After spending 5 years in Delhi, I am fully convinced that Paratha’s is not only one of the most popular breakfast, but lunch and dinner too in across India, every house has their own recipes and combinations to make Paratha.
Paratha’s can be with any type ‘stuffed’ with different kinds of filling or ‘plain’. These Paratha’s are layered with oil/ghee and to make them you do not need to spend a lot time in the kitchen.
Out of all the combinations, Aloo Paratha or Aloo stuffed Paratha is most popular amongst all. It is also known as a king of all Parathas. So, as like others I also love the Aloo Paratha hot topped with butter and which I can have any time in a day with Pickle, Curd, Raita or Chutney.
Cooking is my passion and I still remember those days when my mom holds old recipe book which was very close to her heart and always shown like she can’t do anything without it when she wants to make anything new and to be very frank, I do feel the same when my internet connection goes out and would not be having any clue how to cook.
So, from pathetic cooking to yummy Aloo Paratha my journey has been fun.
For making Dough:
- 2 Cup wheat flour
- 2 tablespoon yogurt
- 2 tablespoon ghee/oil
- Salt to Taste
- ½ Cup Water
- 3 large boiled smashed potato
- 1 medium finely chopped onion
- 1 green chilly
- ½ tsp cumin powder, black pepper, dry mango
- 1 tsp chilli powder
- 1 tsp garam masala
- ½ tsp turmeric
- Salt to taste
- Few finely chopped coriander leaves
- 1 tsp chaat masala
- Few finely chopped mint leaves
- 1 tablespoon grated ginger
- Mix the flour with oil and salt
- Add the water and make the soft dough
- Cover the dough and rest it for a tleast 20 minutes
- Peel the boiled potatoes and mesh them as smooth as you can
- Add all the ingredients with mashed potato and mix it properly
- Now paratha stuffing is ready
- Few are the things which you need to keep in mind, while making this might be I have used the substitutes of the spice and herbs to flavour the stuffing, but you are free to use herbs and spices the way you like it.
How to make
- Take an equal medium size dough ball and roll out to around 4 inchs, dust it wheat flour if necessary.
- Place a mashed potato ball in center and bring up the sides of the dough circle and properly enclose it.
- Now flatten the sealed dough and dust it with wheat flour, then gently roll it out to 6-7 inch diameter.
- Place the rolled paratha on a preheated tawa and roast it on medium flame.
- After the brown spots you can grace 1-2 tablespoon oil/ghee and repeat the process on the other side as well
- On the lower heat shighly press down on the paratha at different places with the help of a spatula
- Paratha is ready to serve with mint chutney, raita and pickle.
Note: Not only good Paratha’s but the best way to enjoy is to have this along with good company.