Allu paratha is the most favourite breakfast for us, DH and me. It’s easy, yummy and very filling breakfast. Almost every week it is in our breakfast menu. Actually we had a cook when I was studying PUC. I was staying with my grandparents at that time, in another part of town, my parents in another part of town. This cook used to make allu paratha regularly and make us feel like that we have learned a north Indian dish from her,I don’t know why this recipe is associated with north Indian recipe or I don’t know whatever and we don’t know anything blah blah.., and we also used to act like we have never eating anything so yummy in life coz that’s the only think she used to make ok ok sigh, but now I make yummy allu paratha’s.So here goes my version of allu paratha.
Preparation Time: 25 minutes
Cooking Time: 25 minutes
makes : 8 to 10 paratha’s
What you will need
For the dough
Wheat flour 2 cups
Water 1 cup
Salt half tspn
Oil 1 tspn
For the filling
Potatoes four medium sized boiled and mashed
Green chillies 5 to 6
Onion 1 small finely chopped
Turmeric ½ tspn
Jeera ½ tspn
Oil 2 tspn + extra while making the paratha
Salt 1 tspn
Coriander ½ cups finely chopped
How to make
First in a bowl take the flour , add salt and mix well, then add little by little water and make it into a soft dough and add the oil and make it into smooth dough and let it rest until you make the filling.
For the filling take a kadai add the oil, once the oil is hot add jeera ,onion , chillies , turmeric, coriander,salt and mix well once the onion become translucent add the mashed potatoes and mix well and take off from the heat and let it cool down.
Now take the dough divide it into 8 small balls. Then take the filling and divide the filling also into 8 balls. Take the divided dough ball, using the rolling pin make it small poori size and in the centre keep the filling and cover it from all the sides and then again take the rolling pin and make it medium sized chappathi. Cook the paratha on a tava (griddle); using a little ghee until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas.now the paratha’s are ready to serve hot, with pickle or curd.
you can also add ginger and garlic while sauting or just one of those.
Also you can add as much as veggies you want it will become mixed veg paratha.