Thursday, July 21, 2016

Aloo Paratha

Years ago I travelled to patiala from Mysore along with my mom and colleagues to attend a conference. It was an exhausting journey and by the time we arrived at the railway station, we were all famished. It was only 7 am in the morning and our pickup vehicle was to come at 8.30. The hunger pangs were too much to bear and we did not want to kill our appetites by opting for coffee/tea right away. However, we knew that it was too much to wish for a restaurant to be open that early. The freezing cold did not help in the least. After some inquiries with a railway personnel, we found a small dhaba about 10 mins walk from the station. Thankfully, it was open but all the seats were empty. Anyway we decided to try our luck. The interior was warm and cozy. Since it was too early the only item available from their extensive menu was Aloo Paratha. They served it with yogurt. The hot and spicy parathas with the cool yogurt tasted so heavenly delicious. That was my first introduction to Aloo Paratha.

Aloo paratha is a flatbread made of wheat stuffed with a spicy mashed potato mix. it is a very popular north Indian breakfast dish. My sister-in-law is a paratha expert. I occasionally make these for dinner. Recently, I had posted kerala parotta here.  And now here is how I make Aloo Paratha.

Dough:
Wheat flour-2 cups
Salt
Oil-2 tablespoon+as required for cooking
Water

Stuffing:
Potato-2
Green chili-1 finely minced
Cumin powder- ½ teaspoon 
Coriander powder- ½ teaspoon
Chili powder- ½ teaspoon
Coriander leaves -2 tablespoons finely chopped.
Salt 

Mix the flour with salt and  and one tablespoon of oil. Add enough water and knead to a smooth and soft dough. I had to use a little more than three fourth cup. Add the other tablespoon of oil, make it into a smooth ball and let it rest covered for 30 minutes.

Boil the potato until soft. Peel and mash it without any lumps. add rest of the stuffing ingredients into the mashed potato and mix it nicely.

Make equal sized balls from the dough and stuffing.


Roll out the dough into small circles, place a ball of stuffing and close over completely.



Roll the covered balls very carefully into 4-6 inch diameter. Sprinkle some wheat flour as required while rolling.


Place the rolled out paratha on a hot griddle. 


Flip when the top changes color. Press it down with a cloth so that it puffs up.


Sprinkle and brush few drops of oil and flip again. Do the same on the other side. Take it off the girdle when you see crispy golden spots. Serve hot with yogurt and pickle of your choice.


Tips:
1. I love to pour a little oil around the paratha while
    cooking in addition to that I brush on top. this makes it        more crisp.
2. My sister-in-law adds chaat masala, roasted and crushed
    anardhaana (pomogranate seeds) and garam masala to         the filling.
3. I love to add grated ginger sometimes.
4. If you love ghee/clarified butter, you could serve the hot 
    paratha with a spoon of ghee on top. My brother loves to
    have it this way with some sugar. I can see some of you
    rolling your eyes.....spicy with sugar!!?? You will have to
    ask him about it.
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