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On days when one is wondering what to make for a hearty meal with just potatoes and what flour in hand, any Indian will present a stack of Aloo Paratha. A standard simple yet rich delicacy to have emerged from the ghetto of the country, this stuffed flatbread has taken the world by storm. Though some may say it is something that is native to the Northern states of India, Indians across the country love their Aloo Paratha. In fact, it is such a delicacy that it even makes the long travels insanely delicious for being filling on the stomach and heart.
A stuffing filled with history and rolled out with spices
There are no second thoughts when figuring out the origin of Paratha or Aloo Paratha that it was the creation of Indians. A stuffed flatbread dish, Aloo Paratha continues to be the top favourite breakfast dish of Indians. While the preparation of the stuffing may differ from region to region, its making and consumption remain the same.
However, tracing the origin of Paratha, a Hindi word, is derived from the Sanskrit word and the early mention of it can be found in the book Panjāb. As per historical accounts, the book was published under the sultans during 1000–1526 A.D. The writer Nijjar mentions that paranthas were common with the nobility and aristocracy in Punjab.
And other historical accounts point toward paratha being a hot commodity with the Mughals. Their fondness gave birth to Dhakai Paratha – a multilayered flaky flatbread that takes its name from the country Dhaka.
Ingredients:
For the dough:
3 cups of Whole Wheat Flour
Salt
2 tsp Oil
Water for mixing
For the filling:
4 boiled and peeled Potatoes
1 finely chopped Onion
1 small minced Ginger
2 minced Garlic cloves
2 chopped Green chillies
A handful of Coriander Leaves
Salt
½ tsp Chaat masala
½ tsp Carom Seeds
Ghee for frying
Method:
In a bowl, add flour, salt, and water. Make a soft dough and remember to add water as needed. Keep aside.
In another bowl, potatoes and mash them roughly not leaving any big pieces. To this add the chopped onion, ginger, green chillies, garlic, chaat masala, salt, and coriander leaves. Mix all the condiments well with the potato.
Now, make small dough balls all of the equal size. Since it will have stuffing inside, make slightly thick balls.
Flatten the dough and add 2 spoons of potato to the dough and close it.
Sprinkle some dry flour on the kitchen counter and place the stuffed dough on it. Now roll it out evenly, dusting some dry flour when needed.
On a frying pan over medium heat, place the rolled-out dough with potato filling. Apply ghee as required. Serve!
There is no perfect day or time to devoure a hot piping Aloo Paratha. Be it a rainy day or hot summer day, with oodles of butter on the top, served with pickle and tea, a plate of aloo paratha makes any day or mood bright.
