This instant aloo paratha recipe is an easier and quicker version of your traditional aloo paratha made with dehydrated hashbrowns. You can serve this with spicy pickle, yogurt, or dal, or even with a little butter for a comforting meal!
Why this Instant Aloo Paratha?
Do you want to save money? Then try this recipe! When you crave for aloo paratha make this and never order a take out. You save money and at the same time have a wonderful and tasty meal.
In addition, this is easy to make. This takes less time than the traditional aloo paratha. No need to cook potatoes first which saves time.
The trick is to use dehydrated hashbrowns. These are cooked, shredded, and dehydrated potatoes. All you need to do is to add hot water and let it rehydrate. And in the meantime, knead the dough such that meal can be brought to the table in less time.
Further, this recipe can be doubled or tripled to make more. If you are planning to serve this for surprise visitors, this is the best choice for a lovely meal.
With tons of filling inside, this instant paratha is way over than your takeout meal! Yes, beyond comparison. Plus, you can tweak in your favorite spices and herbs to create multitude flavor variations. Don't you agree that this will be a winner?
Ingredients
You will require the following ingredients to make this delicious paratha:
Whole wheat flour - Whole wheat flour gives the extra nourishment and fiber making it a perfect base for the parathas.
Salt - Gives flavor
Ghee - Enhances flavor and aroma.
Dehydrated hashbrowns - These are the star of the recipe. This is the trick to make aloo paratha quicker with no compromise in taste.
Cilantro - boosts flavor
Water - to knead the dough
Turmeric - Adds color and boosts immunity
Cumin and coriander powder - Enhance flavor and aroma.
Thai chili and cayenne - Adds to the spicy kick
Ginger - boosts digestion and adds flavor.
Serving Suggestions
This is heavenly with a cube of soft butter on top. Just tear a piece of the paratha, scoop dunk the paratha piece into the melting butter. It is pure bliss! I can guarantee this will be THE amazing meal! However, you canserve this with spicy pickle like mango pickle or Spicy Garlic Pickle and/or yogurt for an easy weeknight meal. Simple Tadka Dal or Palak Dal are also great sides for the paratha.
This paratha can be served for any meal. Serve it for breakfast, your family will love you the best! These parathas when packed for lunch, kids will definitely gobble up and bring empty lunch box back. For dinner, this makes a comforting family loved meal making joyous conversations and memories.
Storage
This paratha can be stored at room temperature for a day to the most. However, I strongly recommend storing it in the refrigerator if you are planning to use it later. These stay well for 4-5 days in the refrigerator. When needed, you can warm them on stove top and serve it hot hot.
Is this Vegan?
No, this paratha uses ghee for brushing the parathas. For a vegan version, you could use oil or vegan butter for brushing. They taste amazing in that way too.
Variations
Like I said earlier, you can add your own spin to this aloo paratha. Change the cilantro to any herb that you may like or have on hand. Plus, you can also play around with diffrent type of spices added to it. That gives you a variety of aloo parathas to make for your family!
More Paratha Recipes
I am on a journey to share A-Z whole wheat paratha recipoes for the #2024alphabetchallenge. Earlier, I had shared Avocado Paratha, Beet Fennel Paratha, and I have veggies in this paratha and are great for any meal. While the Chocolate Cashew Coconut Caramel Stuffed Paratha and Dates Walnut Paratha use chocolates, nuts, dried fruits, and are great for desserts. Edamame Paratha and Fava Fennel Paratha are stuffed parathas with tasty filling and make a great lunch or dinner. Do you know you can add your salsa to make tasty paratha? Try these Green and Red Salsa Paratha and Hummus Herb Paratha, and let me know how you loved them. Stay tuned for more delicious paratha recipes.
Instant Aloo Paratha
Ingredients
- 1½ cup whole wheat flour
- 1 tbso oil
- 1 tsp salt
- ¾ cup water
For Filling
- 1 box Dehydrated hashbrowns, 4.2 oz.
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ¼ tsp Turmeric
- ¾ tsp Salt
- 2 tbsp Cilantro
- 1 Thai chili finely
- 1 tsp Ginger finely minced
Cookie
- 3 tbsp ghee/oil
Instructions
- Rehydrate the hashbrowns according to the package instructions by pouring hot water.
- In the meantime, knead the dough and set aside for 15 minutes. Divide it into 7 portions.
- To the rehydrated hashbrowns, add chopped Thai chili, turmeric, cayenne, coriander powder, cumin powder, salt, and cilantro. Combine thouroughly mashing the potaties slightly. Divide it into 7 portions.
- Take a portion of the dough and roll it into a 5-in disc. Place one potato portion and gather the ends and seal it completely. Dust with flour as necessary and roll it into a 8-9 inch disc. Repeat with the remainning portions of the dough.
- Heat a castiron pan. Place the paratha and cook for a minute. Brush with ghee and flip to cook the other side. Brush the top and flip after 40 seconds. Flip again until you ger nice brown spots. Brush with ghee and set it aside. Repeat with the remaining parathas.
- Serve instant aloo parathas with pickle and/or yogurt, dal.
#2024 Alphabet Challenge Recipe:"I"
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Wendy Klik says
Great time-saving idea, using the rehydrated potatoes.
Camilla Mateo Mann says
This looks so good! I still haven't tried to make my own paratha. I will try your process soon.
Colleen - Faith, Hope, Love, & Luck says
Dehydrated hashbrowns??? Game-changer in the kitchen. I can think of so many recipes these would come in handy for...and this one looks like a good place to start!
Mayuri Patel says
What a wonderful idea Radha. Would not have thought of using dehydrated hashbrowns to make aloo parathas.
Karen's Kitchen Stories says
That's a fabulous idea using the boxed potatoes! After all, they are potatoes, right? I love aloo paratha and I'm definitely trying this.