photo credit: ampersandyslexia
My memories of Aloo Paratha goes back to those wintery days when mom used to make hot parathas while I used to savor it from my cosy blanket…ahh what days! 🙂
There is no hard and fast rule when Aloo paratha can be had…you can have it for breakfast / lunch or dinner…the way you want. If you have left over mashed potato you know how you can recycle it! 🙂
For Masala
Potatoes – 4-5 (boiled and mashed)
Onions – 2 medium (finely chopped)
Green chilli – 2 (finely chopped)
Coriander leaves – for garnish (finely chopped)
Coriander powder – 1 tsp heaped (better if freshly ground)
Chilli powder – 1 tsp
Dry mango / Aamchur powder – 1 tsp
Fennel powder – ½ tsp
Cumin seeds – ½ tsp
Salt to taste
To learn how to knead dough click here
- Mix all ingredients for masala and keep it aside
- Make balls with the dough for as many parathas you intend to serve
- Roll the dough slightly with a rolling pin.
- Place 1 tsp of masala and seal the dough from all corners
- Dust it with dry flour and roll till you get a 3 inch circle
- Heat pan and place the rolled dough
- Upturn the parantha using a flat spatula
- Smear little oil on the half cooked side and turn it again
- Repeat the process with the other side
- Cook both sides till it is nice and golden brown
- Serve hot with yogurt / curd and pickle
•   the dough when rolled and cooked minus the masala become plain parantha
•   minus the smeared oil it is chapatti! You can smear butter / oil / clarified butter post it is cooked or you can have it dry
till next time….happy cooking!!
Akshayapatram 