Paratha, is among one of the most underrated Indian foods, as no is is aware about the benefits and the amazing taste if this unique and versatile flatbread, which makes it a perfect breakfast for any North Indian household.
A piping hot, buttery paratha that’s just come off the tawa, its crispy exterior filled with a delectable, savory filling that’s sure to tantalize your taste buds. The aroma of spices and herbs wafting from the paratha as it sizzles on the griddle is enough to make your mouth water.
With each bite of the warm, flaky paratha, you’re greeted with a burst of flavor from the delicious filling, be it aloo, gobi, paneer, or any other variety. The buttery goodness of the parantha melts in your mouth.
The thought of a freshly made paratha served with a side of tangy pickle, cool yogurt, and a steaming cup of chai is sure to make you want to indulge in this quintessential North Indian breakfast or lunch dish. Whether it’s a lazy weekend brunch or a quick weekday meal, a hot parantha is sure to satisfy your hunger and leave you feeling content and satisfied.
Paratha however, may get elevated to next level when it is stuffed with different vegetable that makes it more not only tastier but healthier.
The stuffing of paratha is a mood! You might feel like potato today, or even gobi or radish, but tomorrow when you feel fancy it can even be paneer. On a hot winter day however, you might want to stuff it with matar or dal or anything that you really want, there are no rules.
Here’s a recipe for Aloo Paratha, a classic stuffed paratha that’s easy to make and absolutely delicious:
Ingredients:
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tbsp vegetable oil
- 1/2 cup water (or as needed)
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp grated ginger
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp fresh coriander leaves, finely chopped
- Ghee (clarified butter) or oil, for cooking
Instructions:
- In a large mixing bowl, combine the flour, salt, and oil. Gradually add water and knead until the dough is smooth and pliable. Cover with a damp cloth and let it rest for 10-15 minutes.
- In a separate mixing bowl, combine the mashed potatoes, onion, green chilies, grated ginger, cumin powder, red chili powder, garam masala, and fresh coriander leaves. Mix well and set aside.
- Divide the dough into small portions and shape each portion into a ball. Flatten each ball with your palm and dust with flour.
- Roll out each ball into a small disc using a rolling pin. Place a spoonful of the potato filling in the center and bring the edges together to seal the filling inside the dough. Flatten the stuffed ball with your palm.
- Dust the stuffed ball with flour and roll it out into a thin disc using a rolling pin.
- Heat a tawa or griddle on medium heat. Place the rolled out paratha on the tawa and cook until bubbles start to form on the surface. Flip the paratha and cook the other side.
- Spread a small amount of ghee or oil on the surface of the paratha and cook for another minute or until both sides are crispy and golden brown.
- Repeat the process with the remaining dough and filling.
Aalo can be replaced with any stuffing of your choice. Serve hot with yogurt, pickle, or chutney. Enjoy the delicious and comforting flavors of the classic Aloo Paratha!
