You’ve eaten aloo parathas or Indian breads made with whole wheat flour and a stuffing of spiced mashed potatoes. I don’t know of anyone who doesn’t like them. They’re so yum, you can have a hearty breakfast of them or even have them as part of a meal.
This recipe is a twist on the regular aloo paratha. Instead of filling the spiced potato mix in the dough after binding it, in my version, I mix the mashed potatoes and spices with the dough and bind them all together. Believe it or not, this way, when you cook the parathas, they’re so soft and melt in the mouth that you won’t be able to stop at just one.
Children and especially older people love them because as I said they’re so soft. Not just that, they taste awesome too. So next time you plan to make aloo parathas try them my way. Infact, my granny made these for mom for her tiffin box and all mom’s classmates would pounce on them and polish them off in the wink of an eye.
So here’s the recipe.
Aloo Parathas With A Difference
The epitome of homemade, eat them freshly made, hot from the tawa(skillet).
- 500 gms boiled, peeled and grated potatoes
- 3 cups whole-wheat flour
- 1 large onion, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 1 teaspoon coriander powder
- 1 teaspoon chilly-ginger paste
- salt to taste
- A handful of fresh coriander, finely chopped
- 1/2 cup oil
- Some flour to sprinkle on the discs while rolling
Put the boiled and grated potatoes in a large mixing bowl. Add the three cups of whole-wheat flour to the potatoes.
Add the onions, spices, chilly ginger paste, salt and the fresh, finely chopped coriander to the potato flour mix.
Now put in the oil, a little at a time, gently binding the dough as you go along. The dough should be firm, not too soft.
Divide the dough into 12 equal sized balls.
Put a skillet on the stove on medium flame.
Take a ball of dough and with a rolling pin, roll out a circle of approximately 5 1/2 to 6 inches. You may want to sprinkle flour to help roll out the circle of dough.
Now, lay the disc on the skillet and cook on each side till brown spots appear. Reduce or increase the flame, adjusting it to control the heat while cooking the paratha. Spread a teaspoon of butter or ghee on the cooked paratha. Similarly make the remaining parathas.
Sprinkle a little dry flour on the discs while rolling them out. This will make it easier to roll them out.
To keep the parathas hot while you finish making them, keep them wrapped in a clean, cotton cloth napkin.