Aloo Paratha is a popular recipe from Punjab, North India. These are whole wheat Indian flatbread (paratha), stuffed with a spiced potato(aloo) mixture.
The first time I had Aloo Paratha was when I visited my soldier husband at Pathankot soon after our wedding. Yup, the first bite and I went Yum! Hailing from the South of India, I had never had Aloo Paratha before. Of course, it is available in restaurants there as well. But rare! Just like how the South Indians love their Idlis and Dosas, I know for a fact that North Indians love their Parathas. Because I have seen my neighbors having Aloo Parathas for breakfast, lunch or dinner.
No, I couldn’t make paratha or a simple roti until a couple of months ago. I dreaded the very fact of rolling a roti into a perfect circle. It was my husband’s constant
motivation nagging that I finally decided to go ahead with it. And my very first Phulka roti (puffed up rotis) was celebrated in pomp and style!
It’s exactly 100 days to New Year and I’m going to post everyday the one thing that made me happy, here on #instadaily Join me at #100happydays starting now. Day 1: My first ever Phulka Roti! Yes. The very first of those soft, airy, #indianflatbread made of wheat! I could never master the art of making a perfectly round, thin and puffed #roti aka #chapati all this while and I dared to call myself a #foodblogger Oops! 😁💞😘 #phulkaroti #wheat #healthy #instadaily #happiness #purejoy
That said, you can imagine how frightened I was to make the exotic Aloo Paratha. But when it came out good, I was over the moon. I had shared my happiness with my Punjabi maid (who swore it was just like how she makes at home) and my neighbor, who was tempted to make some for dinner herself.
Side dish for Aloo Paratha
Aloo Paratha is served with pickle and yogurt and does not require an additional curry or side dish to go with it. You can also serve with Dal Makhani or Dal Tadka (Indian Lentil Curry). But for me, the paratha itself is quite filling.
How to make Aloo Paratha at Home
The potatoes are boiled and mashed at first and are then mixed with spices. Aloo Paratha is slightly tangy and spicy due to the addition of dry mango powder or Aamchoor powder and green chilies. A portion is stuffed in the prepared dough and is rolled to a thick paratha. It is then cooked on both the sides, sprinkling oil/ghee/butter. I have prepared a no onion – no garlic recipe here.
Aloo Paratha Recipe:
Tips to make great Aloo Paratha at Home
Knead the dough until it is soft. If your dough is hard, it will break while rolling.
Mash the potatoes well, until no big chunks of potatoes remain. Also, let it cool down completely before you start stuffing. This is again, to avoid breaking while rolling.
Also, be gentle while rolling, else the stuffing will come out.
While cooking, one should make sure that the griddle/Tawa is hot and that the dough is cooked well until dark brown spots appear on it. Be generous in smearing the ghee or oil for even cooking.
Press with a ladle after you have seen brown spots on both the sides and you can watch the Paratha puff up. Woot woot!
Oh, my very first Aloo Paratha was fantastic. But the pictures turned out awful. The second time was even worse. And while I was feeling let down and dejected, my neighbor came like a fairy Godmother and decided to help me out. So this is for you, Mrs. Samyukta. I do not know what I would do without you.
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I’m participating in the #AtoZChallenge and I’m posting 26 easy Indian Recipes to Die for. Follow my posts this April and before you know it, you’ll be cooking up a storm. Stay tuned!
Meanwhile, here are 26 posts on Thailand on my travel blog
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