Aloo (Potato) Paratha Recipe

India, Day 1
Creative Commons License 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

  1. Mix all ingredients for masala and keep it aside
  2. Make balls with the dough for as many parathas you intend to serve
  3. Roll the dough slightly with a rolling pin.
  4. Place 1 tsp of masala and seal the dough from all corners
  5. Dust it with dry flour and roll till you get a 3 inch circle
  6. Heat pan and place the rolled dough
  7. Upturn the parantha using a flat spatula
  8. Smear little oil on the half cooked side and turn it again
  9. Repeat the process with the other side
  10. Cook both sides till it is nice and golden brown
  11. 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!!

Pepper Potatoes


Hate standing in the Kitchen heat for long?
Tired but do not want to eat out?
Not in a mood for an elaborate meal?
Then …you have to try out this easy Bell pepper with potatoes recipe!
Cumin seeds – 1 tsp
Potatoes – 5 nos
Bell pepper / Capsicum – 4 nos (green / red or a combination of both)
Salt to taste
Black pepper powder – 1 tbsp (roughly crushed)
Oil – 1 tbsp
Coriander leaves – 2 tsp

  1. Heat oil in a wok and tip in cumin seeds
  2. Post you get the aroma tip in diced potatoes and bell pepper and stir
  3. Close the vessel and cook on medium flame.
  4. When potato are almost cooked add salt and pepper
  5. Garnish with finely chopped coriander leaves
  6. Serve with Indian bread (chapatti) / rice and daal

Till next time……happy cooking!

Masala Aloo (Potato) Recipe


You have no idea how happy  I used to be when mom packed Masala Aloo for lunch in school days. I was quite fussy about other green veggies actually. Anything healthy I was allergic to. Two years of hostel life made be appreciate good things in life including spinach :). Offlate I have discovered that Masala Aloo / potato is not only my favorite, but Q’s and other friends as well. It’s super easy and so very tasty. Check it out!

Potato – 5 nos medium sized (diced)
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric – ½ tsp
Dry mango powder (aamchur) – 1-2 tsp
Garam Masala – ½ tsp
Oil – 2 tbsp
Salt to taste
Coriander leaves – for garnish

1.    Heat oil in a wok and add cumin.
2.    Add diced potatoes as soon as you get the aroma of the cumin.
3.    Close lid and cook on low flame until the potatoes are almost cooked.
4.    Now add all the spices and salt and mix well
5.    Garnish with coriander.
6.    Serve with chappatis

If you have daal to go by, even better since this dish is a dry item.

Liked it? Please leave a feedback…it means a lot to me.

Till tomorrow….happy cooking!