| Prep: 30 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 18g | 4g | 65g |
| sugars | fibre | protein | salt |
| 6g | 15g | 12g | 1g |
Why I Love Indian Aloo Paratha with Chole
I’m bringing a few diverse cooking traditions together today, with this comforting and aromatic Indian dish, the Aloo Paratha with Chole. This recipe is a delightful blend of Indian spices with the heartiness of Aloo Paratha, a type of Indian bread, paired with Chole, a spicy chickpea curry.
Global Inspiration
I’ve always been a fan of dynamic, complex flavors. From the freshness of the Northwest’s seafood offerings to the richness of Japanese sushi, my culinary background has always been a fusion of West Coast and East Asian influences. But in recent years, my explorations have taken me further. I have fallen in love with the diverse tapestry of Indian cuisine, and I’d like to think that some of my heritage plays a part in this appreciation.
The Aloo Paratha with Chole recipe particularly drew me in with its intricate balance of spices, similar to Chana Masala, and reminds me a bit of my mom’s sushi rolls – both dishes rely on the harmonious marriage of basic ingredients aided by a medley of well-selected spices.
Honoring Tradition
Indian cuisine has a charm that dates back centuries. Its spices are renowned, its variety astounds, and the complexity of its dishes never ceases to amaze me. In creating this recipe, I particularly drew inspiration from celebrity Indian chef Sanjeev Kapoor. His approach of keeping the essence of Indian cooking while creatively adapting it to suit palates from different parts of the world runs parallel with the values I cherish in my own kitchen.
The Aloo Paratha with Chole recipe blends tradition with creativity, utilizing common Indian spices like turmeric, cumin, and garam masala. Paired with the likes of Kashmiri Pulao or a refreshing glass of lassi, the meal feels complete.
Can you taste the hearty embrace of the Aloo Paratha as it complements the spiciness of the chole curry? That’s the taste of India, my friends, and I am thrilled to share it with you. Enjoy!
What You’ll Need
- For Aloo Paratha:
- 2 cups of whole wheat flour
- 1 cup of mashed boiled potatoes
- 2 finely chopped green chili peppers
- 1 tablespoon of grated ginger
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1 teaspoon of cumin seeds
- 1 teaspoon of garam masala
- 2 tablespoons of chopped cilantro leaves
- Salt to taste
- Water as needed
- Butter for roasting the parathas
- For Chole:
- 2 cups of chickpeas (soaked overnight and boiled)
- 2 finely chopped onions
- 2 finely chopped tomatoes
- 2 green chili peppers split lengthwise
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 2 teaspoons of chole masala
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cumin seeds
- 2 bay leaves
- 1 black cardamom
- 1 teaspoon of dried mango powder (amchur)
- 2 teaspoons of oil
- Salt to taste
Method
Step One
For Aloo Paratha, in a large mixing bowl combine the whole wheat flour and salt. Gradually add water and knead into a soft dough. Cover the dough and set aside for 15-20 minutes.
Step Two
In another bowl, mix the mashed boiled potatoes, finely chopped green chili peppers, grated ginger, turmeric powder, red chili powder, cumin seeds, garam masala, chopped cilantro and salt. This will be the filling for the parathas.
Step Three
Divide the dough into equal parts, and roll each part into a small circle. Place some of the potato mixture in the center of each dough circle. Gather the edges and seal the ball. Flatten these balls with your hand, and then roll them into circles with a rolling pin.
Step Four
Heat a skillet or tawa and cook each paratha using butter. Cook both sides until golden brown. Your Aloo Parathas are ready to serve.
Step Five
For Chole, heat oil in a pan, add cumin seeds, bay leaves, and black cardamom. When they start to splutter, add chopped onions, green chili, grated ginger and minced garlic. Stir and cook until golden brown.
Step Six
Add chopped tomatoes, turmeric powder, coriander powder, chole masala, and salt to the onion mixture. Cook until tomatoes are fully mashed.
Step Seven
Now add the soaked and boiled chickpeas to the pan and stir to mix well. Crush some of the chickpeas to thicken the gravy. Add dried mango powder and mix well. Cook for another 2-3 minutes.
Step Eight
Your Aloo Paratha with Chole is ready to be served. Enjoy this comforting meal with some yogurt or pickles on the side.
