Most of the times, when I am at office, I order aloo paratha for breakfast. We have a little shop just across the street, that sells some amazing parathas. If we need to get the aloo parathas, we need to order them quite early or else we end up getting a gobhi (cauliflower) paratha or mooli (radish) paratha in its name. 😀
I have tried many versions of this favorite stuffed flatbread. However, once I tried this version, I have never gone to try any other recipe. The masala filling is so easy to make. The crushed spices give it a nice intermittent bites, that add to the taste of the parathas. I like it nice and simple, just with some yogurt to dunk in and some pickle. The best thing about this bread is that you don’t need any side to go with it. It is apt for breakfast, brunch, lunch or dinner – any time eating, as it is called! 😉
After a lot of struggling, finally I make perfectly shaped parathas without any sprouting out masala. Here is what I mainly do:
- Make sure that the ball of dough is double the size of the ball of potato filling.
- While rolling the dough, roll the center thinner that the edge.
- Keep the filling in and close the top like a momo.
- Using your hands, slowly pat the paratha till it becomes of the size required. Spread a little oil on your rolling board and your hands and pat them, rolling them as you pat. This will ensure that the paratha is of the same thickness and the masala is all over it.
Sounds good? 🙂 I haven’t taken a step by step, since it is a little tricky with the messy hands, but InShaAllah I will try to include it the next time I make this. I hope what I have mentioned above is understandable as well! Off to the recipe…
Can you believe that the only other parathas I have on my blog is this lazy Chilli Chicken Parathas and these quick fix Daal Parathas? This is a section I may not improve unless I keep my laziness aside! 😉
- 2 cups all purpose flour
- 2 cups whole wheat flour
- Salt to taste
- 1 tsp ghee
- Lukewarm water for kneading
- FOR FILLING:
- 4 medium sized potatoes (approx 500 gm)
- 1 tbsp ghee
- 1 large onion, minced
- 2 green chillies, minced
- ½ tsp turmeric powder
- 4 tbsp coriander leaves, chopped
- Salt to taste
- FOR ROASTING AND CRUSHING:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- Combine the flours, salt and oil in a bowl. Add water little by little and knead till you have a soft and elastic dough, which is non-sticky. Cover and set aside to rest for at least an hour.
- Boil the potatoes till done. Peel and mash.
- In a dry saucepan, roast the cumin, coriander and red chilli briefly. Ensure not to burn. Transfer them to a mortar and pestle and crush them till slightly powdery.
- In a saucepan, heat ghee, saute the onions till soft.
- Add the green chillies and turmeric powder and saute till raw smell is gone.
- Add the mashed potatoes, crushed roasted spice, salt and coriander leaves and mix well till the whole mixture is homogenous and combined.
- Switch off and allow to cool completely.
- Divide the dough into 8 equal parts. Divide the potato filling too.
- Roll one dough into a small round, place the filling inside and close the dough over it.
- Sprinkle oil on the rolling pad and slowly pat the dough, turning it with each pat till you have a large round, equally spread. (given in a little more detail in the post)
- Repeat the process with every dough ball.
- Heat a tawa. Sprinkle ghee on it and keep one side down. Sprinkle ghee on the top. Keep flipping and cooking till it is nicely done.
- Serve warm with cold yogurt and pickle!