In my kitchen Aloo Paratha presides over all other parathas. It’s undisputably the king of parathas. Since past few weeks we have been having them at least once every week for breakfast. As they say breakfast like a king; we need a king to do justice to it.
Potato is a quintessential part of Indian cuisine, especially for a vegetarian. Breakfast, snack or main course – the menu is incomplete without potato dishes.
High in carbohydrates, it’s not too good for your waistline though. Have you heard this Hindi saying – “aaloo khayega, aaloo ho jayega”? (If you eat potato, you will become like potato). So, it’s recommended for breakfast when you need lots of energy for the day. Also on the days when indulgence is on your menu.
Aloo Paratha/ Potato stuffed Indian Bread
Preparation: 10 mins| Cooking 30 mins| Makes 6-8
250gms wholewheat flour + ~50gms for dusting
3 medium sized potatoes
1-2 green chillies, chopped (optional)
½ cup fresh coriander leaves, chopped
1 tsp coriander powder
½ tsp cumin powder
¼ tsp red chilli powder
1 tsp chaat masala
1 tsp ajwain (carom) seeds
Salt to taste
Oil/ ghee for cooking
Boil/Pressure cook potatoes in water until soft.
Remove from water and keep aside on a plate to cool down. Removing them from hot water would let the water on the potatoes evaporate quickly while they cool.
In a deep plate or bowl, mix together flour, carom seeds (ajwain) and some salt. (Keep about 50 gms flour dry as you would need it for rolling out the parantha/ bread)
Knead into a medium soft dough using warm water.
Keep the dough covered with a damp cloth/ tea-towel while you prepare the stuffing.
Peel the potatoes and mash them with your fists. You want them to break down into small pieces but not as mashed as mashed potatoes.
Add to the potatoes, chopped chillies, coriander leaves and all spices (except carom seeds). Mix well. I simply use my hand, but you can also use a fork.
Now divide the dough into 6-8 balls
Roll out a ball into an approximate 4 inch diameter circle. Put a spoonful of potato stuffing in the middle. Bringing the edges towards the centre of the circle, close the ball and seal it tight.
Dust the, now, stuffed, dough ball with a little dry flour and roll out into an approximate 6 inch diameter circle. You would need to dust more dry flour in between while rolling.
Heat a flat non-stick pan or a tava. Sprinkle a little oil. Put the rolled parantha onto the hot pan and cook on both sides, using a little oil/ ghee until it becomes golden brown.
Repeat for the remaining dough and stuffing.
Serve hot with plain raita (plain yoghurt seasoned with a pinch each of salt, roasted cumin powder and red chilli powder) and pickle.