Aloo paratha

Aloo parathas are our favourites for weekends. It is a stand alone dish, which means it doesn’t necessarily need much accompaniments. Aloo parathas can be eaten by themselves or with some curd or pickle or mint chutney.

For years I have been in love with my mother’s aloo parathas where she used to add raw masala to it, stuff and roll them to perfection. Since last couple of years, I am drifting towards the version where the potato stuffing is cooked, even though my love for my mother’s parathas remains undiminished.

So here’s my recipe for aloo parathas (cooked stuffing version), which is based on Tarla Dalal’s aloo methi parathas and vahchef’s version.

For aloo parathas (for two people), you’ll need

For the stuffing

1. 5 medium sized potatoes, boiled and peeled
2. 1 bunch fresh methi leaves (optional), chopped
3. 1 tbsp ginger-garlic paste
4. 2 green chillies, minced
5. A fistful of coriander leaves, chopped
6. A pinch of turmeric powder
7. A pinch of coriander powder
8. A pinch of cumin powder
9. A little bit of red chilly powder (optional)
10. Juice of 1 lemon
11. Salt
12. Oil – 1 tbsp

For the paratha

1. Whole wheat aata
2. Water
3. Oil for kneading
4. Oil for frying the paraths

Knead the aata into a soft chapati like dough, just a little bit stiff. Let it rest.

While the dough rests, grate the boiled potatoes. This is so that there are absolutely no lumps left and there is no scope of the paratha crust breaking open. Heat 1 tbsp oil in a pan. Once it heats, add the ginger-garlic paste and fry it a little. Add the minced chillies and chopped methi leaves (if using). Stir fry for a minute or two and then add turmeric, coriander, cumin and chilly(if using) powder and a little salt. Add the chopped coriander leaves and then add the grated potatoes. Add salt, mix well and switch off the stove. Pour the lemon juice. Roll this into 7-8 balls.

Make a dough ball that is about 3/4th size of the stuffing balls. Roll out the dough into a small chapati (of the size of a puri), put the potato ball in the centre and cover it (like a potli) and seal it. Using a little flour, roll it out gently into parathas. Cook it on a tava (griddle) on both sides, like your usual parathas, using a few drops of oil.

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