Parathas are my favourite. Bengalis like to make their typical simple triangle shaped parathas. Then there is the square shaped paratha. The round ones are there and not much to speak about Laccha Parathas which are occasional and special.
Sparing no more time in writing about the history or the geometrical shapes of the parathas, I think wisdom tells, to speak out about the tasty aloo paratha…one of my favourites…and carry on.
Mostly all Indian households are familiar with the making of the dough for Rotis and Parathas. But some learners have difficulty in making the dough. With trial and error method, they master it sooner or later.
Ingredients are few for making aloo parathas. All that’s needed is:
Take atta/wheat flour about 2 cups and make a dough. Keep the dough aside for 10 – 15 minutes.
Boil 4 medium size potatoes. Once cooled, remove the skin and mash it.
To this add some finely chopped onion and green chillies.
Add salt and mix all the ingredients with the mashed potatoes.
Cut portions from the dough into size of a small orange.
Using your hands press the dough to make a bucket-like hole.
Stuff the bucket space with the mashed potato mix – quantity enough to close the mouth of the bucket.
Now roll out the parathas into round shapes and cook and serve.
Use ghee or oil (choice is yours) to fry the parathas on the tawa.
Serve hot with curd or any simple curry.
What to expect when aloo paratha is served by mummy at home...nothing much but a heavy tummy full.
© gouriguha 2016