Just like the Dosa and Idli of the south stuffed parathas are the choice of breakfast for many in the north. Aloo paratha or the potato stuffed whole wheat flat bread is the most popular of them all . Fresh made Aloo Paratha served with a bowl of curds (yogurt) and a spicy pickle makes for a hearty vegetarian breakfast or snack. Remove the curds from the equation for your vegan friends. For those of us with a more substantial appetite add a side of spicy curry or kabob.
Parathas are made with finely ground whole wheat flour known as atta. Atta retains almost all of the nutrients and fiber in the wheat berries making breads made with it “good for you”. The rotis or the unleavened flat breads made with atta are consumed fresh as they tend to dry out and harden over time. Stuffed Parathas, especially the ones made with potatoes and cheese, have an advantage here. These stay soft for hours making it ideal to take along on picnics or in lunch boxes.
The various stuffing elevates these parathas from a boring pieces of bread to a dish to be relished on its own. The stuffing add additional nutrients and flavor and help the bread stay soft longer. Serve these with a zesty green chili pickle, or a bowl of yogurt or just a slice of onion.
Making aloo parathas is not complicated. Make a basic dough with flour, water, a pinch of salt and optionally a little oil. Let it rest for 15 minutes. Mash the boiled potatoes and add spices to your taste. It could be as bland or as hot and spicy as you like. Usually the dhaba style (street food) Aloo Parathas are spiced heavily – with chilies , garam masala and dried or fresh herbs. Amchoor (dried mango powder) or lemon is also added for tang. The sour ingredients takes the edge off the spices and serves to tie it all together. When making at home adjust spices to your taste. As a rule of thumb, indulge in spices if the parathas as served alone – without any curries or kabobs on the side.
Divide the dough into equal sized portions. Divide the potato mix equally into same number of portions as well. Roll each of these portions into smooth balls. Take a dough ball and gently flatten it a little by pressing into your cupped palm, as in the picture above. Place one potato ball in the dough cup and pull the edges of the dough over it and pinch close. Dust a work surface with a little flour and roll out into a thick disc, about the thickness of eighth of an inch or so.
Another popular method is to flatten 2 smaller dough balls into discs of 4″ to 5 ” diameter. Spread the stuffing mix on top of one of the discs leaving about 1cm from edges empty. Place the other disc on top and press down on the edges. Flatten using a rolling pin .
The amount of potato stuffing varies by cook. In case of potatoes you can increase the amount of stuffing to almost double the size of the dough and still be able to roll out the parathas without tearing. But this requires some practice. A good way to start is to use the same amount of dough and stuffing.
Traditionally these are made on iron griddles known as tawa. Tawa has an ever so gentle slope to the center from sides. This comes in handy when sprinkling oil on the sides. If using a flat griddle or a heavy bottomed frying pan either brush on the oil evenly or use a spray bottle for even coverage with less amount of oil.
Heat the tawa and cook the parathas till lightly browned on each side. Check the video for more details.
For The Dough
- 2 C Whole What Flour / Atta
- 1 Pinch Salt
- 1 Tbsp Oil/Ghee Optional
- Water - As Needed
For The Filling
- 3 - 4 Potatoes ( Medium )
- 1/2 Tsp Cumin
- A Few Coriander Leaves
- 1 Green Chili To Taste
- 1/2 Tsp Salt
- 1 -2 Tsp Lemon Juice
- 1 Tbsp Kasoori Methi (Optional)
- Flour - As Needed For Dusting
- Boil and peel the potatoes. Mash about 2 C of potatoes to a smooth mix. Crush the cumin seeds and add to the potatoes along with salt. Finely chop the cilantro and green chilies for the filling. Add to the potato mix along with a few drops of lemon juice and methi. Mix well, taste and adjust salt and spices. Set aside.
- In a large mixing bowl take the flour and salt. Add oil to the mix if using. Slowly add enough water and knead into a smooth dough. Cover and set aside for 15 minutes.
- Divide the dough into 8 portions. Form each into smooth balls. Divide the filling into 8 equal portions as well.
- Heat a tawa or a heavy bottomed pan over medium to high heat.
- Take one dough ball and flatten it into a small disc with your fingers. Cup one palm and press the disc into it forming a dough cup. Place one portion of the potato filling in the depression. Stretch the dough over the filling from all sides and pinch close. Dust the rolling surface and place the dough ball on it . Gently roll out into a disc of about 1/8 th of an inch thickness (about 8 inch in diameter).
- Lightly brush the hot pan with oil and place the paratha on it to cook . After about a minute drizzle or brush a little oil on top and flip the paratha. Cook both sides evenly till brown spots begin to appear. Flip once or twice more to ensure even cooking. Parathas are done when light brown spots appear on both sides.
- If rolled evenly the Aloo paratha will puff up as well.
- Serve immediately or keep warm in a closed container up to few hours.
- Repeat with the remaining dough portions .
- Use Amchoor (dried Mango powder) or Anardana (dried pomegranate seeds) in place of lemon juice.
- Garam Masala and black salt are other popular spices added to the filling
- Finely minced onion, finely grated carrots or mashed cooked peas are other good options to add along with the potatoes.
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.
Is there a secret to making soft and delicious Aloo parathas ? I don’t know about the secrets, but here are a few tips to avoid some sticky situations
- The dough should be soft, neither too wet nor too stiff and dry
- The potato mix should be dry but not crisp and definitely should not have extra moisture.
- The potato mix should be smooth and not lumpy.
- Brush oil on the parathas evenly.
- The tawa (cooking pan) should be hot .
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