Paranthas were a staple for breakfast while growing up. Aloo, gobhi, mooli, palak, dal, methi were some of the common parathas we had. Now we have them for dinner once in a while.
Bhardwaj aunty, our neighbour after marriage, showed me the trick to making the softest of paranthas.
Recipe for aloo parantha
1 cup wheat flour
1 tsp salt
warm water as needed
1 tsp oil.
Knead the dough as u would for rotis, but not too stiff. Keep aside for 1/2 hr to 1 hr, covered with a moist cloth or paper napkin.
For the potato filling:
2 boiled potatoes
1 tblps finely chopped onion
4 green chilies finely chopped
1 tblsp green coriander finely chopped
1 tsp red chili powder
2 tsp dhania or coriander powder
1 tsp amchoor/mango powder or lemon juice - optional
salt to taste
mash the potatoes very well so that there are no lumps. then add all the above and mix well. chop every thing very finely.
While making paranthas, take a small ball of dough, roll it out to about 2 inch diameter, then pinch the sides to make them thinner than the center. Now put filling in the center, the size of the ball of dough or even more. The more the filling, the tastier the paranthas will be. Bring together all the edges of the dough over the filling and close it properly.
Keep the ball on the surface and press it gently with the back of ur palm or ur fingers. this helps in spreadng the filling evenly and prevents the parantha from breaking. now roll it slowly into a thin round.
Heat the griddle or tava and cook the paratha on one side for about a min, turn over and cook another min, now put 1 tsp oil on each side and cook for 2 mins more or till the parantha is nicely roasted and turns golden brown.
These paranthas melt in the mouth bcos the filling is more that the dough itself. U can serve it with curds and pickles.