Aloo Paratha, White Butter, Achaar and Lassi – it is very unlikely that anyone would not have a watery mouth when they hear this combination. Come winters and this is a must-have at almost all road-side dhabas.
I moved out of Delhi but could never let go of the 11 years that I had spent there. And whenever I get a chance, I try to replicate the experience in at least the food that I cook. And since most of my family members liked Delhi and the street foods there, it never happens that I make something and somebody doesn’t like it (after all they do not stand a choice. Isn’t it..lol).
In Bangalore, I could not find an authentic restaurant where I could find good parathas and hence I prefer making parathas at home, especially aloo parathas. Because of 2 reasons – it is the easiest to make and everybody likes it.
So rest assured that this is not an experiment. In fact I am quite experienced in making parathas.
Some of the ingredients that I have used is to get a unique flavor and if you decide you don’t want to use them, you are free to do so. Go ahead and make some of these tasty Indian breads at home and enjoy with your family.
To make dough
- Wheat Flour - 2 Cup
- Salt - 1/2 teaspoon
- Water - as per required
- Oil - 2 teaspoon
To make stuffing
- Potatoes - 4-5 medium sized
- Onion - 1 finely chopped
- Green Chilli - 1/2 teaspoon finely chopped
- Garam masala powder - 1 teaspoon optional
- Chilli Powder - 1/2 teaspoon
- Coriander leaves - 1 teaspoon finely chopped
- Ginger-garlic paste - 1/2 teaspoon
- Salt - as per the taste
- Whole-wheat flour for rolling - 1/4 cup
- Oil - to cook
Method to make stuffing
- Boil potatoes until tender.
- Once cooked, drain the water and let the potatoes cool down.
- Once the potatoes are cool enough to handle, peel and mash them.
- Add onion,green chilies, garam masala powder, chilli powder, coriander leaves, ginger-garlic paste and salt. Mix well and set aside.
Method for mixing dough
- In a wide bowl, add wheat flour, salt, oil and knead the wheat flour with water to a smooth dough. Cover and let the dough rest at least ten minutes.
- Divide the dough into equal parts and make balls out of it.
Method to make paratha
- Take a atta dough ball.
- Using the palm and your fingers press and spread the dough into a small round shaped puri.
- Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
- Now gently roll the stuffed parathas to a size of a chapati or roti. (take care that the filling does not ooze out or tears the dough)
- Now heat tawa and roast the paratha with ghee, oil or butter till golden brown on both sides.
- Remove from tawa after both the sides are cooked well.
- Follow the same process with the rest of the dough balls.
- Serve aloo paratha along with white butter, curd or pickles.
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