Alu Paratha

My mom is a great cook. She does not use any measurements in cooking. She actually just eyeballs all the ingredients. Yet, anything and everything that she cooks comes out consistently good. As a kid, I would be sitting on the kitchen counter top chatting with my mom about the happenings in school and watch her cook food with so much love. To this day, my friends still recall eating some dish at my place home cooked by my mom.

When I was in college studying out of state, about 10-12 of my friends visited us. They wanted to see Goa. My parents happily let them stay with us for 2-3 days and I never saw my mom complain once that she had to cook for so many people. My friends devoured the food and left with some happy memories. Those were some good times!

Anyway, coming back to the point, my mom always made different items for breakfast. From idlis, poha to parathas, we ate everything. They say old habits die hard. I still like to eat variety for breakfast. Its hard at times with the morning rush but my utmost desire to just eat it anyway makes it possible for me to cook.

Alu Paratha is one such breakfast item. Indian flatbread stuffed with potato filling is what it literally means. Pair it with some pickle and a bowl of yogurt and you have a hearty breakfast.

Alu Paratha
Alu Paratha
Alu Paratha
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Ingredients
  1. Potatoes - 6 small or 3 big
  2. Oil - for frying
  3. Wheat flour - for rolling parathas
To add
  1. Cumin seeds - 1 tspn
  2. Ajwain - 1/2 tspn
  3. Coriander powder - 1 tspn
  4. Amchur - 1/2 tspn (Optional)
  5. Red Chilli powder - to taste
  6. Ginger - About an inch, grated
  7. Coriander leaves - a bunch, chopped fine
  8. Pepper powder - 1/2 tspn (Optional)
  9. Salt - to taste
For the dough
  1. Whole wheat flour - 3 cups
  2. Salt - 1/2 tspn
  3. Oil - 3 drops
  4. Water - to make dough
Instructions
  1. 1) Make soft pliable dough using ingredients under 'For the dough' and set aside covered for about 20 minutes.
  2. 2) Boil potatoes until soft. I cut the potatoes in half and pressure cook them on high for 1 whistle and for 3 whistles on medium flame. Peel of the skin and mash them.
  3. 3) Add all the ingredients under 'To add'. Adjust spices if needed.
  4. 4) Make about 8 to 10 balls of the dough. Take a ball, dip into some dry flour and roll it into a small disc. Place some stuffing at the center of the disc. Bring all the edges of the disc together and join them. Flatten the ball, dip it into the dry flour and roll it out again into one larger disc.
  5. 5) Heat a iron tawa over medium flame. Spread some oil over it.
  6. 6) Put the rolled out paratha on the tawa and let cook until you see some puffing on top. Drizzle some oil over it.
  7. 7) Flip and let cook on the other side until done. Serve hot with pickle and yogurt.
Notes
  1. Servings: 10
Tip
  1. 1) You can prepare the stuffing ahead of time and store in the fridge for up to 3 days.
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