A type of Indian flat bread filled with spiced mashed potato cooked on a griddle/ tawa. Best served as breakfast but can be had for lunch or dinner.
I have some really fond memories with parathas; my mom not only makes the most amazing parathas but also makes endless variations which of course I will share with you soon. And aaloo paratha is the best paratha to start with as it’s probably the easiest of all parathas.
Whenever I take parathas in my lunch box I have almost always finish them before lunch time and I seriously suggest eating them while they are still warm. So try this recipe and tell me if you could wait that long ;)
Serves: 8 to 10 parathas
For the filling
2 large potatoes Boiled, peeled and mashed (pressure cook for 3 whistles)
Coriander leaves 1/3rd cup
Green chilly- 1 small thinly chopped
Garlic- 2 cloves crushed and chopped
Turmeric- ½ tsp
Chilly powder- ½ tsp
Dry mango powder- 1tsp
Coriander powder- ½ tsp
Salt to taste.
For the dough:
Aatta- 2 cups
Oil- 1 tsp
Salt to taste
Water to knead the dough
Oil for the parathas
Yoghurt seasoned with salt and black pepper.
1. Knead the dough and leave aside; you don’t want the dough to be too hard or soft. For more see how to make dough
In a bowl mix all the ingredients for the filling, cool the filling if the potatoes are still warm.
Knead the dough with a little oil on your palms ,Make equal size dough balls,
There are two ways to make parathas, method 1: flatten out and fill it with a small ladle of potato filling, seal the edges to make a parcel and flatten it, roll out starting with the center to evenly spread the filling.
Method 2: take 2 dough balls, roll out two rotis one bigger than the other, layer the potato mash on the bigger then place the smaller one on top and seal the edges. Roll out starting with the center to evenly spread the filling.
Heat the tawa/ griddle place the paratha and roast on both the sides well. I prefer to apply oil after I have removed them from the tawa.
Serve it with yoghurt seasoned with salt and black pepper or some butter milk or lassi.
|Aaloo Paratha with yoghurt|
1. The potato mash should not be lumpy this could tear the paratha.
2. Avoid using coriander stalks; this could also cause the paratha to tear.
3. If your dough is too soft or the filling to moist method 2 would work best.
4. Using too much flour while rolling out the parathas would make them dry, so avoid using too much flour or dust out as much as you can gently before placing on the tawa.