, spread a little oil on it.
  • Place the rolled paratha on the hot tawa. Cook on medium heat.
  • When one side is lightly cooked, flip it.
  • Apply oil, ghee, or butter on the cooked side.
  • Flip again and cook the other side, applying oil/ghee/butter.
  • Cook both sides until golden brown and well-cooked. The parathas will remain soft.
  • Serve the hot parathas with chutney or tomato sauce. They are great for kids’ tiffin boxes.
  • Optional: You can add finely chopped spinach, onion, or even cheese to the dough for variation. Enjoy your meal.

Video

Keyword Tiffin & Lunch

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