An Easy Recipe to Prepare Exotic Aloo Paranthas at Home

Posted by Mark Sheldon on May 1st, 2017

Indian cuisine is a rich and diverse, as one can imagine. This school of cuisine, unlike that of others, makes extensive use of exotic spices. This makes the dishes unbelievably tasty. Over the ages, a number of foreign culinary ideas and techniques have reached the Indian shore and redefined the country's cuisine time and again. Because of all these factors, Indian dishes have lots of takers in places, as distant as Prague - the Czech Republic.

As such, finding a restaurant in Prague near Charles Bridge or for that matter anywhere else, that serves exotic Indian dishes is not a daydream. One of the most popular dishes at these eateries is aloo parathas. This dish is basically typically Indian bread stuffed with smashed potato inside. It is incredibly tasty and makes a good fill. "Aloo" is the Indian name of potatoes and hopefully, next time when you visit an Indian food joint, it will be easier to remember. 

An easy recipe

In order to prepare this popular dish, as the principal chef of the restaurant mentioned above disclosed the secret, all that one needs is enthusiasm and a little time. Here is a simple recipe given below.

  1. As the first step, boil the potatoes, let them cool down and then peel off their skin
  2. Chop some onion and fry them slightly at low sim, along with green chillies and salt
  3. As soon as the onion starts turning red, take the pan out of the flame
  4. Smash the potatoes and mix it well with the fried onion

So, your stuffing is ready. In the next phase, make dough of flour using as little water as possible. This second phase of preparing this Indian specialty food has to be done bit carefully.

  1. Take two medium-sized dough balls and roll them separately into a circle on the board.
  2. Take a little of the stuffing prepared earlier and spread it on one of the rolled dough.
  3. Now, cover this rolled dough with the other and press their edges together, in such way that the stuffing potato remains inside.
  4. For this, you may need to apply some dry flour

Now, the last phase involves actual preparation of the dish. Place a flat frying pan on the stove, leave the flame to seem. A senior chef, in a renowned Indianrestaurant in Prague suggests leaving the frying pan there for some time, till it gets hot.

  1. Place the rolled dough on the pan and see to it, both the sides get moderately cooked.
  2. Then apply about half a tablespoon-full of ghee or refined cooking oil on both the surfaces of the rolled dough, till it starts turning red.
  3. Take it out of the flame, as your first aloo parantha is ready to fill up your stomach.

The procedure may seem complicated, but actually it is not. After trying this out, word by word, you will realise how hassle-free preparation it is. In case, if there is still feel lack of confidence in trying this out, there are videos on YouTube to tutor for you.

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Mark Sheldon

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Mark Sheldon
Joined: February 4th, 2017
Articles Posted: 66

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