Apr 4, 2012

Aloo Paratha!!!

Hi guys!!!

Aloo paratha has become a fortnightly dish. I either prepare them for brunch on weekends or for dinner when we have a light lunch. Not much effort involved and both of us prefer to have them with just sweetened curd, so no need to prepare a sabji. All-in-all a very simple yet tasty dish. No arguments there!!!

Ganesh loves potatoes and that leaves me no choice but to prepare some dish with potato as the main ingredient atleast thrice a week. I do complain everytime he asks me to cook potatoes saying they are not the most healthy option. But aloo parathas are always my idea :-) I simply cant resist them.

Lets see the recipe.

Makes 4 or 5 parathas

For the paratha:
Wheat flour / Atta - 2 cups
Salt - 1 tsp
Water - as required for kneading

For the filling:
Potatoes - 3
Green chillies - 2
Corriander leaves - a fistful
Garam masala - 1 tsp
Salt - as per taste


1. Knead the atta just like you would for making chapathis. Divide them into 4 balls and set aside.
2. Boil the potatoes and mash them when they are ready. ( Wait for the potatoes to cool down instead of running them under cold water. The latter makes it too soft and way too mushy to hold their shape)
3. Add the finely chopped chillies, corriander leaves, garam masala and salt to the mashed potatoes and knead well and divide them into 4 balls.
4. Now spread the atta ball into a circle of about 4 inch diameter. Place a potato ball in between and seal it back like preparing a dumpling. Repeat the same with all the balls.
5. Set them aside for a few minutes before spreading them again.
6. Heat the tawa on medium high and start spreading the balls again. Dip them and coat them well in atta flour to make it easy to spread. The paratha might tear in some spots but that is OK.
7. Place it on the heated tawa and cook both sides till you see brown spots. Repeat till you are done with all the parathas.

Serve hot with curd/pickle/any sabji.

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