Wednesday, April 27, 2011

Aloo Paratha (Potato FlatBread)

April 27th 2011

Who does not like Parathas? Especially if you don't have to make I am talking right :) This is an easy recipe for Aloo Parathas that adult and child alike will love. Just play with the spices some based on whom you are making it for. Pair it with some pickle and thick yogurt (curd) and you have a finger licking combination. Eat them hot off the tava with a bit of butter/ghee on top and you will have comfort food in each bite.  

Time: 30 min (Preparation), 10 -20 min (Making time – based on # of parathas)

Difficulty Level: Easy -Medium

  •  4-5 potatoes cooked in the pressure cooker. Peeled and mashed.
  • 3 cups of chapati flour/wheat flour/atta
  • Water
  •  Salt
  •  A pinch of turmeric
  • 1/2 tbsp garam masala
  • 1/2 tbsp chilly powder
  • ½ tbsp dhaniya-jeera powder
  • Oil 

Method de Preparation:

1.       Pressure cook the potatoes (allow 3 whistles). It is ok if the potatoes break, you are going to peel and mash them anyway. After they cool, peel, mash and keep aside.
2.       While the potatoes are cooking, take 3 cups of atta and add water as required and salt and knead into a dough. Consistency should be quite thick like play dough or clay. [Sorry – effects of too much play time with a toddler :P] Cover and keep aside.
3.       Take oil in a pan, a little bit. Add the potatoes and the powders and then just mix everything together into one filling. This helps the raw smell disappear and for the potatoes to last a bit longer.
4.       To actually make the parathas, take a chapatti pan/maker and a rolling pin. You can alternatively use a clean surface and a rolling pin also. Take a bit of flour in a plate and keep on the side to use.
5.       Make a round ball, the size of a yellow lemon. Flatten it between the palms of your hand. Dip in the flour mixture both sides.  Place on the flat surface and start flattening it out with a rolling pin. Try to make into a circle. With practice you will gain perfection ;) Here is a video link. This is quite amateurish and not perfectly round but I like it because if you knew how to make it very well you would not need the video anyway J
6.       The trick here is don’t flatten it out too much. Just about a 3-4 inch diameter. Then place a ball of the filling inside. Point to note is that this filling ball should be of a smaller size than the outer chapatti ball.
7.       Then cover the ball with the chapatti dough. It is better to cover it fully so that it is easier to roll out. But it is fine if a bit sticks out.
8.       Now re-dip in the flour on the side and then spread some more into a bigger circle. About a 5-6 inch diameter. Don’t try to roll too thin because this is a paratha and not a chapati/roti.
9.       After you have made a few, place tava/pan on stove and turn on heat. Cook as you would a pancake by heating on one side and then flipping over to the other side. Add a few tsps of ghee/butter/oil on each side. Allow to brown slightly.
10.   Serve hot with a side of thick yogurt (greek yogurt would work) and pickle. You can add some sugar in the yogurt for those who like it like that. is food that is tasty and filling to the heart and the stomach.


I know these are not the best looking parathas but I put them on the blog for a few reasons. (1) because even food that is not perfectly round, perfectly good looking can taste wonderful just like some of us humans :D (2) To also show that the filling can still come outside when you spread the parathas out and that is totally fine! (3) When one is making these for a toddler at 6:30 am..taste, speed and and only speed are the priority not size or shape :P


aipi said...

A classic n everyone's fav- nicely made n great pictorials too :)
US Masala

Priya said...

My fav parathas, love it anytime..

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