Parathas are one of the most famous breakfasts in India, especially in North India. The most common paratha you will find at any home, restaurant, or roadside Dhaba is the aloo onion paratha. They are generally served with butter and curd. Though you can also ask for other sides like pickles and some sabzi (cooked vegetables). The aloo onion paratha recipe is quite simple:
- Boiled Aloo – 3 to 4
- Onions – Chopped – 2
- Salt – To taste
- Cumin Seeds (Zeera) – 2 tablespoons
- Green Chilli – Chopped – 2
- Dough prepared from wheat flour
- Cooking Oil
How to Prepare Aloo Onion Paratha
- Mash boiled aloo in a bowl.
- Add chopped onions.
- Then add some salt to taste
- Add cumin seeds
- Add green chili
- Mix well to prepare a filling for parathas
- Take a ball of dough and roll it in the form of chapatti (Roti)
- Place some filling in the center of the roti and join all the sides of the roti to bound the filling inside.
- Now gently press the ball with your hands.
- Roll it again slowly to give it a form of roti.
- Heat a hot plate (Tawa) and put ½ tablespoon of cooking oil on it. Spread the oil nicely using a spoon or brush.
- Place the stuffed roti on the hot plate. Keep turning the roti upside down to cook it perfectly from both sides.
- When it turns golden brown in color, take it on a plate and serve it hot with fresh curd or butter.