Aloo Paratha is a bread dish originating from the Indian subcontinent, the recipe is one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan. Aloo paranthas consist of unleavened dough stuffed with a mixture of mashed potato and spices, which is rolled out and cooked on a hot tawa with butter or ghee and served with butter, pickle and curd.
A twist made by me in my aloo parantha is the addition of Spring onions and lots of coriander along with lots of spices. And believe me!!! this twist has added colours and a great taste to the traditional aloo paranthas..
Boiled potatoes: 2-3 medium sized
Chopped spring onions: 1 cup
Chopped fresh coriander: 1 cup
Grated ginger: 2 tbsp
Chopped green chillies: 2 tbsp
Red chili powder: 1.5 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 2 tsp
Salt: as per taste
Fennel seeds: 1 tbsp
Pudina powder: 1 tsp
Roasted cumin powder: 1 tsp
Asafoetida: pinch of
Chaat masala powder: 3 tbsp
Ghee/clarified butter: for roasting the paranthas
Wheat flour: 2 cups
Water: for kneading the dough
1. Take a flat parat/plate and knead a soft wheat flour dough.
2. Take a plate and add the boiled potatoes to the plate. Add ginger, green chillies and fresh coriander to the boiled potatoes. Add all the dry spices except the chaat masala powder to the mixture. Mix all the ingredients properly.
3. Keep the mixture for sometime.
4. Now pinch small balls from the dough and roll it a little with the rolling pin.
5. Now take the mixture and add spring onions to it and 1 tbsp of chaat masala powder. Mix them thoroughly. Add spring onions at the time of filling, otherwise, the onions will release water making the filling moist.
6. Now take a little filling and stuff it in the dough. Dust some dry flour on the filling. Seal the dough from all the ends as shown in the picture.
7. Now flatten the stuffed dough with your hands and roll it with a rolling pin. Roll it gently so that the stuffing does not ooze out of the paranthas.
8. Heat a flat tawa and roast the parantha from both the sides by applying little ghee.
9. Serve with a dollop of butter, pickle and curd.