Aloo Paratha | Potato Flatbread

Aah !! Alas... I have been trying to sit down to do this post for a very long time.. Every time I have a little sit with my laptop, there is soo much happening around me. Either my lil bumblebee wakes up from her power nap and calls for her feed or my elder one buzzes with his issue in his cup of chocolate milk . V cannot stand the sight of chocolate granules in his cup of milk... Are your kiddo's like that? Fuzz makers .. :)) But they are a pleasure....
I have been fussy with my food habits . Ask my mom and she will tell you tales. Why then ? I am still quite particular about many things that goes in the making and in my mouth. Though I blog about food, I only post things that my friends, family or self would love to nose around it.

Paratha's are a comfort meal in my house. Lil V being picky, anything can go inside his paratha blended with potatoes  and he loves it !! Slurp !! This paratha has been like a meal savier for us when lil V was little . I am extremely glad to have introduced this to him since he was little.

I remember an instance from our trip to jaipur when V was 3 years old. We were travelling from Delhi and had taken a stop over for a brunch by a highway restaurant . We ordered Aloo paratha for each one of us and a big pot of curd . Paratha is always served with pickle . In some choicest places they are also served with chole. V picked the menu and said one aloo paratha please. We asked the chef to customise it without any seasoning , chilli powder and even green garnishing.  Chef brought it as we ordered and the little boy took pride in what he ordered and enjoyed his meal with a dollop of butter on it,
The green coriander leaves used to look like crocodile to V.. Can you imagine ??  lol :))

Throughout that trip , until we travelled back to Delhi , V just had Aloo Paratha in the same combination and it was customised !!!

Even now, today, if I mention I am making Aloo Paratha , V would say Yay !! My favourite !! But it just gets better for me now because the stuffing is loaded with grated carrot or mashed peas or grated cauliflower or paneer and offcourse the crocodile like coriander leaves with a tiny portion of potato and I claim it all to be Aloo Paratha .

In this post of mine today , I am sharing a classic Aloo Paratha recipe that I make usually. But as I wrote before there are a dozen of alterations that can be done to it. I like to keep the paratha simple and enjoy it with a pickle, butter,raitha and tomato ketchup.

Aloo Paratha is an essential important part of North Indian Breakfast. It is normally cooked with ghee but oil is also used. The Paratha is served with a dollop of Butter, pickle, yogurt. In many places , Aloo Paratha is served with Chole or a curry too. 

There are more recipes for Paratha in my space. 
Aloo Methi Paratha
Cauliflowe Paratha
Methi Thepla

Infact there was an event held a few years back in my space and that does catalogue to an array of Paratha Recipes.
Global Kadai Flatbread event - round 1
Global Kadai Flatbreak event - round 2



Paratha Dough:

2 Cups of Whole Wheat Flour
A little over 1 Cup of water
1/2 tsp Salt
2 Tblspn Gingelli/ Til  oil
1/2 a Cup of Whole Wheat Flour often known as Aata for rolling the paratha

  • In a large dry mixing bowl, add the wheat flour also known as Aata and salt. Make a large deep dip in the middle of the flour and now add the water little by little.
  •  Knead the dough for atleast 2 minutes until all the flour and water has combined. Add the oil on your palm and let it drip over the dough too. Doing this helps to remove the sticky dough off your hand ,as you knead the dough for another 5 minutes. Set it aside for atleast 30 minutes .
  • To make a perfect pliable dough , proportion of water to be added in flour is approximately 55% . I use Sunflower oil or Til oil based on the availability while making.
  • I have used an Ikea Cup for measurement. This dough yields me 10 paratha's.  Make small equal portions of the dough in the size of a ping pong ball. I would portion the dough in a size that fits inside my palm. A little larger than the size of chapathi dough.

 For the Stuffing:

3 Large sized Potatoes
3-4 Tblspn of Coriander leaves
3/4 Tsp of Salt  . Please adjust the salt according to your taste
3/4 Tsp of Chilli powder
1/2 tsp Pepper powder
1/2 Tsp Ajwain
1/2 tsp Jeera Powder
1/2 tsp Turmeric ( Optional)

  • Pressure cook the potatoes and peel the skin when its hot. 
  • Mash it with a fork or with a large masher. Add all the seaoning ingredients one by one and mix them well together.

If you are planning to make it for kids , use a plain flavourable stuffing.

