As with most street food, its impossible to get that taste at home for me. I chicken out and add very little butter and I guess that’s for the best anyway. I like my parathas nicely browned and with avakka pickle while TH also takes curd with his.
ALOO PARATHA RECIPE
Ingredients
For the roti/bread:
Wheat flour/atta – 4 cups and a bit more while rolling
Warm water – 2 cups (a little more or less)
Milk – 4 tbsp
Salt – 1 tsp
Butter – as needed to cook
For the potato / aloo filling:
Potatoes – 2 to 3, cooked and mashed until soft
Green chillies – 2, finely chopped [if you are not used to chillies and don’t want your tongue to fall out when you accidentally bite into them, use 1/2 tsp red chilly powder]
Jeera powder/ jeerakam – 1/2 tsp
Garam masala – 1/2 tsp (optional)
Ginger – 1/2 tsp, finely minced
Fresh coriander leaves – a generous bunch, finely chopped
Turmeric powder – a pinch
Salt – to taste
The filling is quite flexible and you can add pretty much anything you want. Some people add minced onions, garlic, more spices, etc. Customize it to what suits you best. But the basic idea is to keep it a bit mild and simple.
How to make Aloo Paratha:
Dough:
Mix the salt and wheat flour well. Add the milk to it and mix again. Add water little at a time until you get a soft pliable dough. It should make a soft dent when you press your thumb down. Knead well till you get this consistency. Cover and keep aside.
Filling:
1. Add all the ingredients together in a bowl and mix well. The potatoes should be mashed and any hard lumps removed.
The process:
Make lemon-sized balls of the dough and roll into thick discs. Make balls of half the size with the filling and place inside the dough discs. Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat parathas.
Finish off the dough and the filling in this manner.
The final step:
Heat an iron griddle and cook the parathas with generous dabs of butter on both sides. Sometimes I add some chaat masala to the butter before cooking for a different flavour.
Check here for Step by Step Pictures of Aloo Paratha Recipe
Adding a few teaspoons of all purpose flour or maida to the wheat flour with a pinch of salt and some oil – all kneaded into a dough and set aside for a few minutes will be easier to roll the aloo stuffed parathas.
I have trouble dabbing on the butter too.. but aloo parathas are always yum.
Shreya – Oh yes, milk is totally optional. I use it to make the dough softer. Or maybe its just psychological but it works! I do it for chapatis too.
My aunt adds curd to chapatis and I guess you can try that too. I never have. But, make sure you use fresh curd, cuz if its a day old or so, I think it will alter the taste of the rotis.
The recipe is easy to prepare and nice and i tried it came out well.my husband too liked it very much. thanks for posting such interessting recipes.
sonia
hi there, can i saute the boiled veggies befre i use as stuffing. thx
Farah – Absolutely! Feel free to experiment with the filling all you want. It changes the flavour and gives it your own touch. I just follow the easiest method available 😀
This is such a soul food – one can have it again and again…and..again! I never bore of it! A cool entry for WBD
I need to make this soon! Looks so delicious.
Thx for your participation in WBD’08.
I’m yet to meet someone who would say no to Aloo parathas.
We love it with pickle and curds too.