Before I begin, I’ll ask you three questions:
- Do you love Aloo parathas and can never get the same taste at home as in a hotel?
- Are your parathas so hard that they can break heads?
- Does your paratha break in a nasty gooey textures and crumbles down when you try to make thin parathas?
If you have checked yes in any two, you need to read this article! As a child, I’ve always wondered as to why the aloo parathas in my home never tasted like the ones we used to get in a road-side dhaba or in Kurseong Tourist Lodge. I grew up in Darjeeling and Kurseong, FYI, and Kurseong Tourist Lodge gave us the yummiest Aloo parathas one can ever lay hands on. It was thin, full of yummy potato goodness, with a blob of butter and piping hot. After years of asking mum to try and make it the way they make it, I got it back from her one fine day. She said, it’s time I stopped ordering her around and try and make. You know what? I did and it tastes just like the way it tastes in Punjabi hotels. Take that, mom! Now, you understand that I am taking the risk of being beheaded for your good, right? Here’s how to make hotel-like Aloo Parathas.
Aloo Parathas
Time taken: 30 min
Taste-o-meter: Savoury
Ingredients:
- Roti dough
- Mashed potatoes: About a cup
- Finely chopped onions: About 1/4 cup
- Green chillies (cored and julienned): 2
- Chat masala: As per taste
- Butter: 1″ cubes
- Chopped coriander: about 1 tbsp
Method:
- Add onions, green chilies, chat masala and chopped coriander to mashed potatoes.
- Make dough balls and make a roti.
- Smear roti with oil and add a ping-pong-ball-sized mashed potato mix in the center.
- Fold the sides, dust flour and make parathas on tawa by roasting each side for about 2 min and then adding 1/2 tsp oil.
- Serve hot with butter.