Aloo Paratha

To make Aloo Paratha without stuffing, simply prepare the dough using whole wheat flour, salt, and water. Knead it until smooth, let it rest, and then roll it out into circles before cooking on a skillet. This method creates a delicious paratha that is easy to prepare and perfect for breakfast.

Aloo Paratha pairs wonderfully with raita and pickle, which enhance its flavors. You can also serve it with yogurt or a side of fresh salad for a balanced meal. These accompaniments complement the paratha's taste and add a refreshing touch.

Yes, you can make a gluten-free version of Aloo Paratha by substituting whole wheat flour with a gluten-free flour blend, such as rice flour or almond flour. Keep in mind that the texture may vary, so you might need to adjust the water content to achieve a soft dough.

To store leftover Aloo Paratha, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them, separating each paratha with parchment paper to prevent sticking. Reheat them on a skillet or in the microwave before serving.

You can use various oils for cooking Aloo Paratha, including ghee, vegetable oil, or olive oil. Ghee adds a rich flavor, while vegetable oil is a healthier option. Choose the oil that suits your taste preferences and dietary needs for the best results.