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Introduction:
Aloo Paratha is a quintessential North Indian dish that brings comfort and satisfaction with every bite. It is a stuffed flatbread filled with a spiced potato mixture, traditionally served with butter, curd, or pickle. Loved across India and abroad, Aloo Paratha is especially cherished as a breakfast staple in Punjabi households.
Origin and Cultural Roots:
Aloo Paratha traces its origins to Punjab, a region known for its hearty and wholesome food. It has become a cultural symbol of Punjabi hospitality—no breakfast spread is complete without the golden-brown paratha served hot off the griddle with a dollop of white butter or makhan.
Ingredients:
For the Dough: Whole wheat flour, water, salt, and a bit of oil or ghee.
For the Filling: Boiled and mashed potatoes mixed with finely chopped green chilies, coriander, onions (optional), salt, amchur (dry mango powder), garam masala, ajwain (carom seeds), and sometimes grated ginger or garlic.
Preparation Method:
The dough is rolled into small discs, and a generous portion of the spiced potato filling is placed in the center. The dough is then sealed and rolled again to form a flat circle. It's cooked on a hot tawa (griddle) with ghee or oil until golden brown spots appear on both sides.
Taste and Experience:
The outer layer of the paratha is crisp and flaky, while the inside is soft, savory, and bursting with spicy flavors. The combination of spices in the potato mix gives it a warm, comforting flavor that pairs beautifully with cool yogurt or tangy pickle.
Serving Suggestions:
Served hot with a pat of butter on top.
Accompanied by plain curd, raita, or lassi.
Often paired with mango or chili pickle for a tangy contrast.
Source : Oh Women