1 Small Potato
1/4 Tsp Salt
1/4 tsp of pepper.
A pinch of turmeric
1 Tsp grated Carrot
1 tsp of grated coriander leaves

 How to make the Paratha ?
  • Roll out one portion of the dough into a small circle, roughly 3 " using the whole wheat flour for dusting. Using the back of a spoon , apply oil all around the spread dough.  Place one ball of the potato filling mixture in the centre of the circle. Seal tightly by bring sides together so that the mixture doesnt come out.
  • Flatten these balls again with palm, dust with whole wheat flour and roll like any other paratha. Cook on a tava, using oil/ghee until both the sides are golden brown.Repeat the process with the rest of the dough portions.
  • Serve hot with Amul Butter, Yogurt ,Mixed Pickle and some Tomato Ketchup. If you like a side dish serve it with some chole too.


My mum always used Ghee for Paratha for lubrication when she made for us. Also we used to enjoy it one by one straight from the pan ,rather than eating them from a casserole stacked.. Most of the times , we still follow the same culture here at home..

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Yet another family classic today at Sandhya's Kitchen. And why not ??? I am also learning whilst I create the recipe or learn it back home.

 Molagootal is a Palakad Brahmin Recipe that is lightly spiced with mixed vegetables,lentils and coconut. Its absolutely healthy and delicious on its own.There are soo many variations to it . It can be made with Spinach & red pumpkin too. This is one type of curry that can be enjoyed with a lot of sides..

One of the sides, that many lick their fingers until it completely vanishes of their hands..And H is no different at home.. He would love it with Molagootal of any kind.. A sweet tangy chilli dip with traditional ingredients ..Yes !! Its puli inji / pulikachal.  Slurpp...  With Molagootal ,we can have soo many accompaniements like this Puli Inji , Thengai podi ( coconut powder), a pachadi ( raitha) , salad and what not... 

SOmetimes I preassume its a curry that families enjoy or the sides or its a hand in hand. Whatever it is .. its just yumm...  

 When Amma visited me in June, She made large batches, just for H and I carefully noted it down as she made it.. This puli inji can be stored in the fridge for atleast 2 Months. But we need to ensure not to use any wet spoon to fetch it out. Instant version recipe is already in my space. Click here for the recipe.


100 gram puli (Tamarind)
100 grams jaggery. (Vellam)
25 grams green chillies
25 grams Ingi ( Ginger)
1 strand Curry Leaves ( karugapulai) 

2 tbsp. Til Oil
1 tsp. Mustard Seeds
1 tsp. Bengal gram
5-6 Nos Curry leaves 

For powdering 
1 tsp. Bengal gram (kadala parupu)
1/4 spoon Methi Seeds
1 Nos dried red chilli
1/2 tsp. spoon rice 


  1.  Soak the Tamarind in a cup of hot water for atleast 30 minutes. By then the tamarind would have softened and squeeze out the extract and set it aside. Just incase  you feel the tamarind extract is less than desired, use a portion of readymade tamarind paste and dilute it.
  2. Peel the ginger skin and chop it into fine pieces. Also wash the green chillies, remove the stem and chop them fine too.
  3. Powder the jaggery by crushing with a hammer or alternatively dilute it in water.
  4. Heat Til oil in a pan . Once heated add all the seasoning ingredients. When the mustard seeds begin to splutter, drop the chopped ginger,green chillies and curry leaves. Fry it for a minute .
  5. Pour the tamarind extract and jaggery and allow it to boil over a medium flame.Cook it for atleast 15 minutes stirring occasionally until the pulp reduces to half. Adjust the salt accordingly.When the pulp thickens, switch off the gas.
  6. Dry fry all the ingredients under the category for powdering. After cooling coarse grind and add it to the main puli inji . Adding this powder imparts an additional enhancing aroma..and flavour.
  7. This Puli Inji can be stored in an air tight container in the fridge for atleast tow months. 

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Today, again I am writing this post for my own record. Writing down the recipes that comes from the family. Amma made Dosa Molagapodi aka Milagai podi when she visited me and I made sure I write it down in bits and bobs for my book. Then just like other classics - Rasam & Sambar , I am adding this recipe to the catalogue of  homemade powders.
This recorded recipe is bound to come handy someday !!
I never make any of these podi's as its taken for granted that they come from home :) Amma, Patty or my Chithi make them for me... So every year , I get a stock of fresh podi's make by the expertised hands.... 

