Aloo Paratha-2

Parathas – be it plain or stuffed, are synonymous with the North of India. Down South the staple is more of rice . The GSB community does make Aloo Parathas for breakfast but they are known as Batatya Ubbatti and the seasoning used is a South Indian one. Each household uses the seasoning of their choice. Posting the recipe of the one that my dear friend Rekha Shenoy shared with me.

Ingredients for the filling:

4 medium sized potatoes boiled, peeled and mashed

3 tbsps grated coconut

8 green chillies ( you can increase or decrease as per requirement)

A kidney bean sized piece of Hing/ asafoetida

3 tbsps finely chopped coriander leaves


Ingredients for the dough:

4 cups/ around 300 gms of wheat flour


1 tbsp oil

Warm water to bind the dough.


Grind the coconut, green chillies and Hing together. Tip this paste into the mashed potatoes. Add finely chopped coriander leaves and salt. Mix well and make ten balls of the mash. Keep aside.

Tip the wheat flour and salt in a bowl. Adding a little water at a time knead it into a soft pliable dough. Add the oil and knead again for a couple of minutes. Allow to rest for about ten minutes. Make equal number of balls of the dough as that of the filling. You will notice that the ten balls made are slightly larger than that of the filling. This is to ensure that the filling does not come out when the Paratha is being rolled.

Take a ball of the dough and roll it into a three inch sized circle. Place the filling in the centre and cover it with the surrounding dough. Take care to see that the filling is completely covered. Similarly finish off with the remaining dough. Now dust a ball with wheat flour and roll it into an eight inch sized circle of medium thickness. Parathas are never rolled thin. Heat a tava/ skillet. Smear a tsp of ghee onto it and place the Paratha gently on the tava. Drizzle with ghee on the top too. Roast the Paratha to a golden brown. Flip. Roast the other side too. Serve hot with a blob of butter and curd or a subzi.

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