Effortless Morning breakfast recipe -2

Aloo Paratha, a classic Indian stuffed flatbread, filled with spiced mashed potatoes, is a comfort food that brings back memories of cozy breakfasts and hearty meals. Whether served with a  little butter, a side of tangy pickle, or a refreshing bowl of yogurt, aloo paratha is a crowd-pleaser that transcends generations. Its simplicity, combined with bold flavors, makes it a staple in kitchens across the country. Perfect for any time of the day, it’s a dish that feels like a warm hug on your plate. And my kids and family love it.

Ingredients

For the Dough

• Whole wheat flour: 2 cups
• Water: ¾ cup (or as needed)
• Salt: ½ tsp
• Oil: 1 tbsp

For the Stuffing

• Boiled and mashed potatoes: 4 medium-sized
• Chopped coriander leaves: 2 tbsp
• Chopped green chilies: 1-2 (adjust to taste)
• Grated ginger: 1 tsp
• Garam masala: ½ tsp
• Red chili powder: ½ tsp
• Cumin powder: ½ tsp
• Dry mango powder (amchur): ½ tsp
• Salt: To taste

For Cooking

• Ghee or butter: As needed

Instructions

1. Prepare the Dough

   • In a large mixing bowl, combine the whole wheat flour, salt, and a little oil.
   • Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15-20 minutes.

2. Make the Potato Stuffing

   • In a bowl, mix the mashed potatoes with chopped coriander, green chilies, ginger, garam masala, red chili powder, cumin powder, amchur, and salt.
   • Combine well to ensure the spices are evenly distributed.

3. Making parathas

   • Divide the dough and stuffing into equal portions (around 6-8 balls each).
   • Roll out one dough ball into a small circle. Place a portion of the potato stuffing in the center.
   • Gather the edges of the dough to seal the stuffing, ensuring there are no gaps.
   • Gently roll out the stuffed ball into a flat. Use light pressure to prevent the stuffing from breaking through.

4. Cook the Parathas

• Heat a tawa over medium heat. Place the rolled-out paratha on the hot surface.
• Cook for 1-2 minutes, then flip and apply a small amount of ghee or butter.
• Flip again and spread ghee on the other side. Press gently with a spatula and cook until golden brown spots appear on both sides.

Tips for Perfect Aloo Parathas

• Ensure the potatoes are mashed smoothly to avoid lumps breaking through the dough.
• Keep the dough soft but not sticky for easier rolling.
• Seal the edges of the dough properly to prevent the stuffing from leaking out.
• Use a light hand while rolling to maintain an even thickness.
• Always cook on medium heat for a crispy exterior and soft interior.
• You can use dahi(yogurt), butter or tangy pickle as a side dish to serve with parathas.