Reshmi Aloo Ka Paratha Recipe | How to make Reshmi Aloo Paratha | Reshmi Paratha Recipe – Step By Step with Images and Video.
If you think you’ve tried every kind of paratha, wait until you taste this one! Presenting the ultimate Reshmi Aloo Paratha — so soft and silky it literally melts in your mouth.
Made without water and with just two main ingredients, this unique recipe combines the flavors of naan, kulcha, and stuffed paratha into one irresistible flatbread. Whether it’s lunch, dinner, or a sudden craving on a rainy day, these parathas are quick to make and guaranteed to impress.
Once you try them, they’ll become a permanent favorite in your kitchen!
Ingredients of Reshmi Aloo Ka Paratha Recipe
Reshmi Aloo Ka Paratha Recipe Video
Reshmi Aloo Ka Paratha Recipe | How to make Reshmi Aloo Paratha | Reshmi Paratha Recipe
Materials
- Boiled Potato – 3 pcs
- Cumin – 1/2 tsp
- Salt as per Taste
- Red Chilli Flakes
- Chopped Green Chilli – 3 Pcs
- Chopped Coriander Leaves – 1 tsp
- All Purpose Flour Maida – 1 cup
- Oil – 1 tbsp
Instructions
- Boil & grate potatoes: Boil and peel 3 medium potatoes. Let them cool completely. Grate them finely using a small-holed grater to ensure lump-free dough.
- Add spices to potatoes: In the grated potatoes, add ½ tsp cumin seeds, salt to taste, some crushed red chili flakes, 2–3 chopped green chilies (optional), and 1 tbsp chopped fresh coriander.
- Mix in flour gradually: Slowly add 1 cup of maida (all-purpose flour) to the potato mixture. Do not add water at any point—potatoes provide enough moisture.
- Add oil & knead dough: Add 1 tbsp oil and knead it into a soft, smooth dough. The dough should neither be too stiff nor too sticky—medium soft is ideal.
- Rest the dough: Cover the dough and let it rest for 5 minutes. This helps all the flavors and ingredients to blend well.
- Divide dough into portions: After resting, divide the dough into equal portions—slightly smaller than regular paratha size—to make medium-sized balls.
- Roll the dough: Lightly dust a rolling surface with dry flour or maida. Flatten each ball and roll it into a thin circle like roti.
- Make it extra thin: Keep rotating the board and continue rolling until the paratha becomes extra thin—almost translucent. This is key to the soft, silky texture.
- Heat the pan: Preheat a tawa or pan on medium-high flame. Make sure the pan is hot before placing the paratha—this ensures it stays soft.
- Cook one side lightly: Place the rolled paratha gently on the hot tawa and cook for a few seconds until light bubbles appear.
- Flip and apply oil/ghee: Flip the paratha and apply a few drops of oil or ghee. Lightly press and cook both sides until you get light golden spots.
- Repeat for all: Repeat the same for the rest of the dough balls. These parathas cook quickly due to their thinness—so don’t overcook.
- Serve hot & enjoy: Serve hot with paneer curry, aloo sabzi, or even roll them up as a frankie. These stay soft for hours, making them perfect for tiffin, travel, or special meals.
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Reshmi Aloo Ka Paratha Recipe – Step By Step
1. Boil & grate potatoes: Boil and peel 3 medium potatoes. Let them cool completely. Grate them finely using a small-holed grater to ensure lump-free dough.
2. Add spices to potatoes: In the grated potatoes, add ½ tsp cumin seeds, salt to taste, some crushed red chili flakes, 2–3 chopped green chilies (optional), and 1 tbsp chopped fresh coriander.
3. Mix in flour gradually: Slowly add 1 cup of maida (all-purpose flour) to the potato mixture. Do not add water at any point—potatoes provide enough moisture.
4. Add oil & knead dough: Add 1 tbsp oil and knead it into a soft, smooth dough. The dough should neither be too stiff nor too sticky—medium soft is ideal.
5. Rest the dough: Cover the dough and let it rest for 5 minutes. This helps all the flavors and ingredients to blend well.
6. Divide dough into portions: After resting, divide the dough into equal portions—slightly smaller than regular paratha size—to make medium-sized balls.
7. Roll the dough: Lightly dust a rolling surface with dry flour or maida. Flatten each ball and roll it into a thin circle like roti.
8. Make it extra thin: Keep rotating the board and continue rolling until the paratha becomes extra thin—almost translucent. This is key to the soft, silky texture.
9. Heat the pan: Preheat a tawa or pan on medium-high flame. Make sure the pan is hot before placing the paratha—this ensures it stays soft.
10. Cook one side lightly: Place the rolled paratha gently on the hot tawa and cook for a few seconds until light bubbles appear.
11. Flip and apply oil/ghee: Flip the paratha and apply a few drops of oil or ghee. Lightly press and cook both sides until you get light golden spots.
12. Repeat for all: Repeat the same for the rest of the dough balls. These parathas cook quickly due to their thinness—so don’t overcook.
13. Serve hot & enjoy: Serve hot with paneer curry, aloo sabzi, or even roll them up as a frankie. These stay soft for hours, making them perfect for tiffin, travel, or special meals.
