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 AN IDEAL INDIAN BREAKFAST



Aloo paratha recipe, an Indian flatbread with a spicy potato filling. Often served as breakfast, aloo paratha is also a popular street food in India.




Aloo paratha recipe: A flat, filled Indian bread or paratha that is served for breakfast or as a street food in India during all times of the day. Over many years of trying to make aloo paratha at home, I’d like to believe that I have perfected my technique to dish out a very decent aloo paratha recipe, especially for a South Indian!

Ingredients
  

For the Dough

  • 2 cups atta / whole wheat flour
  • Just over 1/2 cup water
  • 1 tsp salt or to taste
  • A few drops of oil

For Potato Filling

  • 2 medium sized potatoes
  • 1 tsp red chilli powder
  • 1/2 tsp jeera / cumin powder
  • 1/4 tsp ajwain / omam / carom seeds
  • 1/2 tsp chaat masala or garam masala
  • 1/2 tsp salt
  • A handful of coriander leaves chopped fine

Instructions
 

To prepare paratha dough:

  • Mix the atta and salt well together. Add a few drops of oil and mix with fingertips.
  • Add water little at a time and keep kneading into a soft dough.
  • Knead for 3-4 mins and coat with some more oil (don't overdo the oil bit, very few drops will do). Set aside while making the filling.
  • To prepare aloo paratha filling:
  • Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.
  • Mix all ingredients for the filling together, making sure they are well incorporated.
  • The spices you add to the filling also make a large difference to the taste of your aloo parathas. There are tons of different versions here.
  • Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.
  • Flour the surface you are going to use to roll the parathas.
  • Take one dough ball, place it on the floured surface and flatten with fingertips into a small round. I find that doing this with my fingertips makes it easier to get the surface equally thick than rolling with a rolling pin.
  • Place a ball of potato filling in the centre of the flattened dough ball.
  • Gather the dough ball around the filling, sealing it gently on top.
  • Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
  • You can pinch off the extra bit of dough on top. I sometimes just flatten it against the top and continue.
  • Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.
  • Then use your rolling pin to flatten it out to as thick or thin as you want. I keep it slightly thicker than chapatis.
  • Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.
  • Cook until both sides are golden brown.
  • When done, brush with some ghee / butter or oil and transfer to a plate.
  • Serve aloo paratha hot with a pat of butter on top, some curd and pickles. 👉

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