healthy food. recipes. reviews.
Aloo paratha….. mmmm!hmmmm!!!!! my version of soul food! The most satisfying thing that I ate regularly growing up. Mom made it as often as 2-3 times a week and I am so thankful for that. I love love love Mom’s aloo parathas…… not any other kind, not store bought, not restaurant made, not aunty made or anyone else’s….. Mom’s special aloo paratha. There’s this wonderful joy in eating them and they are the most delicious in this world. I have tried for years to make them like hers, but I haven’t succeeded. And I’m not complaining at all!!!!! Coz those are to be relished, the parathas and their memories. 🙂 I’m sooooo happy Ma will be here in less than two months, and I will try and fulfill my craving, which is really impossible… but I shall try.
So, the other day I decided to give it a shot yet again… another attempt at trying to replicate that flavor, that texture, that aroma…. and no, I wasn’t able to do it, but here’s what I did anyway. They were good, yummy even…..
Ingredients to make 6 parathas
For the dough
For the filling
Making the dough:
It’s better to get the dough ready first and set it aside while preparing the filling, coz that helps in rolling it. So, let’s do that…
In a big bowl mix the flour and salt. Knead the dough so that it’s a little softer than roti/tortilla dough.
When it’s all well kneaded, add the oil and knead for just another half a minute.
Cover it with a damp kitchen towel and set aside.
Making the filling:
Boil the potatoes in water until they are completely cooked and can be mashed. If you don’t want to boil them, wrap each of them in a wet kitchen paper towel and microwave on high for 10 minutes. They’ll be done much quicker.
Mash them thoroughly and set aside.
In a skillet, heat oil.
Add the onions and garlic and saute for a few minutes, until the onions are translucent.
Now add the turmeric and red chilli powders and also the jalapeno pepper. Saute this for another minute.
Let’s bring some color to this party by adding some green peas. These are totally optional. Saute for couple more minutes until the peas are softened a bit.
Add the soul of this dish, the mashed potatoes in and for some much needed tang, add the ammchur powder.
Adding saunf (fennel) gives a lovely new dimension to the parathas. Lastly add the salt and mix it all well together. Everything should blend into everything else to form a delicious filling.
Warning: Taste it, but you might not be able to control yourself….. so hold on for a little bit longer. 🙂
Making the parathas:
Now’s the fun part….. bringing all of this together…..
Heat a flat tortilla pan on medium heat.
While it’s heating, tear apart a small piece of the dough…. about the size of a ping pong ball, and yes, shape it into a ball.
On your flat surface, roll out the dough sprinkling some flour to aid that process.
When it’s rolled to the size of a small corn tortilla, take some of that delicious potato filling and place it at the center of the rolled out dough. How much filling? Let’s say a little bigger than a ping pong ball.
Now gather all sides of the dough, collect and fold them on the center, completely covering the filling with dough.
Roll this out again. Get it as thin as possible, without letting the filling out. I’d say it’ll be about half an inch thick. I love putting in a lot of filling, so no wonder mine are that thick. Btw, thick, loaded with filling parathas are really the authentic kind…. any other is just a poor imitation.
Time to cook it…..
Your pan should be plenty hot by now. Place the uncooked paratha on the pan, and cook it on medium heat.
Apply some oil and flip it over. Repeat this until it’s well cooked. Not very different from making rotis or tortillas.