In the previous Salted Caramel Milkshake Post, I confessed that I use flash for food photography. Taboo I know.
I have to make another confession. Feels like this is starting to be a series of confessions going on.
Anyways, believe it or not. I have NEVER watched “Pretty Woman”. It is supposed to be one of those popular movies that almost every other person has watched.
I do not know what is with me at times. I have watched Barbie and Sophia the first a couple of times, but not Pretty Woman? I think I need to start acting my age. Not a mean feat for sure.
Anyhow, I was watching Pretty Woman last night and I LOVED IT! Julia was amazing and cute, Richard was full of charm. After watching that movie, I would have to say, I have no issues marrying someone who is 45 if he is going to be that charming. ♥
It was two hours worth spending with me smiling, laughing and crying too. A poor girl who gets the prince and the pretty dresses too? . It’s so Cinderella!
A sexually active one though. Sorry, I just had to add that one despite the fact that I was watching the censored version. Lol.
Anyways, all this talk is making me hungry. Let’s talk about food.
Let’s talk about Indian food. When I mentioned Indian food, what comes to your mind?
Yeah, okay, who doesn’t love Chicken Tandoori and Fish curry, but let’s go vegetarian today since it is Meatless Monday.
Let’s talk about Aloo Paratha! You might be looking at me with twitched eyebrows and going Aloo who?
Here comes the first lesson of the day people. Aloo is not someone’s name ok? Aloo means Potato in Hindi and Parathas are unleavened flat-breads that are extremely popular in India. It is one of the staple food for a lot of Indians. Actually, Parathas are very popular in Singapore and Malaysia as well and it is more commonly consumed during breakfast. The potato stuffing are firstly boiled, mashed and then sautéd with some aromatics before stuffing it in the flatbread. (Read: Paratha)
So basically, an Aloo Paratha is a flatbread stuffed with spicy mashed potato. Simple enough for you to comprehend I guess?
Aloo Paratha is often eaten with butter or yogurt in India. Whereas in Singapore and Malaysia, it is more commonly eaten with a curry by the side for dipping.
Paratha can either be prepared with whole-wheat flour, all-purpose or a mix of both. Traditionally, ghee is being used, but using oil is absolutely fine as well.
There are 2 ways to make Aloo Paratha.
Along a well-dusted board, place a golf ball size dough and roll it into a circle of approximately 5 – 6 inches diameter.
Place the potato stuffing in the center of the circle. I molded the filling into a ball as it is easier this way.
Get hold of the edge of the dough, pleat and bring the pleats together and pinch to seal.
I would normally make these Aloo Paratha’s with the first method, but I figured that it would be easier for you guys to do it using the second method. I tried to bring together an illustration of the second method so that you get a clearer picture as to how you can go about it. I am far from being artsy and I have never excelled in arts back in school, so kindly pardon my amateur “drawing.”
Gently place the second circle on top and seal the edges with your fingertips. Gently roll the stuffed paratha till about 7 inches. This Simple Aloo Paratha recipe is perfect for first timers. It is easier to bring together compared to the classic recipe as certain ingredients like dry mango powder might not be easily obtainable for some of you.
Even though this is a simpler recipe, it definitely does not compromise on the taste. This aloo paratha is delicious and it is sure to win the hearts of any Indian food loving people.
- 4 medium potatoes (boiled and mashed)
- 2 green chilies (sliced)
- 1 small onion (diced)
- 1 garlic (grated)
- ½ teaspoon chili powder/paprika
- ½ teaspoon garam masala (optional)
- ¼ teaspoon turmeric powder
- 2 tablespoon chopped coriander leaves (omit if you are not a fan)
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 teaspoon ghee/oil
- Water as required for kneading
- Additional oil or ghee for the paratha
- In a frying pan, heat 1 tablespoon of oil and saute green chili and onion for 3-5 minutes.
- Add garlic and spices and saute for 1-2 minutes.
- Mix in mashed potato, salt and chopped coriander and cook this for about 2 minutes.
- Set this filling aside.
- In a mixing bowl, mix whole wheat flour and salt.
- Make a well in the center and add the oil and about ½ cup of water.
- Bring the mixture together and keep adding water until all the flour comes together to form a nice dough.
- Once it forms a dough, continue kneading till you get a soft dough.
- Cover with a cling wrap/cloth and keep the dough aside for at least 30 minutes or up till 3 hours.
- (There are 2 methods to assemble the paratha as mention in the post. Do refer to the instructions and pictures above)
- On a well-dusted board, place a golf ball size dough and roll it into a circle of approximately 5 - 6 inches diameter.
- Place the potato stuffing in the center of the circle. I molded the filling into a ball as it is easier this way.
- Get hold of the edge of the dough, pleat and bring the pleats together and pinch to seal.
- Roll the ball gently into a rough 7-inch circle.
- Heat a non-stick skillet/pan and once it is hot, place 1 aloo paratha on the pan.
- Cook for 2-3 minutes and flip it to cook the other side as well. Apply some oil on both sides of the paratha.
- Flip the paratha again till both sides are fully done and you can see some crisp brown spots on the paratha.
- Once cooked, you can either serve with butter, yogurt or curry.