Aloo paratha, an Indian bread stuffed with spicy potato, is a hearty meal that can be packed for children’s lunch box. Besides we can serve hot aloo paratha for breakfast or dinner along with pungent garlic-tomato dip (instead of pickle) & refreshing onion raita.
The recipes for both aloo paratha & garlic-tomato dip is as below:
Yields : 8 parathas
- Potatoes (small/ medium size) – 5 Nos.
- Onion – 2 Nos. (finely minced)
- Coriander leaves – a handful (finely chopped)
- Cumin seeds (jeera) – 1 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Salt – 1 tsp
- Any neutral oil – 1 tsp
Cooking Method :
- Steam potatoes or pressure cook them (simmer for 7 min when it reaches high pressure) & keep aside.
- Mince onions finely using food processor & keep aside.
- Heat a pan with oil in medium flame and add cumin seeds.
- When cumins are roasted add minced onions and saute till they become translucent.
- Add turmeric powder & red chilli powder and mix well.
- Add chopped coriander leaves, boiled potatoes and salt.
- Mix all ingredients together in low flame until they gather into a soft dough (approx. 5 min) and remove from heat.
- You can click on the images above (esp. the last one for an enlarged view) to check the consistency of fillings, if both the dough & filling are of same consistency, it would be easy to roll out perfectly shaped paratha.
- If the cooked potatoes have become soggy, we may sprinkle little wheat flour to absorb the moisture.
- Nicely roasted cumin seeds make aloo paratha more flavorful; they also aid in digestion and prevent bloating or flatulence after taking potatoes.
Dough making: Mix flour & salt and add water gradually to knead into a soft dough as per the measurement below (if you are using food processor for kneading, you may have to reduce a tbsp of water) :
- Whole wheat flour – 1 cup
- Water – ½ cup
- Salt – ¼ tsp
Rolling into paratha: First we need to stuff spicy potato into the dough as shown below and roll into a thin paratha. Heat a griddle and cook both the sides in medium flame. Serve hot aloo paratha after applying little ghee (or butter) on both the sides.
I am comfortable to roll out the dough with equal size of filling, if you want you can try with larger filling.
Garlic-tomato dip is the best alternate for any pickle and it tastes great with roti, puri or paratha with various fillings. Now lets look into the recipe for this delicious red chutney.
- Ripe tomatoes – 4 Nos.
- Garlic pods – 10 Nos.
- Red chillies – 10 Nos.
- Salt – ¾ tsp
- Sesame oil (nallennai) – 2 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – 1 sprig
- Grind red chillies & garlic pods into a powder.
- Add roughly chopped tomatoes & salt and grind into a fine paste without adding water.
- Heat a pan with oil and add mustard seeds & curry leaves.
- Add ground tomato mixture and saute in medium flame until oil oozes out.
- Serve with hot roti, puri or paratha.