Monday, 21 April 2014

Be it a Sunday brunch or a heavy breakfast, aloo pyaz paratha is on the top list. It is one thing which every north Indian likes and have in their routine life's. It is very rich, stuffed with a mixture of aloo pyaz and other aromatic spices. If you are looking for tiffin ideas! then also it works well, both for kids as well as for office going people. It is best enjoyed with a cube of butter on the top which slowly melts with the heat of paratha, a bowl of curd and pickle or a chutney of your choice. I don't know why it took me so long to post this recipe though it is prepared quite frequently in my kitchen. Now when i have started with it, i will be discussing various ways in which they can be prepared. So depending on the time, you can choose the way which best suites you. Since summers are at its peak they also go well with a tumbler of lassi. With lassi i remember that they are best way to beat the heat of summer, so i am planning to post some recipes of lassi's and other yogurt recipes which will help you stay cool this summer.
Aloo pyaz paratha

So first get started with the aloo paratha recipe and lets look at the ingredients used in it.

  1. Boiled potatoes 4(medium size)
  2. Chopped onion 2(medium size)
  3. Green chilli chopped 2-3
  4. Fresh coriander leafs chopped
  5. Salt to taste
  6. Garam masala 1 tbsp
  7. Cumin seeds 1 tbsp
  8. Oil 2-3 tbsp
  9. Wheat dough (kneaded atta)
For making the filling:-

Method 1:

First of all take oil in a pan and heat it. Add cumin seeds and let them crack then add chopped onion saute it till golden brown. After that add green chillies, garam masala and boiled and mashed potatoes. After that add coriander leafs and salt to taste. Mix all the ingredients well to make a smooth paste.
In this way our filling is ready which is stuffed in the atta.

Method 2:

This one is a much simpler method as it do not involve using oil and cumin seeds. In this method all the ingredients are mixed together to form a paste. Potatoes are mashed and all the ingredients are mixed well in it.
This type of filling will retain the raw taste of onion and freshness of coriander leafs. But the filling prepared with first method is smooth and parathas are much crisp and also they have smooth texture.

Method 3:
Peel and grate the raw potatoes using a fine grater and mix all the ingredients in it. It gives a very crispy parathas but they are bit difficult to handle as the don't form a sticky filling like the previous methods. In this method you toss the mixture using little oil or you may skip the step and just mix all the ingredients and use the filling.

So you can choose any one of the method to prepare the filling depending upon the time you have.

After that divide the filling into equal portions, with this ingredients 6-8 parathas can be prepared. Some people like to stuff with a lot of filling while some fill with a little less so that varies from person to person and there is no hard and fast rule for that.

Then take your dough and form small balls out of it. Make a hole in the centre using your thumb large enough to fill it with the mixture or flatten the ball from the sides in a form of roti and and place the filling in the centre.

After filling the mixture close the dough ball as shown in the pic below.

Make it flat using a rolling pin like the way you make the roti's.

Then heat the tawa on the gas stove and put the paratha on it. When it is cooked from one side then turn and apply oil and again turn and apply oil on the other side and cook well on both the sides. When it turns a little golden brown on both the sides then you are sure that your paratha is ready.

Enjoy the hot parathas in your own way with a glass of lassi in summers or with a cup of tea in winters. Side it with butter cubes and pickle slices to enjoy the real taste.

Aloo pyaz paratha