Effortless Morning breakfast recipe -2

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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.

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