Basic Homestyle Aloo Paratha: Ghar Wale Maa ke Haath Jaise Aloo Paratha

To be honest I was surprised not to see Aloo Paratha recipe on my blog, but then it is such a staple meal in almost every Indian household that putting up a recipe of it on a blog would be useless-isn't it? But then with years of experience and trying so many variations from blogging world and various family members' advice I think I should now make a post on alu paratha too.

Okay, so I won't say that these are the most authentic way of making alu paratha (because, hey who knows where's the authentic ones are from). Neither will I say that these are the best Punjabi style aloo paratha (because I haven't eaten the one from Punjab so I dont know what it tastes like). All I can claim is that these are Simple Basic Homestyle Aloo Paratha.

Yes the ones that your mother would pack in your tiffin lunch boxes for schools hours. Or the ones that she would give for train journeys or hostel days.

If you google, on how to make the best aloo paratha you will get hundreds of recipes and they have their own style and method and ingredients, but here I am talking to you about very primary, ghar wale or maa ke haath vale Aloo Paratha.

Tricks to make a good Aloo Paratha?

The dough should be soft and must have rested for at least 15 minutes.

Potatoes should be mashed when it's cold. Not grated (I repeat), but mashed. The lumps of potatoes filling found in between is sooooo good.

Add the spices (massale) only when potatoes when become cold. Do not add in extra massalas like pav bhaji massala, garam massla-keep it simple.

Use ghee, please use ghee-can’t explain this point enough. Ghee is your best friend for good aloo paratha. If you are vegan, please use any oil instead.

Do not be afraid to add in extra filling, hey who doesn't like oozing out alu stuffing? Its okay if its not perfectly round.

Can you freeze Aloo Paratha?

Yes you can. Initially I used to buy Haldiram's, Ashoka's and Shana's stuffed paratha a lot but now I don't. I just freeze my own homemade ones. Fill the parathas and roll it out as you would normally do. When you cook it on the tava/pan donot cook it completely. Half cook it or under-cook it-which means when you see some brown bubbles on the paratha then take it off the tava and let it cool it completely. Put in clingfilm, parchment paper (baking paper), aluminium foil in between each paratha. Put the parathas in a container and freeze. They will be okay for a 2 months.

Whenever you want to eat them, just heat a tava and put the frozen paratha on it. Pour in some ghee and cook it completely. *Remember we left the parathas under-cooked before freezing because now is the time you cook it completely.

Ingredients:

For Stuffing

2 medium sized boiled potatoes (aloo)

1 green chilli (hari mirch)

1/4 teaspoon paratha cumin seeds (jeera)

1/4 teaspoon red chilli powder (lal mrichi) or adjust as per your tatse

1/4 teaspoon coriander powder (dhainya)

salt to taste

A pinch of turmeric (haldi)

1/4 teaspoon chaat massala (recipe here)

4 tablespoons chopped coriander leaves (dhaniya)

Ghee as needed.

For Dough:
1 and 1/2 cup whole wheat flour (aatta)

1/4 teaspoon salt

1/8 teaspoon carom seeds (ajwain)

1 teaspoon oil

water as needed

Method:

For Dough

Start by mixing salt, flour, ajwain and oil.

Mix in water slowly little by little and start forming a smooth soft dough.

Cover and let it sit for 15 minutes.

Divide the dough into 5 equal parts.

For Stuffing:

Mash the boiled potatoes with your hands.

Add in all the ingredients (expect ghee) and mix well.

Divide the mixture in 5 equal portions and give it a shape of a ball.

For Paratha:

Heat the pan on medium flame/heat.

Take one dough ball and with the rolling pin, roll into a medium sized circle.

Place the potatoes stuffing ball in the center. Bring all the extra edges and pinch in the center like you sealing the edges.

Flatten it a bit by using your palm. Now using your rolling pin, roll out the paratha.

Place the paratha on the pan. Cook one side till you see some bubbles. Flip the paratha and apply ghee on it. Flip again and apply around 1/4 teaspoon ghee on the other side as well.

Press with the spatula till both the sides are cooked and have golden crisp spots on them.

Repeat the same with the remaining dough.

Serving ideas:

Serve with chutney or ketchup.

You can also pair it up with pickle or just simple yogurt.