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.

Mixed Vegetable Paratha- A Healthy Choice

Vegetable Paratha is a delicious and nutritious traditional Indian bread prepared with lots of fresh vegetables and wheat flour. If you don’t like to eat vegetables alone, then this Indian flatbread is a delicious way to get their goodness. I make this paratha very often because Mr. Husband does not like stuff paratha and he enjoys paratha that are more like thepla. Mix vegetable paratha are thin crispy flat bread that is easy to make and is also very healthy.

 

This recipe is for all those who do not eat or like to eat vegetables. You can add in or subtract as many as fresh vegetables you wish to. The paratha is loaded with nutrients of fresh vegetables. Not to be missed and must be tries- for sure :-).

 

Ingredients:-

1 cup + 1/2 cup Wheat Flour/atta

1/4 cup shredded Carrot/gajar

1/2 cup shredded Cabbag/patta gobi

1/4 cup finely chopped Capsicum/shimla mirch

2 tbsp finely chopped Spring Onion/hari pyaz

2 tbsp finely chopped Fenugreek/Methi Leaves

1 tsp crushed Ginger-Garlic/adrak-lehsun

1/2 tsp Turmeric Powder/haldi

1/4 cup Green Peas/mattar, boiled and mashed

1 tbsp finely chopped, Coriander/dhaniya Leaves

1 Green Chilli/hari mirch, finely chopped

1/4 tsp Garam Masala Powder

1 tsp Coriander/dhaniya Powder

1/2 tsp Red Chilli /lal mirchi Powder

3½ tsp + for shallow frying Oil

Salt to taste

Method:-

1.Heat 1-teaspoon oil in a non-stick pan. Add carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.

2.Sprinkle salt and turmeric powder over it and sauté over medium flame for 3-4 minutes or until vegetables are tender. Add mashed green peas.

3.Mix well and turn off flame. Let cooked mixed vegetables cool for 5-minutes.

4.Take 1-cup wheat flour, 1-tsp oil and salt in a bowl. Add vegetables mixture, chopped coriander leaves, chopped green chilli, red chilli powder, garam masala powder and coriander powder. Mix them properly.

5.Knead smooth and little stiff dough (like paratha dough) using small amount of water (approx. 1-2 tablespoons). Grease its surface with 1/2 teaspoon oil, cover and let it rest for 10 minutes.

6.After 10 minutes, divide dough into 8 equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour over it. Roll out the paratha.

7.Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

8.Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides.

9.Follow the same process for remaining dough balls. Mixed vegetable paratha is ready. 

I served them with dry aloo mattar sabji.

Notes and tips · It is very important to mash the peas. This will help the parathas to roll up easily without breaking. · Any other vegetable can also be added, like –grated beetroot, launki, spinach, potatoes. ·Triangular paratha can also be made with the dough. Serving Ideas ·Serve hot with chutney, raita or pickle of your choice. ·These are perfect to be served at breakfast, brunch and as evening or picnic snack. ·Wrap up in the foil and serve in your kids’ tiffin. ·Suitable as travel food. Just increase the amount of oil. Taste · Soft and spicy.

Sev Tomato Nu Shak

Sev Tomato Nu Shak is a Guajarati recipe which simply means Sev(Namkeen) and Tomato ki sabji or curry. My husband is not Guajarati by caste but being born and brought up in Gujarat Sev Tomato is his favourite. I am sure those of you haven’t heard about it must be wondering how will it taste? But I can bet; if you will make this curry you will never end up disappointed, instead you will have blast of flavours in your mouth. So let’s get ready!......

Ingredients:

2 medium onions, chopped
2 medium tomatoes, chopped

1 tbsp Ginger garlic paste
1/2 cup Sev (As per taste)
2 tsp oil
1/2 tsp asafoetida (hing)
1 tsp cumin seeds (Jeera)
1 tsp red chili powder (Lal Mirch)
1 tsp coriander powder (Dhaniya)
1 tsp sugar
1 tsp turmeric powder
Salt to taste

Procedure:-

• Heat oil in a pan, add in asafoetida and cumin seeds, as it starts to splutter add in ginger garlic paste and chopped onions.
• When onions are soft add in tomato.
• Cook on slow gas for about 2 to 3 mins, add in 1 cup water and with all masalas - turmeric powder, coriander powder, red chili powder, salt and sugar.
• Cook till tomatoes are soft and masala leaves oil.
• Finally “just before serving” add in sev and mix lightly, serve immediately with rotis or phulkas.