Alu paratha is India's answer to the popular western wrap. However, unlike the wrap that is expected to hold the goodies within, alu paratha is a meal in itself. This North Indian delicacy is served as part of the great Indian breakfast menu. Alu paratha and yogurt is very popular. Alu paratha is enjoyed by children and adults alike and is no more looked upon as a breakfast snack. Two parathas made in ghee are a meal! Alu paratha is to the north of India what the dosa is to the south. With the goodness of wheat and potato, the fiber and carbohydrate rich snack is also enjoyed with other vegetable preparations.
Ingredients:
2 large potatoes
1 small onion
2 green chillies
1 tablespoon fresh coriander leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala or mixed spice powder
Salt to taste
4 cups of wheat flour
Popular Accompaniments:
Alu paratha is best eaten with beaten curd or yogurt. It can also be eaten with an assortment of pickles or mint chutney. It could be served with any lentil preparation, especially kidney beans.
Preparation:
Boil, peel and mash the potatoes into a smooth paste.
Add the onion, green chillies, coriander leaves, turmeric, red chilli and garam masala powders and salt to taste and mix well into the potato mix.
Mix the wheat flour and water and salt into soft dough and set aside.
Main Cooking:
Separate the wheat dough into balls, each ball the size of your fist.
Roll out each ball of dough into a six inch radius circle.
Slowly place a tablespoon full of the potato mash in the center of the dough.
Cup the dough, sealing the ends and again roll out, this time into circles of 8 inch radius.
On the pre heated pan, spread ghee and then place the paratha on the pan.
Fry the paratha till a nice golden brown on both sides.
Presentation:
Serve the alu parathas hot, with butter and beaten curd. Oterh accompaniments include mint or coriander chutney. The parathas could also be eaten with any vegetable preparation, dry or with gravy. Alu paratha is great eaten plain too, with plenty of butter spread on top or rolled with a liberal spread of a dry, garlic chutney within.
