Paratha is very popular in North India. During my school days, I used to take two parathas daily in my lunch box, sometimes with veggies and sometimes with different kinds of pickles. After finishing lunch also, we used to keep on licking mango pickle piece.😋😋😋😋 My mother used to prepare different varieties of homemade pickles, specifically for our lunch box. And when mango pickle jar was about to get empty, she used to prepare paratha with the remaining oil of pickle. It used to give such a nice tangy and spicy taste to paratha that one could just roll paratha and keep on taking bites with hot tea!!!!!
In UP there was a tradition to prepare plain parathas compulsorily for dinner with dry veggies and curd. Slowly, because of health consciousness, people have shifted to rotis.
Punjabi moms and grannys pour their heart and love in parathas serving you in breakfast with dollaps of butter….
At my parent’s house in Jaipur during winter, once in a week, we used to have dinner with aloo ka paratha, gobhi ka paratha or methi ka paratha with green Coriander Chutney. My mother used to prepare garam garam parathe and we all, along with my sisters, brother and father used to eat in kitchen only. It used to be very cozy, warm and intimate dinner while exchanging sharing our day’s activities. After dinner having a small piece of jaggery was must during winter season…
Good old days of childhood!!!!!!!!
After marriage I was introduced with the idea of having any kind of paratha, either plain or stuffed only in breakfast. Here Sunday special used to be aaloo ka paratha! So I also followed the same tradition of having stuffed parathas in breakfast only.
Apoorva and Manish both like aaloo ka paratha a lot, so I end up preparing that once a week…
Kneaded wheat flour dough
Dry wheat flour
Spices : salt, dry mango powder(amchoor), garam masala, asafoetida(hing), red chilli powder, finely chopped green chillies and if you want, can add finely chopped green coriander leaves also, but make sure that after washing coriander leaves, water completely dries out, otherwise aaloo masala will be soggy and it will be very difficult to roll paratha.
I am not giving any fixed quantity for spices as every individual has different taste buds. Some prefer very spicy and others might prefer moderate or balanced.
Peel and mash boiled potatoes. Mash them nicely otherwise big chunks will be a problem while rolling paratha. Add above mentioned spices as per your taste.
Heat tawa on gas stove. Keep the flame on medium.
Now take a small portion of dough, probably size of a tennis ball, roll it between your palms, roll it into dry flour and roll it on clean kitchen counter with rolling pin in a small round shape.
Place a small amount of ready aaloo masala in it.
Hold the edges together by pinching – close neatly and press the mould softly.
Again roll this in dry flour so that while rolling, dough should not be sticking on the kitchen counter.
Now roll it with rolling pin in round shape slowly and carefully so that masala stays inside the paratha.
Flip again carefully and touch both sides to the dry flour.
Roll it again, but be careful that it does not become very thin.
Now heat tawa on gas stove. We don’t want very hot tawa – it should be medium hot (make sure that tawa is completely neat and clean).
Carefully place rolled paratha on tawa with the help of your palm.
Once it gets roasted little bit from one side (tiny bubbles are the sign to flip), flip it to the other side with the help of flat laddle.
Apply oil/ghee on slightly roasted side and again flip.
Apply oil/ghee to this side too.
Keep on flipping paratha and keep pressing it lightly with the laddle until it is brown and crisp from both sides.
Delicious lip smacking breakfast is ready!!!