Indian cuisine (the north Indian variety) is very well known for its flatbreads like the roti/ chappathi (similar to whole wheat tortillas), pooris (deep-fried flatbreads), naans (leavened flatbreads) and parathas (pan-fried flatbreads).
While these flatbreads are north Indian in origin (brought in to India by traders and invaders from Persia and thereabouts), one can find them served in restaurants, little eateries and many homes all over the country.
Parathas can be plain or stuffed with different kinds of fillings. The plain parathas are invariably layered with ghee, while folding and rolling them out and this makes them very flaky when cooked.
The stuffed variety of parathas contains all sorts of different fillings of which the spiced and mashed potatoes (aloo) kind is perhaps the most popular. Here again, as is the case with many different types of food, there are probably as many recipes for the filling as there are cooks who make these parathas!
These potato filled parathas are one of our favourites and fills my duaghter’s school lunchbox many a time. The nice part is that one can make these parathas a little ahead of time. I do this a lot as it means I don’t have to spend a lot of time in the kitchen at one go.
If I have to send them in my daughter’s lunch box to school early in the morning, I make the potato filling the previous night and refrigerate it. Sometimes I make the dough as well and fill the dough balls with the potato filling. I then dust them lightly with whole wheat flour and refrigerate these in an airtight container, to make them the next morning.
Occasionally, I make the parathas and then cool them completely. Then I stack them parchment paper or aluminium foil squares in between them, put them in a Ziploc bag and freeze them. Then all I do is pull out as many as I need and re-heat them on a tawa/ skillet.
This is my recipe for aloo parathas. This video uses a slightly different recipe but gives a good demonstartion on how to make aloo parathas.