We Cooked: Aloo Parathas
We spent time in the kitchen cooking aloo parathas, one of Amina’s favorite comfort foods.
Amina's Mother's Aloo Paratha Recipe
For the Aloo (Potato) Filling
- A few potatoes
- Handful of chopped cilantro
- A couple of tablespoons of melted butter
- Salt and pepper (To taste)
- 1 tablespoon (or more) of chaat masala
- 2-6 finely chopped green chilli
- 1 large finely chopped white onion
- red chilli powder (to taste)
For the Paratha Dough
- 2 cup wheat flour
- 1 cup water
- Boil the potatoes and mash them in a large bowl. Chop the cilantro, chillies, and onions while your potatoes boil. Add your cilantro, butter, salt, pepper, chaat masala, chillis, onion, and red chilli powder to your mash. Please note these onions need to be chopped FINE. If you don’t chop them fine enough, your paratha will fall apart during assembly.
- Let your beautiful potato filling rest (for no reason other than it’s time to make the dough). Grab two cups of wheat flour and one cup of water. Increase the recipe if you’re cooking for more than three people. Make sure to mix the dough very well. Then, make a couple of balls from the dough to prep for assembly.
- Set some flour on the space you’re going to roll on. Roll out your dough ball and get a nice chunk of the potato filling. Put the potato filling in the middle of the dough and seal it upwards into a nice, even ball. Be sure to pinch the dough at the top so the filling doesn’t fall out.
- It’s time to roll out your filled piece of dough into an aloo paratha! You need to be gentle so the filling doesn’t come out. Apply pressure evenly, as we all want this aloo paratha to look snatched.
- Once you have rolled out your filled pieces of doughs into beautiful, circular paratha, fry them in a pan with your prefered oil a couple of minutes per side. Serve piping hot with yogurt, chutney, or eat it plain!
Pro-tip: These are great to freeze and warm up later on! As my mother said, on the phone, three separate times in one day, “But did you freeze them?”