I consider Aloo Paratha as the King of Parathas. I just love it and I can eat it anytime of the day. During my childhood days my Mom would prepare these every Sunday for breakfast and I would relish those Parathas while watching Chandrakanta TV soap. Aloo Parathas go well with curd or pickle. The stuffing of the Paratha can be changed depending on your taste. This is my take on Aloo Parathas and I hope you all will like it.
|Aloo Paratha with curd|
1 tsp cumin seeds
3 tsp coriander seeds
2 green chilies, chopped
1 medium sized onion, finely chopped
2 1/2 tsp finely chopped ginger
3 large potatoes,boiled and peeled
1/4 tsp carom seeds
1-2 tbsp chopped coriander leaves
Salt to taste
Ghee for shallow frying
Soft Dough made from wheat flour
- Dry roast cumin seeds and coriander seeds. Use mortar and pestle to ground the seeds.
- In a bowl mash the boiled potatoes using your fingers. Do not grate just mash. It is not necessary to have a smooth mixture. Add chilies, freshly grounded cumin and coriander powder, onion, ginger, carom seeds,coriander leaves, and salt. Mix all these together to prepare the stuffing for the Paratha.
- Heat the tawa or griddle to make the parathas.
- Take a small ping pong ball sized dough. Dust it with flour and roll it to form a small circle of around 4 inches diameter.
- Take a ping pong ball sized stuffing and place it in the center of the rolled dough.
- Bring together all the sides in the center and seal the stuffing.
- Dust this with flour and roll it to form a thin circle. While rolling keep the sealed side down and then roll.
- Cook the aloo paratha with ghee until golden brown on both sides.
- Repeat the same process for the remaining dough.
Serve Hot Aloo Parathas with curd or pickle.