Method Aloo Paratha or Batata Paratha is unleavened dough stuffed with spiced and sauteed mash of potato.
Ideally a breakfast
dish in the northern and western parts of India, the humble aloo paratha has come a long long way in holding its fort still.
Several variants of stuffed aloo parathas have made way for innovative paratha making. Parathe wali gali in old Delhi
continues to pay tribute to the varieties of parathas that are rolled and tossed on those hot griddles and aloo paratha
remains the hero of all breakfast dishes. With health benefits of wheat and carbohydrates from the potato, this filling dish
is not just an ideal breakfast but an all rounder food.
Boil the potato till soft. Let it sit and cool. Once cold mash with a potato masher or back of a ladle.
Mix the flour, salt well. Make a well and add the curd or milk. Add water gradually bringing together the flour. Keep
adding water as the flour comes together forming a dough. Different brands of flour demand different amount of water hence
don`t pour excess water. Once the flour comes together give a good knead. Place it in a bowl and cover with damp kitchen
towel. Let it sit in a warm place while you prepare the potato.
1) In a heavy bottom wok heat oil.
2) Temper the ingredients till you get aroma.
3) Saute the ginger and garlic.
4)Add the spice powder ensuring the heat is completely reduced.
5)To the fried spices add the mashed potato.
6)Remove from heat add coriander and mix well and keep aside.
1) Take the dough and knead well again on an oiled surface.
2) Make small balls and keep aside.
3) Take two balls to make a paratha, or any method you find comfortable.
4) Roll the dough ball in circular or triangular shape for about 3-4 cm breadth, do the same to the second ball. On the
rolled dough add the potato masala.
5) With your hand spread the potato masala ensuring the masala is not too much.
6) Cover this rolled dough with the second disc and seal in the side.
7) Dust some flour over the combined discs, flip it over and dust the second side. With the rolling pin slowly roll the discs
increasing its breadth.
8) If your paratha does not come roll in a good circle or triangle, use a plate as circular scale and cut of the uneven sides
with knife to get a proper circle.
9)Heat a heavy bottom griddle or frying pan. Once hot place the stuffed paratha on the hot tawa or pan.
10) When you see tiny bubbles on the side of the paratha facing upwards flip it.
11) Apply butter or ghee and fry till brown on both sides.
12) Remove and serve with gravy accompanied with salad and raita.
Salt according to taste
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Chat powder- 1/2 tsp
Coriander- finely chopped
North Indian style carrot pickle
1) You could add peas and grated carrot too to make the aloo paratha.
2) The dough should be springy and not too soft. If too soft it will consume too much flour for dusting and also will be
challenging to roll.