I remember my mummy preparing aloo paratha during winter season and serving it with mango pickle which she had already prepared during the summer. Those hot parathas with pickle ,oh it was such a tasty treat for me and my brother. It makes me nostalgic.
By: Sushmita Pandit
well with time i have seen paratha getting customized with so many other vegetables, cheese and chicken.
In North western India, the region of Punjab,Haryana and Delhi are specialized in parathas and now you can find these parathas being prepared everywhere in India. As you reach Bihar there is another very tasty and popular paratha dish called Sattu Paratha.
With time these parathas have crossed the borders and have reached to the dining plates of most of the countries on the globe.
My son has no teeth yet but he still loves them ,chewing the small bits with his tight gums. My hubby likes them too and i often pack them for his lunch.
The type of aloo paratha that i prepare is very simple.
- Wheat Flour -2 cup
- Water to knead the flour
- Boiled Potato - 2 large sizes
- Onion-1 finely chopped
- Garlic- 8 cloves finely chopped
- Ginger -1 TSP minced
- Green Chilly- 3 finely chopped
- Salt as per taste
- Ajwain -1 TSP
- Cumin seed- 1/2 TSP
- Coriander/Mint Leaves- shredded
- Unsalted butter/Ghee for cooking
Preparation of the dough:
Prepare the dough with wheat flour and water ,leave it aside.
Preparing the filling:
mash the boiled potatoes .Add onion,garlic ,chilly,ginger,ajwain,cumin seeds,coriander/mint leaves,salt. Mix well.
For the Bread:
make logs of the dough and simply tear them into balls of pamfull size.
Dust them with flour powder and then make bowls out of it.
For making bowls, hold the ball in left hand with the thumb at its center. With the thumb of the right hand finger start pressing around the left hand thumb.Keep rotating with the other fingers of left hand.
Fill the bowls with the potatoes mix and close the mouth of the bowl and then roll them flat.
Heat the tawa . Place the flattened bread over the heated tawa. Turn on both sides until both the side becomes golden brown in color. Once ,done grease the bread with ghee/butter on both sides. press with spatula on both sides once the bread seems to be cooked take them off the tawa.
Serve them hot with tomato chutney , yogurt or pickle.
Enjoy and keep cooking :-)
By: Sushmita Pandit