“Paratha” – is a delicious flat bread that has its origin in the Indian subcontinent specially in the Northern region. The term “Paratha” can be classified as “parat” and “atta”, which further means dough cooked in layers. Paratha or flat bread is made by baking whole wheat dough on tava. Parathas are more thicker and stuffed with a spicy filling, which can be of dal(lentils), leafy vegetables, radishes, cauliflower, paneer (cottage cheese) and for non-veg, eggs are an option. Parathas are cooked on a hot pan (tava) smeared /greased with butter or ghee and served with pickle or homemade yoghurt/curd….

Many people feel the KING of all parathas is aloo paratha. Aloo means potato in English .

Many people specially beginners may face a problem that paratha wont be in a proper shape. So, in order to overcome this hurdle, two small rotis of roughly equal size cn be prepared, flatten a ball of filling in the middle of one roti, dab a little water around the edges of the roti, cover with the second roti and then roll it out. It would always get nicely and round parathas by this method.

The key for making good parathas are to get the right consistency in the mixture of the dough, giving the dough some rest, ensuring that the filling has cooled down and is devoid of moisture as possible and in the case of a aloo paratha, completely smooth (without lumps) before rolling them out.

Ingredients: For The Dough

whole wheat flour (gehun ka atta) – 2.25 Cups

Melted Ghee – 2 tbsp

Salt – to taste

Method: For the dough

1. Take a bowl and mix the whole wheat flour, ghee and salt in a bowl and mix well.

2. Add adequate water and knead into a semi-stiff dough. Keep aside.

Ingredients: For The Stuffing
Potatoes – 3 cups (boiled, peeled and mashed )
Melted ghee – 2 tsp
Cumin seeds (jeera) – 1 tsp
Onions – 1 Cup finely chopped
Green chilies – 1 tbsp finely chopped
Salt to taste
Chili powder – 1/2 tsp
Coriander (dhania) – 2 tbsp finely chopped
Mango powder (amchur) – 2 tsp dried

Method: For the stuffing
1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds starts crackling, add the onions and saute on a medium flame for 1 to 2 minutes.
3. Add the green chilies, mix well and saute on a medium flame for 1 minute.

4. Add the mashed potatoes, salt, chili powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

5. Divide the stuffing into approximately 12 equal portions and keep aside.

How to proceed

1. After diving the dough into 12 equal portions and roll a portion of the dough into a circle of 75 mm. (3″) diameter circle or as per requirement.

2. Place a little stuffing in the center of the circle.

3. Bring together all the sides in the center and seal tightly without breaking.

4. Roll again into a circle of 150 mm. (6″) diameter circle with a little flour.

5. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

6. Repeat with the remaining dough and stuffing to make 11 more parathas.

7. Serve immediately with butter and fresh curd.

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing

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