Aloo Paratha – Our very first internationally acclaimed Indian flat bread that is now a common breakfast in every Indian homes (apparently) . Originated in Punjab and is still a staple breakfast of the Punjabi. They say in Punjab, the farmers use to to do plenty of hard work in fields sowing and growing wheat in farms. It was quite a task hence they needed a heavy high protien and high calorie diet that can give them strength all day long. Hence the morning breakfast used to be hot and fat aloo parathas with plenty of makkhan to go with it. They had it with thick and creamy curd and onions and pickles. A glass of lassi or chaas was a must after this heavy brekkie. Ever since the trend is being followed and the Aloo parathas are still served with curd and pickle.
Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
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- 2 cups Whole Wheat Flour
- 3 Potatoes (boiled)
- 2 tbsps Coriander - (chopped)
- 1 Onion - small (chopped)
- 1 tsp Amchur Mango Powder / Raw
- 1/2 tsp Cumin Powder
- 1/2 tsp Chili Powder Red
- Salt - as needed
- Water - to knead
- Ghee Oil or for frying
Ingredients
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- Sieve flour in a large flat base utensil and add salt as needed. Now using adequate amount of water knead the flour to make a soft, smooth dough. Cover the dough with a muslin cloth and keep aside. This will prevent the dough from drying and forming a dry crust.
- In another bowl, add mashed potato and chopped onions, chopped coriander, cumin powder, amchur, red chili powder and salt as needed and mix together nicely.
- Heat an iron tawa and meanwhile start making the parathas. Pinch some dough and roll between your palm such that it comes to a size of a large lemon.
- Flatten the ball and coat with some dry flour from both sides.
- With the help of your hands circulate the sides of the flat ball to shape it into a disk.
- Fill healthy amount of potato mix between the disk with a spoon.
- Close the disk by holding the open sides and joining them all together on the top. Seal the top by pressing it gently.
- Again flatten the stuffed disk on the dry flour from both sides and start rolling it round with the help of a rolling pin.
- Be gentle while rolling, the potatoes should not tear apart from the paratha.
- Place the paratha on the heated tawa and dry roast from one side first.
- Flip the paratha and dry roast it from the other side as well. Meanwhile apply ghee/ oil on the above roasted side and spread evenly with a spatula.
- As soon as the bottom side is roasted, flip it again and let the oiled part fry well. Meanwhile apply lil more ghee/oil on the other dry roasted side as well.
- Fry both sides till golden in color and you get to see a crispy crust on top.
- Using the same method, make more parathas out of the dough.
- Pile up the parathas on a plate and serve one by one by applying lots of butter/fresh makkhan on the top.
- Serve hot with creamy curd and pickle!