There are many variants of the paratha that are made across the country. All sorts of veggies can be used for the stuffing. I hope to share some of the others with you soon. Today, I’m going to share with you one of our absolute favorites. This takes a little time and effort so I usually make these parathas when my husband has the day off and we don’t have to rush anywhere early in the day. A lot of folks serve this with plain curds and a spicy pickle. Personally, we find curds a little too tart for breakfast and pickle isn’t really our breakfast thingie. We like to have it plain and with a dollop of butter on top. Ooh yummy! The thought of it makes my mouth water. The recipe is very simple. I do hope you give it a try. Let me know what you think of it.

Aloo Parathas


For the dough – 
3 cups wholewheat flour
1/2 tsp. salt
Water

Mix the flour and the salt well.

Bind with a little water at a time to form a soft pliable dough. The dough should not be sticky.

If you find the dough sticky, add some more whole wheat flour. If the dough is too dry and difficult to knead, add a little water.

Knead well, roll into a ball, cover with a damp cloth and keep aside while you make the filling.

For the filling – 
3 potatoes, boiled
1-2 onions, finely chopped
1-2 green chillies, finely chopped
2 tbsp. fresh coriander leaves, finely chopped
1/4 tsp. turmeric powder
1/4 tsp. cumin powder
1/4 tsp. amchur (dry mango) powder (optional)
Salt, to taste (Make sure the mix is sufficiently salted)

Combine all the ingredients in a bowl and mix well to make sure all the ingredients are well mixed. Adjust seasoning, if needed.

Shape into balls about the size of a ping pong ball and keep aside.

To assemble – 
Shape the dough into balls a little bigger than the ones made for the filling.

Roll the dough into 4″ disc on a lightly floured surface, making sure it doesn’t stick to the work area. Don’t flip the dough over while rolling.

Place the disc in the palm of your add, add a few drops of clarified butter / ghee on the side facing you and spread it out on the disc.

Place a ball of the filling in the centre and bring the sides of the dough together and press to seal the edges. Roll between your palms to form a ball again, without pressing. (The layer of dough around the filling shouldn’t be too thin or else the filling will come out and burn while roasting).

Roll this out to a disc on a floured surface. Don’t roll too thin.

Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.

To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on  the other side letting it roast for a few seconds after you add the clarified butter to the side.

Serve hot with butter and a mug of hot coffee.

You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.

If you have any dough or filling left over, simply refrigerate and use the next day.

You can also make a plain paratha by simply rolling out the dough, spreading with ghee, wrap, re-roll and roast it without the filling. This can be served with your favorite jam or cheese or scrambled eggs or an omelette or anything else you’d fancy.

This recipe is linked to –
Meatless Mondays @ Midnight Maniac
Mouthwatering Mondays @ A Southern Fairytale
Decidedly Healthy or Horridly Decadent
What’s Cooking Wednesday
Just Another Meatless Monday
My Meatless Monday