| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 4g | 54g |
| sugars | fibre | protein | salt |
| 7g | 7g | 9g | 0.8g |
Why I Love Indian Aloo Paratha with Raita
As native to Colorado’s robust landscape, I’ve cultivated a keenness for hearty, warming comfort food, but nothing quite tickles my palate like a dish that introduces me to a combination of new spices, flavors, and textures. Enter, the Indian staple, Aloo Paratha with Raita. This dish is simple, yet incredibly flavorful, encapsulating the vibrant and rich spirit of Indian cuisine while satisfying even the most ravenous hunger.
Cross-cultural Culinary Exploration
My fascination with the Aloo Paratha with Raita, an Indian bread stuffed with spicy potatoes and served with a cooling cucumber yoghurt dip, started from a love for cross-cultural culinary exploration. I remember watching Sanjeev Kapoor, the famous Indian chef, preparing this dish on his show and was immediately intrigued by its simplicity and the potential to adapt it to personal taste. For an outdoor enthusiast like myself, the Aloo Paratha with Raita serves as an exotic flavor retreat from the standard mountain fare of game meats and trout dishes.
A Perfect Dish for Sharing
Let’s not forget the unifying power of food. Just as you’d find in a traditional Indian home, I’ve found the Aloo Paratha with Raita to be the perfect dish to bring to the table when I’m surrounded by loved ones. As someone who cherishes those shared moments around a shared meal, the joyful process of tearing into the paratha and dipping it into raita resonates with my love for communal dining. Just like Manjula’s Kitchen suggests, this dish pairs fantastically with a side of pickle or a generous helping of Punjabi-style Kinnow Achaar.
In living with Gordon, my partner, I’ve learned to appreciate food as a language of love. Replicating dishes from his travels around the world and his favorite chefs impresses upon me the importance of meals in our day to day happenings. And I must admit, Gordon loves this Aloo Paratha with Raita recipe more than any of my trout dishes!
So, whether you’re a culinary adventurer looking to explore new flavors, or simply seeking a comforting hearty meal with a twist, give this Aloo Paratha with Raita recipe a shot. My high-altitude kitchen in Colorado may be a long way from India, but this recipe never fails in teleporting my taste buds to the vibrant, bustling streets of Delhi, where food is celebration.
What You’ll Need
- 3 cups Wheat Flour
- 1.5 cups Boiled Potatoes
- 1 Green Chilli
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Garam Masala Powder
- 1 teaspoon Amchur (Dry Mango) Powder
- 2 tablespoon Freshly Chopped Coriander Leaves
- Salt to taste
- 1/4 cup Ghee (clarified butter) for frying
- Water as required for dough
For Aloo Paratha:
- 2 cups Yogurt
- 1 Medium-sized Cucumber
- 1/2 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Chaat Masala
- Salt to taste
- 2 tablespoon Freshly Chopped Coriander Leaves
For Raita:
Method
Step One:
Firstly, for the aloo paratha, start by boiling the potatoes until they are soft. Once boiled, peel and mash the potatoes smoothly. Set them aside for later use.
Step Two:
In a mixing bowl, combine the wheat flour and water. Knead them together until you have a soft dough. Cover the dough and leave it to rest for around 20 minutes.
Step Three:
Meanwhile, add the mashed potatoes, green chilli, red chilli powder, turmeric powder, cumin powder, garam masala powder, amchur powder, chopped coriander leaves, and salt to a different bowl. Combine all these ingredients until well mixed.
Step Four:
Divide the dough into small portions and roll one portion into a small circle. Place some of the potato mixture in the center of the circle, then fold and seal the edges to form a ball. Flatten this ball and again roll it carefully into a circle.
Step Five:
Heat a tawa or skillet and place the rolled paratha onto it. Cook on both sides using ghee until golden brown. Repeat this process with the remaining dough and filling.
Step Six:
For the raita, start by peeling and grating the cucumber. Squeeze out excess water from the grated cucumber.
Step Seven:
In a bowl, add the yogurt, grated cucumber, roasted cumin, red chilli powder, chaat masala, and salt. Mix everything until well combined.
Step Eight:
Garnish the raita with freshly chopped coriander leaves. Serve it chilled with hot aloo parathas. Enjoy this wholesome and savory meal!
