Aalu Ka Paratha

                 No          Aalu ka Paratha

 Who does not love Aalu ka Paratha! Wheat flatbreads stuffed with tempered mashed potato is a universal favorite of Indians.

Food has the power to bring people closer. That is why the common saying - "those who eat together, stay together". Be it families, friends, or acquaintances, food bonds people through exciting conversations and flavours. A great meal is enough to bring a smile on everyone's face - someone rightly said that the way to one's heart goes through the stomach! One such meal is aloo parantha (potato stuffed Indian bread). The meal is simple to make and goes off the plate even faster than that! It is very popular in the northern part of India, where it is served with various accompaniments. For food connoisseurs, aloo parantha is not just any meal, it is an ode to Delhi's food. 

 It is a breakfast dish originated from the Punjab region. The recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of India as well as the eastern regions of Pakistan.

 The word parantha comes from the Sanskrit language. The first mention of paranthas was made in the 12th-century Sanskrit book "Mānasollāsa" (which means 'that which exhilarates the mind'). The book was composed by King Someshvara III, who was the ruler of present-day southern India. The book compiled vegetarian as well as non-vegetarian recipes, including several dishes based on the fermentation of cereals and flours. 

Paratha is an amalgamation of the words parat and atta. This literally means layers of cooked dough. Alternative spellings of parathas such as parotta (Kerala), porotha (Bengal) and paronthey (Punjab) are also common throughout different parts of the country. In a country as diverse as India, food acts a major unifier. Paratha is one such item that is popular across the subcontinent with local variations from various different regions.

 

 The stuffing of the aloo paratha, which is primarily boiled potatoes, can be a deal maker or deal breaker for foodies. Different spices can be added to the stuffing - suiting food palates of different people. That is the best part about aloo paranthas as people love relishing them in India and abroad. I particularly love the flavor of desi ghee (clarified butter), which is added after frying/roasting the paranthas. Relish them hot for the best flavours. 

 This is my favorite aalu stuffing for stuffed parathas. You might have made and tasted various aalu parathas, but make this once and trust me, you will be amazed !Without much delay, let's see the recipe.

 Ingredients:

 1- Boiled and mashed potatoes-2

2- Onion- Finely chopped 1 

3- Green Chillies-2

4- Salt

5- Garam masala-1/2 tsp.

6- Red chilli powder-1 tsp.

7-Cilantro- 3 sprigs chopped

8-Oil for shallow frying

Method:

* Heat 1 tbsp. Oil in a pan, add chopped onion.

* Saute till light brown, add chopped green chillies and mashed potato. 

* Add all the spices, chopped cilantro and 1 tbsp. Tomato ketchup.

* Saute for a minute, turn off the heat and let the mixture cool.

* Stuff in wholewheat flour dough and roll out carefully. 

* Shallow fry on the girdle or tawa for crispy parantha. 

*Enjoy with ketchup or chutney/ achaar.