I really do feel blessed and honored when some talented friends and family offer to write through my blog. So, here is another blog from my sweet cousin Rimun who generously offered to write for my page. She is here with the recipe of all time appetizing famous Indian Aloo Paratha. Here is how she explains in her own words…
Parathas… Well, these need no introduction. We Indians go crazy for these any time. Be it on chilly winter mornings or rainy afternoons or for mini celebrations or for bigger ones. Be in sickness or be in health, in hostel rooms with roomies or at home from Mom’s kitechen, in tiffin boxes for kids or lunch boxes for Dad. Be it the plain ones with some gravy masala curry or the stuffed ones with some thick yogurt. The love is same all over.. be it for the ‘Parantha’ in Delhi or ‘Porota’ in West Bengal or ‘Parata’ in Odisha.
I enjoy having parathas any day and any time. For me, it’s not just a dish, it’s a ‘feeling’. Being such a big fan of parathas, I make it with different types of stuffing. Still the basic one with potato filling is beyond comparison. In my recipe, I add a good amount of chat masala so that I don’t even need a chutney/yogurt to enjoy those. So, here comes my version of aloo paratha. You will definitely love it.
- Large Potatoes – 3 (boiled, peeled and mashed)
- Garlic (finely chopped) – 1 tsp
- Ginger (grated) – 1 tsp
- Green chilies (finely chopped) – 2 tsp
- Coriander leaves (finely chopped) – 1 tbsp
- Turmeric powder – 1/2 tsp
- Chili powder – 1 tsp
- Coriander powder – 1 tsp
- Chat Masala – 2 tsp
- Dry mango powder – 1 tsp
- Garam masala – 1 tsp
- Cumin seeds – 1/2 tsp
- Carom seeds – 1/2 tsp
- Oil – 2 tsp
- Salt – to taste
- Whole wheat flour – 2 cups
- Oil/Ghee – 2 tsp
- Kalonji or Onion seeds – 1 tsp
- Kasuri methi – 2 tsp
- Salt – to taste
- Water – for kneading
For Roasting Paratha:
- Ghee or Oil – as per requirement
Method of Preparation:
- Heat oil in a pan. Once the oil is hot enough, add cumin seeds and let those crackle.
- Then add chopped ginger, garlic and green chillies. Saute for half minute.
- Add mashed boiled potato and then turmeric powder, red chilli powder, coriander powder, chat masala, dry mango powder and salt to taste. Mix everything well. If required, sprinkle few drops of water.
- Add in garam masala and chopped fresh coriander leaves.
- Finally add carom seeds and turn off the heat. Keep aside to cool down.
For Making Dough:
- In a mixing bowl, take whole wheat flour. To it, add kasuri methi, onion seeds, oil an salt. Mix everything well.
- Add little water at a time and knead to form a soft dough.
- Take a medium sized dough ball and roll it for about 4-5 inches in diameter while keeping the center portion thick and edges thin.
- Make a lemon sized ball out of the stuffing prepared and place it at the center of the rolled dough.
- Take the edge from all sides and start pleating by bringing edge portions to center and pressing together to make a ball of dough having the stuffing inside. Flatten it little using fingers.
- Dust with loose flour and roll gently to make a chapati sized paratha.
- For roasting, place the paratha on hot tawa. Cook for few seconds from both sides.
- Do not be in a hurry to add ghee or oil. Let it cook for few seconds. Now add ghee/oil and press lightly with the help of spatula.
- Roast from both the sides by flipping the paratha. Similarly proceed for the rest of the dough and stuffing.
- Enjoy the parathas hot with and chutney or yogurt or raita.