Crispy Flaky Aloo Paratha: The Perfect Comfort Food

Aloo paratha, a beloved North Indian breakfast, is a symphony of textures and flavors. The soft, flaky flatbread made with whole wheat flour encases a savory, spiced potato filling. Each bite bursts with the warmth of cumin, the zing of ginger and green chilies, and the earthy comfort of mashed potatoes. You could  adjust the spice level to your preference, making it perfect for both adults and children.This delightful combination makes aloo paratha the ideal breakfast choice. It's wholesome and packed with nutrients. The whole wheat flour provides sustained energy, while the potatoes offer essential carbohydrates and vitamins. The addition of optional vegetables like coriander leaves or peas adds a touch of green and extra vitamins. Aloo paratha keeps you feeling full and satisfied throughout the morning, fueling your day's activities. 

Ingredients:

• For the Dough:

  • 2 cups whole wheat flour (atta)
  • 1 teaspoon salt
  • ¾ cup lukewarm water (or more as needed)
  • Ghee or vegetable oil for cooking

• For the Aloo Filling:

• 3-4 medium potatoes, boiled and mashed
• ½ teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1-2 green chilies, chopped finely (adjust for spice preference)
• ¼ teaspoon coriander powder
• ½ teaspoon red chili powder (adjust for spice preference)
• ¼ teaspoon turmeric powder
• Salt to taste
• Chopped coriander leaves (optional)

Process:

1. Make the Dough: Combine flour and salt in a large bowl. Make a well in the center and gradually add lukewarm water, mixing until a soft dough forms. Knead for 5-7 minutes on a lightly floured surface until smooth and elastic.Cover the dough with a damp cloth and let it rest for 30 minutes. 

2. Prepare the Aloo Filling: In a pan, heat a little ghee or oil. Add cumin seeds and let them splutter. Add ginger and green chilies, saute for a few seconds. Add coriander powder, red chili powder, and turmeric powder, cook for a further 30 seconds. Combine this masala with the mashed potatoes, salt to taste, and chopped coriander leaves (if using). Mix well. 

3. Assemble and Cook the Paratha: Divide the dough into 8 equal balls. Roll out each ball into a circle about 5-6 inches in diameter. Place a portion of the aloo filling in the center of the dough circle. 

4. Pinch the edges to enclose the filling, forming a semi-circle. Gently roll out the stuffed dough circle into a paratha, about 6-7 inches in diameter.

5. Heat a griddle or tawa over medium heat. Brush the griddle with ghee or oil. Carefully place the paratha on the hot griddle. Cook for 1-2 minutes per side, pressing gently with a spatula, until golden brown and cooked through. Brush the paratha with more ghee or oil as needed while cooking.

                                                                       

Cut the paratha into wedges and serve hot with yogurt, chutney, or pickles.

Enjoy this delicious and satisfying Aloo Paratha!

Tips:

• Use waxy potatoes like Russet for a drier mash that won't make the dough soggy.
• Boil the potatoes with the skin on for better flavor and texture. Peel them once cool.
• Don't overwork the dough – it should be slightly soft and pliable.
• Keep the aloo filling slightly dry. If it's too moist, add a bit of flour to absorb excess moisture.
• Brushing the paratha with ghee or oil while cooking adds a beautiful golden brown color and flaky layers.