Stuffed Aloo Parathas ~ The Making of one!

Aloo Paranthas bring back lovely memories of bygone days from teenage to youth to adulthood. Its been a saga! Amma makes a mean Aloo Parantha, as most of the other dishes she does. The early times of remembering Aloo parathas was during teenage. We used to live in a colony, which had lot of trees and a big playground with slide boards and swings for kids. It had a big compound and a road enclosing the park. Most of us used to walk around this during mornings and late evenings. It almost looked like walking and wading through a forest. Those chill late evenings, when after a warm meal, I used to go down for a stroll. I had my colony friends and we used to meet for a stroll during the late evenings. It was one such night and the weather was more chill than expected of a February night. You would normally expect it to be sultry warm evenings, chillness long forgotten by mid Jan. But this day was different and there I was, tummy tucked in with hot Aloo Paranthas, sitting under the lamp on the pavement, looking up at the sky and the stars that sneaked between the leaves. I was filled with long dreamt dreams of donning the coat of white and curing the world of its illness. That day was special, as I had gone for a stroll with Amma and it was also the day before I turned 20. Oh how innocent it still feels, to remember that evening and relive that moment, when Amma said ‘well tomorrow you are going to be completing 20′, And I was so surprised. I asked, is it true, oh yes I am going to be big’. She smiling said not so big for me. But yes I was leaving behind all the fancies of a teenager and landing into the world of a youth, still with so many dreams and a world to concur!

The scene changes to the day before the 30th and though I don’t remember if we made Aloo Parantha that day, I remember we spoke about that day in the park a decade back. Both of us were so amazed that, so much has passed has gone that we didn’t realize its a decade gone! Now, being more acceptable to what fate has in store for me, I now look at the world in a different view. I strongly believe in karma, and what’s destined for us will happen. it was a big milestone passing by and all my folks rejoiced on it. But hey, I don’t think I got any older! I still want to go out and concur the world. What you may ask but I have no idea..Life has had its ups and downs. I remember Aloo Parantha has featured in all times both in ups and down but always as a favorite. This is one timeless, delicious one, for senses.

Next scene marches to a shot in my office, to our during lunch hour where one colleague of mine, also used to bring Aloo Paranthas. Her mother too dishes up excellent dishes. I almost felt she could cook as well as my mother. Of course, all mothers cook well. No doubt about that! Few used to ask her what goes in those. She used to reply as how I always do. This, that and this and loads of Amma’s love. Wow that would surely make the paranthas heavenly. And we used to smear butter on top and in next flat 1 min, it would disappear! Ah that was a year back, I stopped making any stuffed paranthas. I love Paneer Paranthas first next to Aloo Paranthas, but it would be a grace if we are allowed to eat sitting for a moment, so we stopped having such dish at night. And during RCI: Pub, I had shot Aloo paranthas and they are still lying in the draft. Somehow, they didn’t appeal to me. So never got around posting it.

Well I made these just this morning, I had planned for something else. But when Athamma asked me early morning, what I was going to make, I just said Aloo Paranthas. Kids were all asleep, so I had ample time to get this wonder to life! And also I promised Bee, a special one for her event! Of course, there is Sia, and Dhivya too in my list. So here’s my Amma’s special, just for all of them, all straight from our hot tawa! This is the way Amma makes, and all of us at home love them!

Easy Stuffed Aloo Paratha

Stuffed Aloo Parathas

Ingredients needed:

  • Chappati dough as required (I made 7)
  • 2 big – Potatoes (as in the picture)
  • 1 medium – Onions
  • 1 – Green Chillies
  • Salt to taste
  • Coriander Leaves

You can also add (optional, though I didn’t add today)

  • 1/2 tsp – Chilli Powder
  • 1/4 tsp – Coriander Powder
  • 1/4 tsp – Garam Masala
  • Amchoor Powder a pinch
    Or if you feel like having a south Indian one, you can add Sambar powder!

Method to prepare:

  • Prepare Chappati dough.
  • Pressure cook Potatoes, peel them and mash them. You can also grate if you want. I use Pav baji masher or at times grate it.
  • Chop Onions as juliennes, this way you won’t have them coming off the paranthas. Chop chillies to small pieces.
  • Heat a pan with cooking oil, sauté onions and green chillies till the onions are translucent or little brown. We don’t want them to be very brown. Add salt while you are frying them.
  • How to make Aloo ParathaRemove from fire, and once they are cool, mix well with the mashed or grated potatoes. This is the secret to roll out a non sticky dough stuffed with aloo. You can remove the chillies if you want or leave it. Depends on your chilliness! Mix well and divide to equal portions.
  • Divide the chappati dough into equal portions, the size of your regular chappatis.
  • With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the potato ball. The middle should be thick and sides should be thin.
  • After placing the potato ball, close on the sides to completely cover the stuffing. Run it around the palm so that it gets closed well.
  • Dust some flour and press on the board. Then gently roll out with the rolling pin. The movement should be flip flap, one to ensure you don’t press on the parantha and make the stuffed aloo to come out.
  • Heat a tawa and smear oil. Once the parantha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa. Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the paranthas. The paranthas taste better if the oil is spread to the sides too.
  • Drop a dab of butter if you like!
  • Once both the sides are cooked, remove and serve hot. Its crispy while its hot and very soft when its cool.

