I am not going to have a prelude to this one. This is one of the quintessential punjabi breakfasts thats made at my home. Easy, quick, and hearty. Soul soothing in fact. Comfort food. Stuffing and healthy.
Let me see if I have left out any adjectives out.
Umm.... no, looks like I've covered it all. I have posted an Aloo Paratha earlier and you can find it here. That recipe has a spicier version of potatoes. This is a mellowed version of the potato filling and I absolutely love the little crunch that comes from the onions added. The fresh coriander adds to the herbiness quotient and makes them taste so fresh- so goooood! Lets get on to it then, shall we?!
Time taken: 30 mins
4 large-ish potatoes, boiled and peeled
1 large onion, diced finely
1-2 green chilies chopped finely
1/3 cup fresh coriander leaves
1 1/2 tsp freshly roasted and ground cumin
1 1/2 tsp dry coriander powder
1 tbsp raw mango powder/ amchur
1/2 tsp carom seeds/ ajwain
salt to taste
1 tsp red chili powder
1/2 tsp garam masala powder
1 1/2" piece of ginger, grated
1 1/2 cups of whole wheat flour
3/4th cup of water
pinch of love
oil to roast the parathas
First you'll need to knead your dough. Take the flour in a large bowl, add your water gradually till it forms a dough. Keep kneading this for about 5 minutes. Allow to rest for 10 minutes before you start making your parathas.
For the potato mix, in a large bowl, add in the boiled potatoes. the potatoes I had on hand were smaller in size and so I used about 6 of them. With a fork or a masher, start breaking them.
Add the chopped onions to the potatoes. The smaller the size of your onion, the easier it will be to roll out the paratha later
In goes the green chilli. I love green chilies in my Aloo pyaaz paratha because it gives them such a lovely hug of heat
Next add in the coriander
Now for the spices, add them all together. In goes the cumin, red chili powder, dry mango powder, garam masala, ground coriander, salt and carom seeds. If you are planning to use the mixture after a few hours or the next day, then skip the salt. You can add the salt when you are ready to make the parathas otherwise it will bring out the moisture from the onions and make the mixture very soft.
Grate in the piece of ginger.
With your clean hands, mix them all together and combine them well.
Now time to make your parathas. For detailed step by step on how to stuff your parathas, refer here.
Et voila! With the magic of all things internet, the parathas are ready to serve!
Do not skimp on the knob of butter. Butter makes everything better... repeat after me, butter makes everything better. Parathas are incomplete without butter. Any self respecting punjabi will tell you that. No margarine. Just butter. Remember that.
To balance the heat of the parathas, they are served with a cool glass of buttermilk or some curd. I prefer mint chutney with my parathas and some freshly cut salad to enjoy a full range of flavours and textures. Yumm yumm! And look at hoe that butter melts....sexxxaayyy!!
All there's left is the tear up a piece of the paratha, dunk it in that melted butter, and pop it in your mouth! Aloo Pyaaz Parathas- Ki style! Indulge!