An Aloo Parantha Party :-)

Before I even begin this post..I will tell you that I love my parantha!! Does not matter that it is a huge gastronomic disaster! but it has to be eaten right..loaded with butter and filled with a filling of your choice, served with chole or aloo sabji, curd and a pickle and finally washed off wiht some lassi or shikanji!! There is my favorite – the gobi parantha – just love the tender cauliflower grated and flavored with seasoning, Paneer Parantha – again yet another favorite, love the soft paneer / cheese grated and flavored with all desi masalas. Next in line the Aloo parantha..soft aloo mashed, flavored and filled inside soft layer of bread!! Its heaven on earth people..
Of course innovation has outdone itself and there are mixed vegetable paranthas, kheema paranthas for the non vegetarians, kaju or mixed nuts paranthas, khoya paranthas, fruit paranthas etc.

If you are in Delhi, dont miss the Paranthe wali gali in Old Delhi – Chandni Chowk!! I just love visiting the Chandi Chowk area – the filth or the crowd does not bother me. Just enjoying the sounds and the awesome paranthas, not to mention the other delicious food is an experience of a lifetime! Learn more about Paranthe wali gali here.

Paranthe Wali Gali in Chandi Chowk- Old Delhi
Photo courtesy: Internet

Famous Paranthas
Photo Courtesy: Internet

Menu
Photo Courtesy: streetfoodandtravelnotes.blogspot.com

A Parantha experience is also great when you stop at the millions of dhabas on the roadside on your way from Delhi to Agra or Delhi to Jaipur!! Freshly made and awesome tasting these paranthas are to die for!!

Dhabas on the highway
Photo Courtesy: Internet

Now that I am back in good old Nebraska, I try to recreate the Parantha experience every now and then. My kids love Paranthas – something they will not complain about 🙂
The other day a dear friend of ours was staying with us for a few days. She being a true Punjabi kudi, is great at making paranthas, just watching her stuff the parantha and roll it out is a treat to the eyes :-). Another dear friend was visiting us from Atlanta and it happened to be dinner time – so what other reason do we need to eat paranthas other than celebrate being together and making good memories 🙂
For the outer covering/ atta:
3 cups of Whole Wheat Flour
Salt to taste
Warm water

Add the salt to the whole wheat flour. Mix well. Add warm water the flour slowly and mix well until evenly mixed. MAke sure the batter is not hard or too soft. Knead well into  a soft pliable dough, soft enough to roll it out.

For the Filling:
4 large Potatoes – Wash, chop into halves and Boil in pressure cooker for 1 whistle. Peel, mash and keep aside.
Chopped cilantro
Chopped green chillies – 3
Pepper pwoder – 1/2 tsp
Cumin/Coriander powder – 1 tsp (Jeera/Dhaniya powder)
Red chilli powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Salt to taste

Add all fo the above to the mashed potatoes and mix well. Keep the potato mixture aside to be filled into the paranthas.

Method to make Paranthas:

1. Take a golf ball sized dough and roll it in your hands until soft and shaped into a round ball.

Ball of dough

 

2. Roll into a small circular roti.

3. Take a golf ball sized potato mixture. Place in between the circular roti.

4. Bring the ends of the roti together in the middle to cover the potato mixture. Ensure it is well closed.

 

5. Dust it with some dry wheat flour and roll it out into a thick paranta.

6. Roast on a hot griddle or tava with some oil or ghee on both sides.

7. Flip over and roast the other side as well until golden brown.

8 .Serve hot with curd, pickle and sabji of your choice.

 

Was unable to take pictures with all the sides..everyone was pretty hungry and pounced on hot tasty paranthas as soon as they were served 🙂

Thanks for stopping by 🙂