Aloo Paratha
Aloo Paratha is surely one of the most easiest, yummiest and filling food which serves as an excellent breakfast, lunch or dinner item. Everybody has a different version of making these and I am sure it tastes heavenly in all the forms. The best part of our road trips in the North are the road side dhaabha and the yummy food that we get there. The breakfasts always used to be always hot hot aloo parathas. At every place the taste used to be a bit different and with different accompaniments too. We were served aloo parathas with black chana gravy, aloo subzi, chole, curd, achaar at different dhabas. It was really difficult to say which one was better than the other. Today, I am sharing one of my version which I usually make at home.
Ingredients:
For the dough:
- Whole wheat flour 2 cups
- Salt to taste
- Water for kneading
For the filling:
- Boiled potatoes 4-5
- Salt to taste
- Onion 1 small
- Green chillies 3-4
- Coriander leaves 2-3 sprigs
- Amchur to taste
- Chat masala 1 tsp
- Sesame seeds 1 tsp
- Carom seeds a pinch (optional)
- Refined oil 3-4 tbsp
- White butter 2-3 tsp
Method:
- Mix the wheat flour with salt and add water to it and knead into a soft and smooth dough. Keep it covered with a moist cloth and let it rest for 10-15 minutes.
- Finely chop the onion, green chillies and coriander leaves and keep aside.
- Peel the boiled potatoes and mash them well.
- Add the salt, chopped onion, green chillies, coriander leaves, amchur, chat masala and sesame seeds and combine well.
- Pinch out a big orange sized dough and roll it into 4 inches in diamter. Stuff a nice portion of the filling into it.
- Seal the ends and roll it into a thick roti.
- Heat a heavy bottomed tava/girdle and cook these parathas. Apply some oil and cook till both sides are nice and golden in colour.
- Apply a dollop of white butter and serve it with cold curd, achar/tomato sauce.
