Aloo Paratha with Boondi Raita
Parathas are amongst staples of Indian Cuisines, and they are so versatile that they can be part of any meal breakfast, lunch or dinner. Paratha is Indian whole wheat flat bread. It can be prepared in many different ways and flavors such as plain, masala, vegetable or cheese stuffed, layered etc. One of the most popular kind is Aloo or Potato Paratha, which is what I am preparing today. Spiced potato feeling is stuffed in wheat dough, rolled, and cook on Tava or a pan with oil or ghee. Aloo Paratha originated in North India but is popular in every Indian household. Though this bread can be very delicious by itself, it can also be enjoyed with yogurt, raita, chutney, pickle, subzi or curry, butter, or cream cheese. These are very convenient on-the-go and for kids lunchbox.
Ingredients for Potato Filling
4 Small or 3 Medium Potatoes
1/8 Cup Finely Chopped Coriander
1/3 Cup Finely Chopped Onion
2 Green Chilies
1 Inch Piece Ginger
¼ Tsp Garam Masala
½ Tsp Coriander Powder
¼ Tsp Aamchur Powder
1/2 Tsp Cumin Seeds
Salt to Taste
- Boil /Cook, Peel, and Mash Potatoes. I peel and dice potatoes and cook them in microwave. You can cook them on stove top but boiling potatoes until tender.
- Crush one GreenChilie and Ginger to paste.
- Slice the other Green Chilie.
- In a mixing bowl, add all ingredients and incorporate everything together.
- Do a taste test to check for seasoning and adjust as necessary.
Ingredients for Dough
2 Cups Whole Wheat Flour (Atta)
2 Tbsp Oil
1 Cup Water
½ Tsp Salt
Oil for Cooking
- In a mixing bowl, add Wheat Flour, Oil and Salt.
- Mix with hands, until oil is well incorporated in the flour.
- Start by adding ½ Cup of water to flour and mix with hand.
- Slowly add more water until dough comes together. I like to keep dough not as soft as roti dough, so I don’t use entire cup of water. By the time I am done I have about 3 Tbsp of H2O left over.
- Knead dough for few minutes until very soft and smooth in texture.
- Start heating a Pan/Tawa on medium flame.
- Take a enough dough to make an inch of a ball.
- Roll it to about 3 inches in diameter.
- Make a about 1 ½ inch ball of Potato feeling and place in the center of rolled dough.
- Pull edges in middle and sealing by pressing it together, making it in a ball.
- Press the ball slightly, and start rolling it out lightly until about 7-8 inches in diameter. Don’t put too much pressure while rolling. If you need to dust some flour for ease of rolling.
- Once Pan is hot, place Paratha on pan. Cook for about 1 minute on one side and flip and do the same. You should see redish-brown stops on Paratha as it cook.
- Spread 1 Tsp of oil, flip, cook and repeat doing the same on the other side. Do this for few more time until it is completely cooked pressing with spatula on puffed parts.
- Repeat the process until all parathas are done.
Serve them warm with Boondi Raita.