Aloo Mutter Paratha (Potato-Pea Indian Bread)

Parathas are one of the most simple and popular forms of cuisine from India and Pakistan. The paratha or parantha or even parauntha is one authentic flat-bread meal originating from North India that has survived its test of time. Chandni Chowk in Old Delhi, India, has a historical significance with the paratha. The “Paranthe Wali Gali” which literally means “the by-lane of parathas” was established in 1870″s in Chandni Chowk.

INGREDIENTS

For Dough

  • Whole wheat flour- 2 Cups
  • Salt – To taste
  • Carom Seeds (ajwain)- 2 Tsp
  • Water – As required

For Stuffing

  • Boiled green peas – 1 Cup
  • Potatoes- 2 Medium
  • Chopped Onion- ½ Cup
  • Minced Garlic- 1 tbsp
  • Chopped Green Chillies- 1 tbsp
  • Fresh Chopped Coriander- ½ Cup
  • Red Chilli Powder- 1 tsp
  • Coriander – Cumin powder- 3 tsp
  • Chat Masala- 2 tsp
  • Salt- to taste
  • Oil- 1 tbsp
  • Ghee to cook paratha

PROCEDURE

For Stuffing

  • Heat the oil in a non-stick pan and add the garlic and saute till raw aroma disappears.
  • Add the onions and green chillies and saute till golden brown..
  • Add chilli powder, coriander-cumin powder & salt.saute for a minute.
  • Add mashed potatoes,lightly mashed green peas & chat masala. Saute for 2 minutes.
  • Add the coriander and remove from the flame.
  • Cool the stuffing at room temperature. Keep aside.

We can add some Parmesan cheese to make it even more tasty. 

Instead of frying the stuffing we can simply mix all the ingredients in a bowl and use it. It completely depends on how you like it. 

For Dough

  • Combine the wheat flour, carom seeds, salt in a bowl.
  • Add water in parts and knead into a soft dough.

For the Paratha

  • Divide the dough into 8 equal parts. Make small balls of each part.
  • Roll each portion of the dough into 6” diameter disc.
  • Place some stuffing in it put all the edges together, then roll it again into a 8″ diameter disc.
  • Heat a non-stick tava and cook the paratha on it with some ghee.
  • Cook from both sides.
  • serve hot with Indian pickle and lightly salted curd.