Aloo Paratha needs no introduction; it is a very popular meal in Indian cuisine. Aloo paratha with a dash of butter is divine. The best part of aloo paratha is that it can be served in breakfast, lunch, supper and dinner. It is very simple to make and can be served with any side dishes like- pickle, riata and chutney. In my home town there is a popular Dhaba known as “Deva Ka Dhaba”, and they make the best aloo partha. I once got the chance to ask the chef, what does he adds in paratha that we don’t! He mentioned that the trick is to grate the boil potatoes, it helps to have no lumps and thus paratha is easy to fill and roll. So here it goes!!
- Wheat flour/atta - 4 cups and a bit more while rolling
- Warm water - 2 cups (a little more or less)
- Milk - 4 tbsp
- Salt - 1 tsp
- Potatoes – 3-4 boiled and grated
- Green chillies - 2, finely chopped
- Cumin Powder/Jeera powder-1/2 tsp
- Garam masala - 1/2 tsp (optional)
- Ginger - 1/2 tsp, finely minced
- Fresh coriander leaves - a generous bunch, finely chopped
- Turmeric powder - a pinch
- Salt - to taste
- Mix the salt and wheat flour well. Add the milk to it and mix again. Add water little at a time until you get a soft pliable dough. It should make a soft dent when you press your thumb down. Knead well till you get this consistency. Cover and keep aside.
- For the filling mix together the remaining ingredient in a bowl.
- Make lemon-sized balls of the dough and roll into thick discs. Make balls of half the size with the filling and place inside the dough discs. Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat parathas.
- Heat an iron griddle/tava/pan and cook the parathas with generous dabs of butter/ghee/oil on both sides.
Enjoy with Chutney of your choice