Aloo paratha is the kind of food that doesn’t need to explain itself. One look – a golden round, puffed slightly on the edges, the smell of ghee and spice rising from the tawa – and you already know what to expect.
Inside, it hides something simple: mashed potatoes, mixed with green chilli, coriander, maybe a little onion or ajwain, all pressed together by hand until it holds shape. The filling is soft and warm, but never too moist. It listens to the dough, fits right inside, and stays there as the rolling pin moves over it with practiced ease.
There’s a rhythm to making it. The way the dough is pinched, filled, pressed, and rolled. The way the tawa hisses when it lands. The way the paratha puffs and browns and settles, and the smell of ghee turns into hunger without warning.
Aloo paratha isn’t a show-off. It doesn’t need a dozen side dishes. Just some curd. Maybe a piece of mango pickle. Or, if you’re feeling indulgent, a spoon of butter melting slowly in the center. It’s the kind of meal that fills you – not just the stomach, but the day. It stays with you.
It’s eaten across regions, across homes – in Punjab and Delhi, in Kerala kitchens where the weather is just right and someone decides they need something heavier than dosa. It belongs everywhere, because it asks for nothing fancy, and gives everything.
Aloo Paratha
Ingredients
Instructions
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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 Punjab . Wikipedia says that . Its so simple and really tasty. so let’s start
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First of all , We will cook , peel and mash Potatoes. Next, we will make dough, similar to regular chapathi.
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Take one cup wheat flour , add enough salt, add Ghee/ Butter and combine it well
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Now add enough water and make a soft dough. Keep it aside .
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Next we will prepare the masala.
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Heat a teaspoon Ghee in a pan.
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Add chopped green chilles. Two teaspoon will be enough. Saute it
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Add finely Chopped Onion. One medium onion will be enough
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Saute both of them till the Onion become Translucent
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Add Chilly powder and Garam Masala and combine it well
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Add Mashed Potatos and mix everything and cook for some time. Finish it by adding one-two teaspoon Chopped coriander leaves
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Next make a small ball with the dough. Flatten it by hand or with roller pin. Dust it if require.
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Place a teaspoon Masala in to it. and close it and seal well
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With the help of Rolling pin make littile thick parathas. Don’t press hard.
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Now we will cook it in a pan . Spread some Ghee over the pan. Pace the Parathas over it
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Cook the Parathas both side by flip it
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You can rub more ghee on the top of the parathas if you like. Surely the taste will be better.
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You can eat it with just some butter or Any curry you want.