Pinwheel Aloo Paratha - A Fun Twist on a Classic Recipe

Aloo Paratha is a favorite in many homes, including mine. It’s simple, delicious, and perfect for any time of the day. In this recipe, I’ve given it a fun pinwheel twist that looks exciting and tastes just as good.

 

Ingredients of Pinwheel Aloo Paratha

Portion Servings: 4-5 pax

Preparation Time: 10 mins

Cooking Time: 35 mins

 

For Dough:

• Wheat flour - 1 cup
• Refined flour - 1 cup
• Salt - ½ tsp
• Ajwain - ½ tsp
• Oil - 1 tbsp
• Water - as required
• Oil (for kneading) - ½ tsp

 

For Stuffing:

• Potato (boiled) - 3 pcs
• Beetroot (grated) - 1 pc
• Green chili (chopped) - 1 tsp
• Coriander (chopped) - 2 tbsp
• Onion (chopped) - 1 pc
• Kasoori methi - 1 tbsp
• Amchoor powder - 1 tsp
• Salt - ½ tsp
• Red chili powder - 1 tsp
• Poha - ½ cup
• Oil - as required

 

Instructions of Pinwheel Aloo Paratha

 

Step 1: Prepare the Dough

Mix dry ingredients: In a mixing bowl, combine wheat flour, refined flour, salt, and ajwain.

Add oil: Add 1 tbsp oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Knead the dough: Gradually add water and knead to form a soft and smooth dough. The dough should not be too tight or sticky.

Rest the dough: Add ½ tsp oil, knead again briefly, and cover the dough with a damp cloth. Let it rest for 20 minutes.

 

Step 2: Prepare the Stuffing

Mash potatoes: Peel and mash the boiled potatoes in a large bowl until smooth.

Add grated beetroot and spices: Add grated beetroot, chopped green chili, coriander leaves, chopped onion, kasoori methi, amchoor powder, red chili powder, and salt to the mashed potatoes. Mix thoroughly.

Prepare poha: Rinse poha under water and soak for a few minutes until soft. Squeeze out excess water and mash lightly. Add this to the potato mixture and mix everything well.

 

Step 3: Roll the Dough

Divide the dough: Divide the dough into two equal portions.

Roll out the dough: Dust a work surface with flour and roll out one portion into a thin rectangular sheet, ensuring an even thickness.

 

Step 4: Spread the Stuffing

Apply stuffing: Take half the prepared stuffing and spread it evenly over the rolled-out dough. Leave a small border around the edges to prevent spillage.

 

Step 5: Shape into a Log

Roll tightly: Starting from one end, roll the sheet tightly into a log, ensuring the stuffing stays intact. Press the edges gently to seal the log.

Repeat the process: Repeat the same process with the remaining dough and stuffing.

 

Step 6: Slice and Cook the Pinwheels

Slice the log: Use a sharp knife to slice the logs into 1-inch thick pinwheels. Handle gently to retain the shape.

Cook the pinwheels: Heat a tawa or skillet over medium heat and drizzle a little oil. Flatten each pinwheel slice with a rolling pin for even cooking.

Flip and cook: Place the pinwheels on the tawa, cook on medium heat, flipping occasionally, and drizzle oil as needed. Cook until both sides are golden brown and crisp.

 

Step 7: Serve Hot

Serve and enjoy: Transfer the cooked pinwheels to a serving plate. Serve hot with chutney, yogurt, or your favorite dip.

 

About the Recipe

This Pinwheel Aloo Paratha is made with soft dough and a flavorful potato filling. To make the filling even better, I use poha (flattened rice) to bind it. This keeps everything together and makes the paratha easy to roll and cook. The pinwheel shape makes it unique and fun to eat, especially for kids.

 

Cooking Tips

Here are some tips that I follow to make perfect Pinwheel Aloo Parathas:

• Knead the dough well: Make sure the dough is soft and smooth. Adding a little oil while kneading helps keep it soft.
• Bind the filling: Adding poha to the filling keeps it from being too wet, so the parathas don’t break when you roll them.
• Roll gently: Roll the paratha lightly to keep the pinwheel shape intact. Use a little dry flour if it sticks.
• Cook evenly: Cook on medium heat. Press the edges lightly with a spatula to make sure the paratha cooks evenly.

 

What to Serve with Pinwheel Aloo Paratha

Here’s how I like to serve these parathas:

• Chutney: Mint or tamarind chutney tastes great with it.
• Yogurt: A bowl of plain yogurt or spiced raita balances the flavors perfectly.
• Pickles: Indian pickles add a nice tangy flavor.
• Beverages: I enjoy it with masala chai or sweet lassi.

 

Storage Tips

Sometimes I make extra parathas to save for later. Here’s how I store them:

• Refrigeration: You can keep cooked parathas in an airtight container in the fridge for up to two days. Reheat them on a pan to keep them fresh.
• Freezing: Partially cook the parathas, then freeze them in a ziplock bag. When you’re ready to eat, cook them fully on a pan.
• Pre-make the filling: The filling can be made ahead of time and stored in the fridge for up to three days.

 

FAQs

Here are some common questions I get asked about this recipe:

• Can I skip poha in the filling? Yes, but I suggest replacing it with breadcrumbs or boiled chickpeas to help bind the filling.
• How do I stop the paratha from breaking? Make sure the dough is soft and the filling isn’t too wet. Seal the edges tightly before cooking.
• What vegetables can I add? You can add grated carrots, chopped spinach, or boiled peas to the filling for extra nutrition.
• What’s the best way to reheat? Always reheat on a hot pan with a little oil for the best taste. Avoid microwaving as it can make the paratha chewy.

 

I hope you enjoy making and eating these Pinwheel Aloo Parathas as much as I do! Let me know how they turn out for you.