Aaloo paratha is one of the most popular breakfast of North Indians. These are prepared in numerous styles , but how ever they are prepared they are relished by everyone. Ideally fried in desi ghee and served with fresh chilled curd they are a treat .
With me, the Aloo Parathas have nostalgic memories. I remember a sardar’s dhabba which was near our school who served amazing Aaloo Parathas.We were not allowed to step out of school, but the Parathas were such an addiction that we bunked school.Those days were different, somehow at times we could bunk a class before school.
Coming back to Aaloo Parathas, this version is a special version, my DIL has introduced this and we all really enjoy them. I have at least 5-6 versions of Aloo Parathas, which I shall share sometime later. I have used 11/2 cups boiled potato for two Parathas, which is a little more than the normal mixture a person would normally use, but I really stuff them well and make them big. The North Indian Paratha is nice and big and for a person like me one Paratha should be more than enough.
Makes : 2 Parathas
Ingredients for stuffing
11/2 cups boiled, mashed potatoes
2 tbsp oil + ghee for cooking Paratha
A small pinch mustard seeds
Few curry leaves
1/4 tsp dry mango powder
1/8 tsp turmeric powder
2 green chilly, finely chopped
Salt to taste
Add mustard seeds.let splutter.
Add curry leaves.
Add turmeric powder.
Immediately add the boiled, mashed potatoes.
Add dry mango powder, green chilly, coriander leaves and salt.
Switch off the gas and let the mix come to room temperature.
Aaloo Paratha is a part of the Indian Breakfast that I served for Buffet on Table.