Aloo parantha is one of the most loved breakfast in Northern region of India. This crunchy and delicious Indian flat-bread doesn’t need too many accompaniment and is a meal in itself.
Do you freak out on stuffed paratha? Do you have a favorite in particular? Well I have one and yes you are right! The good old aloo paratha! Being a Bengali and true to a bong’s nature, I do freak out on potatoes in any form – finger chips, mashed potato [what we Bongs lovingly call ‘alu bhate’], potato fritters or ‘alur chop’, potatoes in biryani and the list goes on.
So it’s highly obvious that my personal favorite is bound to be ‘aloo paratha’ – the Indian flat-bread stuffed with a spicy mashed potato filling. But in general I love any kind of stuffed paratha [like the other day I made the paneer one] with only one condition which is a must – it has to be served super-hot.
Making a stuffed paratha can be a little messy and it does take time, I agree. But on the other hand, the advantage of these is you don’t have to make a side to be served with them. These are best accompanied by plain yogurt or a spicy pickle. So actually you do save a lot of time on that which you can enjoy while relishing them with your family or friends.
Aloo Paratha... All Bong's Personal Favorite
Serves: 8 Servings
- Whole wheat flour – 2 cups
- Refined oil – 4 to 5 tbsp
- Salt – ½ tsp
- Water as required
For the filling:
- Potato – 2, large
- Red chili powder – ½ tsp
- Oil – 2 tbsp
- Salt to taste
- Take the flour in a large bowl and add salt and the oil. Mix them with fingers so that it forms into small crumbs.
- Add enough water to bind into a semi-soft dough.
- Knead it for 5 to 10 minutes until it becomes smooth. It should not be too sticky or too dry.
- Leave it to rest for half an hour and in the meantime prepare the filling.
- Boil or pressure-cook the potatoes until soft. Drain, peel and mash them with a fork or just use your hands as I do.
- Now heat 2 tablespoons of oil in a non-stick skillet and add the mashed potatoes. You can add chopped fresh coriander if you wish to but I didn’t have it handy at that time.
- Add salt and red chili powder and stir well. All the moisture must be absorbed and it should turn into a sticky dough. Take it out in a bowl and let it cool.
- Now take a small ball of dough approximately of 2 inch diameter and place it on a lightly floured surface. Then flatten it into a small disc.
- Using a rolling pin, roll it out into a small circle, little bigger than your palm.
- Place some stuffing in the center and bring the edges of the dough over the filling and pinch to seal it on top.
- Again press it with your palm to flatten it out slightly. Dust it very lightly with flour and gently roll it out to form a circle as per your desired thickness.
- Heat a skillet/tawa and place the paratha on it. Cook it for few seconds. Drizzle some oil or ghee [clarified butter] around.
- Flip it to other side after few minutes after you see brown spots on its surface. You can drizzle some more oil for the other side but that’s optional.
- Repeat likewise for all the parathas and serve hot with plain yogurt or a pickle of your choice.