Aloo parathas

It’s comfort food. But a lot of people I know are turned off by assuming that there’s a lot of effort involved. That it takes too long. That its hard to roll. But guess what? Its none of that. Aloo parathas are a great variety of Indian bread and you can just as easily replace the aloo (potato) with any other filling of your choice (think onions, garlic, cabbage or cauliflower). Here’s a first look.

Aloo parathas, fresh from the griddle.

How?

Well, I am not going to go into the details. The method is pretty similar to most Indian bread varieties. But the way my mom makes this is by boiling potatoes separately, seasoning them separately and then individually rolling a small ball of the potato filling into each ball of paratha dough. I find this method tedious and have as usual found a shortcut. I boil the potatoes, mash them and then mix them directly into the dough and blend everything with adequate amount of salt and spice, turmeric and other seasoning that I want. I then let it sit for about 2 hours to soak in all the flavour. And then when I roll them, they roll out as easy as anything else and then it’s just about adding a wee bit of oil on the griddle and cooking both sides as required. Easy-peasy!

Serve hot with chutney, pickle or daal or good old' raita. Anything works!

And so there you have it.. easy, simple, tasty and very filling – aloo parathas. Bon Appetit!