Lip-smacking Stuffed Aloo paranthas, with a touching of Avakkai and scooping a desi dahi, is my plate of heaven, any time of the day!


This plate goes to Click, as I clicked it with lot passion and its an ode to potatoes, in melody with Avakkai n Curds for a potato fe(a)st.

I may line up one or more potatoes during this month, for all the potato disliker I may be!

********************
These are also sent to Petra @ Chili und Ciabatta for Bread Baking Day, where the theme is Flatbreads.

Print Recipe
Stuffed Aloo Parathas ~ The Making of one!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Punjab
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Indian Flatbread
Servings
Ingredients
You can also add (optional, though I didn't add today)
Course Breakfast, Dinner
Cuisine Punjab
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Indian Flatbread
Servings
Ingredients
You can also add (optional, though I didn't add today)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare Chappati dough.
  2. Pressure cook Potatoes, peel them and mash them. You can also grate if you want. I use Pav baji masher or at times grate it.
  3. Chop Onions as juliennes, this way you won't have them coming off the paranthas. Chop chillies to small pieces.
  4. Heat a pan with cooking oil, sauté onions and green chillies till the onions are translucent or little brown. We don't want them to be very brown. Add salt while you are frying them.
  5. Remove from fire, and once they are cool, mix well with the mashed or grated potatoes. This is the secret to roll out a non sticky dough stuffed with aloo. You can remove the chillies if you want or leave it. Depends on your chilliness! Mix well and divide to equal portions.
  6. Divide the chappati dough into equal portions, the size of your regular chappatis.
  7. With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the potato ball. The middle should be thick and sides should be thin.
  8. After placing the potato ball, close on the sides to completely cover the stuffing. Run it around the palm so that it gets closed well.
  9. Dust some flour and press on the board. Then gently roll out with the rolling pin. The movement should be flip flap, one to ensure you don't press on the parantha and make the stuffed aloo to come out.
  10. Heat a tawa and smear oil. Once the parantha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa. Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the paranthas. The paranthas taste better if the oil is spread to the sides too.
  11. Drop a dab of butter if you like!
  12. Once both the sides are cooked, remove and serve hot. Its crispy while its hot and very soft when its cool.

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32 comments

  1. jayasree, thank you..glad I made you want to try this!

    satya, oh, its not over as yet..its towards the end of feb..still thanks for the wishes, though its yet to come….. said…yeah this is of the universal liking right!

    Nags, glad to know that!

  2. Yum….Aloo parathas….looks good Sri. How did you manage to make this b4 the kids got up??? I never make stuff liken this in the morning ‘coz I don’t like feeling rushed.

  3. That was a very moving post. Yes, our adolescent dreams and fantasies seem so far away now, only to be replaced by something much better, right? And your aloo paratha looks totally professional. Mine always has the stuffing squirting out from all sides; will try your tip of making the filling into a ball and keeping the sides thin and middle thick.
    Kamini

  4. There are few recipes that are referred to as ‘yesteryear’. Aloo paratha never loses its glamour. The very site of paratha, avakkai, and dahi is so comforting.

  5. Jayashree, Thank you. Well for friend’s events, I am motivated to do anything…:D

    Asha, yes I know…I did say in that post that I will post mine soon..but its been months!…thanks

    Padmaja, you are right…I had them for lunch too and they were just great!

    Ramya, yeah…thank you!

    Kamini, yes when we think about it we feel so lost right…yeah try this you will surely have a not coming out aloo..and also you should mix it after removing from fire!..let me know how it comes out

    Uma, thank you…glad you liked it

    Kalai, hhah…then make it right now…:D

    Pooja, thank you…

    Suganya, yeah this is timeless as always. Glad you liked that too

    Happy cook, then I highly recommend you do

    Sagari, thanks

    AnuZi, glad you liked them…

    bee, Ah, but I want my friends to be around yaar..thanks..glad you liked it

    Madhu, then try this way…

    Manju, yes we miss amma’s food right…and its not yet over!..thanks though

    Rajitha, glad I motivated you to do it.

  6. aaaaaahhh! This luks DELISH! ship it over along with the details in the mail will you? Of course if you have any left which am sure arent 🙁 Guess seeing ur mail, i will jus drool drool and drool. Guess sia will too , jus that, since she is on diet hehehehe 🙂 waiting for ur mail 🙂 slurp!

  7. Namratha, Thank you..yeah that adds just too much of taste to the parathas

    Dhivaya, sure I have mail you a parcel!…oh is it…yeah I remember her saying that…this should be fun right

    Cynthia, yeah they are indeed. And as I said I like them anytime of the day!

  8. Srivalli, I enjoyed so much reading your post. The paratha is beautiful and with your detailed recipe I feel inclined to try to make it myself.
    The story you shared was very moving and gave a great context to understand how much this bread means for you. Thanks!

    -manuela

  9. Viji, Thank you..glad you liked it..

    Sia, yeah..good of you

    Linda, thank you..do try and enjoy!

    manuela, welcome to my blog..glad you dropped in and enjoyed….Thank you and am sure it wouldn’t very hard..do try and let me know…drop in when you find time

  10. ur aloo parathas look so delicious… which variety of aloo do u use for making these parathas? the kind of aloo which i use turns out to be very sticky after its boiled and mashed.. i used the brown aloos called michigan’s best potatoes.they are not the best i guess 🙂

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