A large boiled potato was lingering about in the fridge along with some chapati dough. I decided to make Aloo Parathas for breakfast/brunch since it meant less preparation work. The stuffing I make is super simple. Whatever variations of the stuffing I prepare, coriander leaves and green chilies are a constant. And I always use desi ghee to roast them, the flavor is simply out-of-the-world. Yogurt and pickle is our favorite side to go with Aloo Parathas.
Aloo Parantha Recipe
Prep & Cooking: 30 mts
Makes 6 parathas
Cuisine: North Indian
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For parantha:
2 cups whole wheat flour/atta
1/4 tsp salt
water to knead the dough
For stuffing:
2 potatoes, boiled, peeled and mashed
1 1/2 tsps green chili paste
1 1/2 tbsp chopped coriander leaves
big pinch turmeric pwd
1/4 tsp cumin pwd
1 tsp coriander pwd (coarsely crushed works good)
pinch of amchur pwd
salt to taste
ghee or oil to roast the parathas
1 Add salt to the atta, combine, slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 10 mts. Get the stuffing ready in the mean time.
2 Prepare stuffing by combining mashed potato, green chili paste, coriander leaves, coriander pwd, turmeric pwd, cumin pwd, amchur and pinch of salt and combine.
3 Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough.
4 Dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
5 Heat a iron tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
6 Serve hot with any curry of your choice or yogurt or raita.
