Aloo Paratha

Morning arrives. Unheralded. Rain-drenched, caped in verdant green. The efforts of the cosy warmth of my blanket notwithstanding, I drag myself out of bed. The patient nag of a persistent drizzle. The pitter-patter on the window pane. The orb of a washed out sun. The hazy silhouette of a metropolis locked in a reverie. The fast morphing canvass of busy clouds.

A hot cup of Darjeeling beckons. And of course something soulful and hearty for breakfast, can anything be more apt than an  aloo paratha laced with a dollop of golden butter and oodles of love?

Aloo Paratha

Aloo Paratha, parathas stuffed with a delicious potato stuffing. Can anything be more apt if you're looking for something soulful and hearty for breakfast ?

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine North Indian

Servings 5 piece

Ingredients

  

For the Paratha

• 11/2 cups whole wheat flour
• 1/2 tbsps oil
• 1 tsp ghee melted
• salt to taste

For the Aloo Stuffing

• 1 potato peeled, boiled and mashed
• 1 tsp cumin seeds
• 1/2 cup onions finely chopped
• 3 tsps green chillies finely chopped
• 1/2 tsp chilli powder
• 2 tsps amchur or dry mango powder
• 2 tbsps coriander leaves finely chopped
• 2 tbsp oil
• 1/2 tbsp ghee for greasing
• salt to taste

Accompaniments

• 1/2 cup curd
• 1 tbsp pickle
• 5 small cubes butter

Instructions

 

For the Paratha

• Combine the whole wheat flour, ghee and salt in a bowl and mix well. Add enough water and knead into a semi-stiff dough. Cover with a damp cloth. Keep aside.

For the Aloo Stuffing

• Heat the ghee and oil mixture in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and saute on a medium flame for 2-3 minutes.
• Add the green chillies, followed by the mashed potatoes, salt, chili powder, dry mango powder, cook for another 5 odd minutes.
• Sprinkle chopped coriander leaves and mix. Adjust seasonings.
• Put off the flame and allow to cool to room temperature. Divide the stuffing into 5 equal portions and keep aside.

How to make the parathas

• Divide the dough into 5 equal portions, shape to form smooth balls.
• Take each dough ball and flatten it out using your hand. Put one portion of stuffing inside and seal it carefully by bringing all the edges into the center. Flatten it using your hand.
• Now roll into 5-6 inch circles, sprinkle a little dry flour to make rolling easy. Repeat for the remaining parathas.
• Mix oil and melted ghee in a bowl and keep it ready.
• Place the paratha on a hot tawa or griddle. Cook till side has slightly browned, flip the paratha and cook the other side. Brush some oil-ghee on the browned side.
• Flip it again and brush oil on the other side. Flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked. Remove from heat.
• Serve the aloo parathas hot with fresh curd, a pickle of your choice or just topped with a dollop of butter. Enjoy!!!

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