🌅 Mornings I Want to Wake Up To
There are breakfasts…
And then there’s Aloo Paratha —
A morning slow enough for kneading,
Soft enough to mash potatoes into memory,
Warm enough to call family to the table without saying a word.
When I think of my childhood kitchen,
I hear the sound of dough being slapped.
I see steam curling off a ghee-slicked tawa.
I see my mother holding a steel plate with two perfectly golden parathas
… and a tiny bowl of butter that melted before you could say aur do.
Aloo Paratha
Ingredients
- For the Dough:
- 2 cups wheat flour (atta)
- Salt to taste
- Water as needed
- A splash of oil (optional)
- For the Filling:
- 3 medium potatoes, boiled ‘ mashed
- 1 green chili, finely chopped
- ½ tsp cumin seeds or ajwain
- ½ tsp red chili powder
- ½ tsp amchur (dry mango powder)
- 2 tbsp chopped coriander
- Salt to taste
- (Optional: chopped onions or grated ginger)
- To Cook:
- Ghee or butter
- Love and low flame
Instructions
- Make the Dough
- Mix atta, salt, water into a soft, smooth dough. Cover and rest 15 mins.
- Prepare the Filling
- In a bowl, mix mashed potatoes, spices, coriander. Taste. Adjust. Smile.
- Stuff ‘ Roll
- Roll out a small disc. Place a spoonful of filling in the center. Fold edges, seal it gently, then roll it out slowly — thick, soft, not too thin.
- Cook With Patience
- Place on hot tawa. Flip when bubbles rise. Add ghee. Flip again. Press, crisp, smile.
- Serve Hot
- With dahi, pickle, or just butter that melts the moment it touches it.
🛒 What You’ll Need (Makes 6 Parathas):
For the Dough:
2 cups wheat flour (atta)
Salt to taste
Water as needed
A splash of oil (optional)
For the Filling:
3 medium potatoes, boiled & mashed
1 green chili, finely chopped
½ tsp cumin seeds or ajwain
½ tsp red chili powder
½ tsp amchur (dry mango powder)
2 tbsp chopped coriander
Salt to taste
(Optional: chopped onions or grated ginger)
To Cook:
Ghee or butter
Love and low flame
👩🍳 How to Make It – The Slow Way, The Right Way
1. Make the Dough
Mix atta, salt, water into a soft, smooth dough. Cover and rest 15 mins.
2. Prepare the Filling
In a bowl, mix mashed potatoes, spices, coriander. Taste. Adjust. Smile.
3. Stuff & Roll
Roll out a small disc. Place a spoonful of filling in the center. Fold edges, seal it gently, then roll it out slowly — thick, soft, not too thin.
4. Cook With Patience
Place on hot tawa. Flip when bubbles rise. Add ghee. Flip again. Press, crisp, smile.
5. Serve Hot
With dahi, pickle, or just butter that melts the moment it touches it.
—
❤️ Why I Always Come Back to It
Because it tastes like Sunday.
Because it fills the house before it fills your stomach.
Because the smell travels through walls.
Because no matter where I go, Aloo Paratha follows.
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