Even as I write this blog I am able to smell the nice ghee smell while cooking an aaloo parantha from my mom’s kitchen… Have always loved the paranthas may it be for breakfast or lunch or dinner…but is usually an all time favorite breakfast dish for me… I always try to replicate my mom’s paranthas and after 3 years now have finally come close..:)
Preparation Time:- 10 mins | Cooking Time:– 5 mins per parantha | Serves:- 5-6 paranthas
- 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
- 4 medium sized potatoes boiled and peeled
- 1 medium Onion finely chopped
- Salt to taste
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 1 tea spoon Chaat Masala
- 1 tea spoon Garam Masala
- 1/2 tea spoon Coriander Powder (Dhaniya Powder)
- 1 tea spoon Dry Mango Powder (Amchoor Powder)
- 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
- 1 green chilly finely chopped (Hari Mirch) (optional)
- Ghee/oil to fry the parantha (I prefer ghee :))
Grate the boiled and peeled potatoes. Add the chopped onions, green chillies and coriander leaves to it.
Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.
Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the masala and place it in between.
Press the masala gently to remove air gaps and start folding the chapati inwards to seal the masala completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too much since the masala may come out)
After rubbing with some dry flour, start rolling the parantha evenly.
Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)
Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.
Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.
Cook properly from both the sides by turning over at regular periods.
- Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchp.
- Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
- Try it for lunch or dinner with curd.