Aalu Ka Paratha

In the northern parts of India, Aalu Paratha and Chai is considered as the best breakfast meal. It is a full diet that keeps you energetic throughout the day. For working people and college going students, skipping breakfast can turn out to be an unhealthy plan.

Many a people like to have their breakfast in roadside thelas or typical Indian hotels (read – restaurants), but these Indian eating out destinations do not offer hygienic food and palatable environment to their customers. If you’re an aalu paratha lover, I’m here to comfort you with the easiest method of making aalu parathas. This method is very easy to cook, and it doesn’t even require a good amount of your time.

Ingredients – (4 parathas)

For Stuffing –

Potatoes (boiled and mashed) ------------      2 to 3 medium sized

Coriander leaves (finely chopped) -------        2 tbsp

Ginger (chopped)                         ----------    ½ tbsp

Onions (chopped)                           ---------- 1 tbsp ^*optional

Salt                                                 ---------- to taste

For Dough –

Wheat Flour                                       ---------- 4 cups

Soya leaves (fine chopped)                 ---------- 2 tbsp ^*optional

Salt                                                    ---------- ¼ tbsp

Method –

1. Firstly, you have to dough the flour. For this, mix the flour, soya leaves and salt in a large bowl, and prepare soft dough by adding the required amount of water, gradually.
2. Leave the dough for ten to fifteen minutes. In the meantime, prepare the stuffing for aalu paratha. (Tip - It would be better to boil the potatoes freshly, however, you can also use pre-boiled potatoes, which you have stored in refrigerator.)
3. Muddle up all the ingredients, which are present in the chart above.
4. Make large enough loi from the dough, and press it in middle, to make space for the stuffing. Now, fill the hollow with the potato mash, and cover it, by pulling the dough upward, with soft hand. Roll it in between your palms – do not apply too much force.
5. Now, roll the paratha on chakla and belan like this, (again without applying too much force).
6. Heat up the non-stick pan, and place the rolled paratha on it. When you observe that, the upper surface of the paratha has dried up, turn it over, and brush it with either butter or vegetable oil, and turn it over again. Now, apply the butter over the other surface, and turn it over, once again.
7. When you spot brown marks on the paratha, plate it, and serve hot.
8. You can have it with chai (ginger tea), dahi (yogurt), or coriander or mint chutni.
9. It shall take 15 to 20 minutes’ time.