Aloo Paratha

A loo Paratha is a widely popular dish across North and Central India, especially Punjab. Almost synonymous to any layman breakfast item, Aloo Paratha’s ubiquitous presence in dhabas as well as five-star eateries proves the dish’s unparalleled fame.

Aloo Paratha is essentially made of unleavened dough that is rolled with a mishmash of boiled potatoes tempered with spices like finely chopped chillies, onions, tomatoes and some ground masalas.

The term "paratha" (another variant of Indian flatbreads that are fried over the tawa) finds first mention in the 12th century Sanskrit text, Mānasollāsa. The book was composed by King Someshvara III, a highly renowned South Indian emperor. The book is a series of Indian vegetarian and non vegetarian delights. Some preparations talk about dishes made by fermenting flours or cereals. Apart from the vegetarian section, the text also mentions recipes for goat meat, fish, pork or even venison. The sumptuous snack has gradually come to represent the state of Punjab.

The richness of the dish truly reflects the large heartedness of the state. One of the biggest advantages of Aloo Paratha is its flexible recipe, as the potato mixture can be customised and tweaked as per personal preferences. But the true magic behind the dish comes to the fore during service. A generous dollop of ghee is lathered on the hot Paratha’s outer skin, making it both crisp and flavourful. This dish is also apt for the time-consuming, urban lives that most have. Since each Paratha is stuffed with the mishmash, a few of them together with a splash of pickle make for the perfect meal as well.