There are other powder /podi's recipes in my space 
Rasam Powder
Sambar Powder

These recipe for powders impart flavours used in Palakad style of Cooking. I m being asked many times, why doesnt this powder look like the MTR kind / store bought type. And the answer lies just in the question. These are traditional recipes.

  Shelf Life :
6 Months to a Year


15 dry red chillies
1 Cup of Urd Dal
2 Cup Chana Dal ( Split Bengal Gram)
1 Tsp of Til ( optional)
1 1/2 Tsp of Salt ( Suit it to your taste)  

1/2 Tsp Hing/Asofoetida 
Tamarind ( optional) 

How to Make Dosa Idli Milagai Podi:

    1. Heat a heavy pan or cheancheti ( heavy metal wok).Dry Roast the dals & red chillies until a uniform dark shade of red is achieved.
    2. Remember to keep stirring to ensure ,they dont get burnt.
    3. Now add Til to the above mix and fry until it gets heated.
    4. Turn off the flame and add the hing. Once the mixture cools down, add the required amount of salt and mix them well.
    5. Once completely cooled down, grind them to obtain a fine powder. If you like, you can keep it coarse. Entirely personal choice.

    How to serve the Podi ?

    Serve a large tablespoon on the plate. Dig a hole in the middle and mix it with a large tablespoon of Seasme Oil. Enjoy this along with the most relished Idli's and Dosa's.
    • Always roast in low flame , inorder to avoid burning them.
    • If you are making this podi for storing for a longer time , do not add til in the preparation. After 2-3 months, til starts to impart a stale odour.
    • My aunt always byadgi variety of Red Chillies and this imparts beautiful color to the powder. Also if you like you can use Tamarind.
    • Proportions of Dal in the ingredients varies from person to person and also based on the availability.  

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    Black & White Wednesday : Allium Strings

    Allium is a monocot genus of flowering plants, informally referred to as the onion genus. The generic name Allium, the Latin word for garlic, is said to come from the Greek αλεω, to avoid, because of its offensive smell. The genus, including the various edible onions, garlics, chives, scallion and leeks, has played a pivotal role in cooking worldwide, as the various parts of the plants, either raw or cooked in many ways, produce a large variety of flavors and textures.
    Source - Wikipedia

    Sending the pictures shot in a farm shop to Black & Wednesday event.

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    Extremely delighted to share - I got an opportunity to ramble for our local community magazine this month - Village Matters, Sunbury Matters & Shepperton Matters.
    My recipe Vegetable Pulav got featured as the recipe of the month.
    For an online read version - 

    With two kiddos at home , I am in the process of finding shortcuts in the process of cooking or finding easy curries too... One among easy cooks is this Pumpkin Coconut Curry.

    I love this !! This is absolutely easy and can be whipped up in about 15 minutes.. Red Pumpkin is also known as Mathan in Tamil or Lal Bhopla in Hindi. A family pleasing side among kids too. You may serve it to your toddlers for snacking too , just as I do..

    There are other recipes in my space that belongs to Palakad Cusine. 

    Beetroot Coconut Curry | Beetroot Podtuval
    Fried Okra Yogurt Pachadi|Vendakay Thayir Pachadi

    Preparation Time :5 Minutes
    Cooking  Time :10 Minutes
    Serves 4  


    1 18 oz Bowl of Chopped Pumpkin
    1 Tsp Mustard Seeds
    1 Tsp Urd Dal
    2 Dried Red Chillies
    1/2 tsp Turmeric Powder
    1 Tblspn Fresh grated coconut
    2 Tsp of Oil
    3/4 Tsp of Salt ( Please adjust the salt to your taste)


    1. Peel the outer thick skin and chop the Pumpkin into large chunky pieces.Give it a good wash .
    2. Heat oil in a pan and add mustard seeds, urd dal and red chillies. Once the Mustard seeds begins to crackle , throw in washed pumpkin .
    3. Spoon in Turmeric powder, Salt. Sprinkle a tablespoon of water on the pumpkin and cover the vegetable with a lid and cook in low flame for about 7-9 minutes.Check in between the cooking time ,if it has cooked.
    4. Make sure not to cook it longer , Pumpkin can get mushier.Check one of the pieces with a spoon .When the pumpkin feels slightly soft , turn of the gas.
    5. Garnish with grated coconut and serve along with sambar and rice.


    This curry can be had on its own for starter too. How about sprinkling some chat masala??

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