Parathas are anonymous with North Indian breakfasts. The heavily stuffed hot parathas with a piece of melting butter is nothing short of heaven for the tongue. The stuffing is an art too. Perhaps you have heard the legends of ‘paratha wali gali’ in Old Delhi, famous for varieties of stuffing with every possible edible thing on earth 😉 . I am not going too much into that, instead share with you the simplest Paratha recipe, the aloo paratha aka paratha with Potato stuffing. I often prepare it in breakfast or dinner. You can customize the potato stuffing according to your taste.
Ingredients for 5 Paratha:
- Plain flour – ½ cup
- Wheat flour – ½ cup
- Boiled potato (large)- 2
- Chopped green chilli – 2
- Chopped coriander leaves – 2 tbspoon
- Ajwain/carom seed – ¾ teaspoon
- Chat masala – 1½ teaspoon
- Salt to taste
- Cooking oil
Mix wheat and plain flour in a large bowl. Add pinch of salt and 1 tbspoon of oil in it, mix well. Add lukewarm water, little at a time to make a soft dough. Knead the dough for few minutes until it is smooth. Keep it aside in an air tight container for at least 10 minutes.
Meanwhile prepare the spicy potato mixture for stuffing. Mash the potato in a bowl, add carom seed, chat masala, salt, green chilli and coriander leaves. Mix them very well and divide into 5 equal parts.
Divide the dough into five equal parts and make flat round balls out of them by rolling between palms.
Flatten each ball by pressing with finger and make a cavity at the center of the ball (try to flatten them through edges, don’t let the center too thin). Now place one part of the potato mixture in this cavity and close it from all sides, again roll between your palms to get a flat round shaped ball. Stuff remaining four balls with potato mixture the same way.
Now roll each stuffed ball, on a floured work surface, into a circle of 16 -18 cm. diameter or in a size of roti or paratha.
Heat a tawa or flat frying pan over medium flame. Place the paratha on hot tawa/pan and bake for few seconds, flip it and bake the other side for few seconds. Then add 1 tbspoon of oil and fry evenly both sides of paratha till it gets nice golden colour.
Serve hot topped with small piece of butter or any pickle.
- I used both wheat flour and plain flour. You can make the paratha only with wheat flour or plain flour according to your preference.
- If you don’t have chat masala use dry roasted mixture of cumin powder, coriander powder and garam masala powder. Amchur powder or mango powder can also be added.