Aloo Paratha.


Or, a paratha (Indian tortilla, if you will) with potato stuffing. Yum.

This is the breakfast we looked forward to every weekend. And, it’s actually quite simple to make! All you need is…

Mashed boiled potato without the skin (You can do this in the microwave for 5 minutes after you have scored it a few times with a knife. That ways, it won’t “blow up” in your microwave creating an unnecessary mess!)
1 tbsp of fresh cilantro/coriander (Same thing, but depends on where you’re from… so using both names! Oh, and this is optional!)
Salt and pepper for taste
1 tsp of garam masala
1 tsp of ground coriander powder
About 1 tbsp of grated fresh ginger (Honestly, I keep on grating until I can smell the ginger. It’s divine!)
1 tsp of fennel seeds
1 tsp of ground red chili powder (optional)
1 Thai chili chopped (Use more or less depending on the heat)

And, of course, your atta/whole wheat dough… This is very simple. Just add water slowly until your dough becomes tough and in a smooth ball shape. Just remember not to add all the water at once because that will create a pancake-type batter, and there’s no way you can roll that out. 🙂

Roll out a ball of dough, and shape a ball of mashed potatoes with all the ingredients half the size. Place the ball of mashed potatoes in the center and pinch up the sides to cover. Add some loose flour, and continue to roll out gently as not to force the potatoes out from the sides. Place on a hot griddle and once you see it cooking up a bit, add a little oil to the uncooked side and flip. Now, add oil to the side that was on the hot griddle and let sizzle. Keep checking for a beautiful browning on each side, and once that happens, it’s ready to eat!! Serve with yogurt, Indian pickle/achchar, chutneys or enjoy alone. 🙂

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