My Mom’s Aloo Paratha
There’s just something about aloo paratha that feels like home. A paratha stuffed generously with spiced aloo, crispy on the outside and soft on the inside: it’s comfort food ♡
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This is my mom’s aloo paratha recipe: the one I’ve grown up eating and still crave all the time!
The filling is slow cooked till the potatoes turn a deeper colour and the flavours intensify. She also adds a simple homemade spice blend that takes the flavour up a notch and the dough is made with chena pani (the leftover whey from making cottage cheese) which keeps the parathas extra soft. Just a bit of ghee while cooking gives the parathas that beautiful flaky crust.
It’s so flavourful on its own that I usually just eat it with plain curd topped with cumin powder and salt and some spiced vinegar raw onions on the side- nothing else is needed because they’re just so so good on their own.
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My Mom’s Aloo Paratha
servings
4 parathas
prep time
30 min
cook time
40 min
Ingredients
Aloo Masala Filling
- 1 tbsp ghee
- 7 cloves garlic, chopped
- 1 red onion, chopped
- 2 green chillies, chopped
- 1 inch ginger, chopped
- 1 tsp cumin seeds
- 5 boiled potatoes, mashed
- salt to taste
- roasted spice mix: 1 tbsp coriander seeds + 3 dried red chillies + 1 tsp cumin seeds
- 1/2 - 1 tsp kala namak (black salt)
- 1 tsp mango powder (amchur)
- 1 tsp garam masala
- handful of fresh coriander, chopped
Paratha
- 1¼ cup khapli atta (or whole wheat flour)
- 1/2 -2/3 cup water (I used chena water: the leftover whey from making cottage cheese)
- salt to taste
- ghee, to grease the paratha on both sides while cooking
- ghee or salted/white butter, to spread on top of the cooked paratha
Serve with
- curd topped with salt and roasted cumin powder
- raw onion salad: thinly sliced onions + vinegar + salt + chilli powder
Instructions
- Start with the filling: Heat ghee in a pan and add cumin seeds, chopped ginger, green chillies, garlic and onions. Cook this till the onions are golden brown and everything smells aromatic.
- Cook it down properly: Add mashed boiled potatoes to the pan and cook the mixture for atleast 30 minutes on low to medium heat. This is the most important part. Every few minutes, let the bottom of the mix catch some colour and crisp and then fold that browned layer back into the rest. Keep doing this patiently as it builds deep flavour and gives the filling a beautiful darker colour. This step also helps remove excess moisture and keeps the filling tight and solid.
- Add the special masala: While the potato mix is cooking, dry roast red chillies, coriander seeds and cumin seeds till they’re fragrant and crisp. Blend them into a fine powder and fold this into the filling along with garam masala, amchur, kala namak, salt and chopped coriander. Let the filling cool completely before using.
- Knead your dough: In a bowl, combine atta, salt and water. I used whey (chhena water which is the liquid leftover after making cottage cheese) which makes the parathas turn out extra soft. Mix it together with a chopstick or fork first and then knead it really well on a clean surface till the dough is soft and slightly elastic. The dough shouldn’t be tight, a slightly elastic dough makes softer parathas. Rest it for a few minutes if you want or use it straight away.
- Roll and shape: Divide the dough into 4 equal portions. Roll one out lightly, spread a bit of ghee in the centre and place the cooled filling on top. Bring the edges together over the filling like you would for a dumpling and pinch to seal, snipping excess dough if any. Flip it over and gently roll it out into a circle paratha. Make sure your surface and rolling pin are well floured so nothing sticks.
- Cook the paratha: Place the rolled paratha on a hot pan. Cook it dry on both sides till you start seeing light golden spots. Then apply ghee on both sides and continue cooking till it’s golden, crisp and puffs up. Flip as needed for even cooking.
- Top and serve: Spread more ghee, salted butter or white butter on top of the hot paratha. I love to eat it with plain curd topped with salt and roasted cumin powder and some raw onions on the side.
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