Spicy Aloo Paratha

There's something magical about a lazy Sunday morning in the rainy season. The gentle patter of raindrops on the windowpane, the cool, fresh breeze wafting through the open windows, the earthy aroma of the damp soil and the sizzle of the hot griddle, all create a serene and comforting ambiance. It is the perfect setting to indulge in the joy of making aloo parathas for breakfast.

Aloo parathas are a staple in many Indian households. The process of making them is as soothing as the end result is satisfying. It begins with gathering the ingredients: fresh potatoes, green chilies, coriander leaves, and spices that bring a burst of flavor to the filling. As you knead the dough, the rhythmic motion of your hands helps you unwind, and you can almost feel the stresses of the week melting away.

Flipping the parathas and brushing them with ghee, you can feel a sense of anticipation building. The ghee adds a rich, buttery aroma that complements the spices perfectly, creating a symphony of smells that is utterly irresistible. 

Ingredients:

• Freshly kneaded whole wheat (atta) dough
• 3 medium boiled potatoes (aloo)
• 3 finely chopped green chillies (hari mirch)
• 1/2 cup finely chopped coriander leaves (dhania)
• 1 finely chopped onion (pyaaz)
• 1 tbsp crushed dried fenugreek leaves (kasoori methi)
• 1/2 tsp kashmiri red chilli powder (kashmiri lal mirch)
• 1 tsp ginger powder (saunt)
• 1 tsp coriander powder (dhania powder)
• 1/2 tsp turmeric (haldi)
• 1 tsp dried mango powder (amchur powder)
• 1 and 1/2 tsp roasted cumin powder (jeera powder)
• 1 tsp carom seeds (ajwain)
• 1/2 tsp garam masala
• salt to taste
• Cooking oil

For serving:

• 1/2 tsp ghee or butter per paratha (optional)

Instructions:

Preparing the stuffing:

1. Mash the boiled potatoes with your hands until smooth. Mix in the chopped onion, coriander leaves, green chilies, and crushed fenugreek leaves. Ensure the potatoes are well-dried to avoid a sticky filling that might tear the paratha.
2. Add salt and all the spices to the mixture, combining thoroughly to ensure even distribution. There should be no large chunks of potato, as these can disrupt the rolling process. Taste the mixture and adjust salt or spices as needed.

Rolling the paratha:

1. The secret to achieving the perfect aloo paratha is in the dough, rather than the stuffing. The dough should be soft but not sticky. If freshly kneaded, let it rest for at least 30 minutes. Day-old dough from the refrigerator works well too. While some add a tablespoon of oil during kneading, it's not necessary.
2. Lightly oil your palms and sprinkle flour on your rolling surface. Flatten a dough ball, coating both sides with flour. Roll it into a 4-inch round disc.
3. Place the stuffing in the centre, leaving about half an inch of dough around the edges. Gently press the stuffing into the centre, then fold up the edges to cover it, forming a cup shape. Rotate the dough ball in your hand to help the sides come up and enclose the filling.
4. Seal the edges well, ensuring no stuffing is visible. There's no need to trim excess dough; just push it back into the ball.
5. Coat the stuffed dough ball in flour and gently flatten it with your hands before using the rolling pin. This ensures an even distribution of stuffing throughout the paratha.
6. Place the sealed side down on the rolling surface and roll evenly, applying minimal pressure. Rotate the dough occasionally to prevent sticking. Add flour as needed to prevent sticking. Roll to your desired thickness, adding more dough if the filling starts to escape.

Cooking the paratha:

1. Heat a griddle over medium-high flame. Dust off excess flour from the paratha and place it on the hot griddle. Cook until bubbles appear, then flip it over.
2. Gently press down with a spatula. When the paratha begins to puff, drizzle or spray with oil or ghee, spreading it evenly with a spoon. I use a spray bottle for my cooking oil, so that really makes these parathas guilt-free.
3. Flip the paratha and apply more oil or ghee. Press down with the spatula to ensure even cooking and crispiness. When both sides have golden brown spots, the paratha is ready. Transfer to a plate.
4. Regulate the flame to avoid burning the parathas, and ensure the griddle is not too hot for the next one. Avoid cooking on a low flame, as it will make the parathas hard.

Serving suggestions:

For the most indulgent experience, serve hot after drizzling a smidgen of ghee or butter on the parathas.  Pair with homemade curd, pickle, coriander or mint chutney, ketchup, or even jam for a sweet touch if serving to children.

As you sit by the window, enjoying a delicious breakfast and watching the rain create ripples in the puddles outside, there is a profound sense of contentment. This simple, heartwarming breakfast, enjoyed in the cozy comfort of your home, makes you appreciate the little joys in life. The lazy Sunday morning, the soothing rain, and the delicious aloo parathas come together to create a moment of pure bliss, a cherished memory to carry with you through the week.