Skip to main content

Aloo ke Paronthe

               

                "Aloo ke paranthe double makkhan mar ke" this is how you order Aloo paratha. Being lean from teenage my mother always use to think I'm weak so she use to put extra potato stuffing and double extra freshly churned butter on piping hot parantha. My father use to feed me because he also wants me to eat that double extra butter. My parents still the same whenever I visit my father's house my mom & dad cook for me and feeds me even after two kids. This is the best part of my visits.

                 Aloo means potato. This is potato stuffed flat bread. Boiled potato are seasoned with red chilli powder, black salt, kasuri methi (dried fenugreek leafs), garam masala, roasted cumin seeds, fresh lemon squeeze, and chopped onions, ciliantro. Then it is stuffed in wheat flour dough. ready stuffed paratha is roasted on iron griddle with spoon full of ghee (clarified butter) or oil. Aloo paratha is served with fresh curds or boondi raita, green chilli-lemon or raw mango pickle. Glass of lassi can not be forgotten along side of aloo paratha.

                  Aloo paratha is popular north Indian breakfast. It is popular in North India specially in Punjab and pakistan. But it is eaten world wide now. This power packed paratha is originated in Alwar region of Indian subcontinent.

                  Most of the Indian restaurants do carry aloo paratha. Oredre a bread basket in Indian restaurant next time you might meet this stuffed beauty. Or if you are visiting India then don't miss on this power packed Aloo ke paronthe. Do search the local paraotha vendor they make delicious parathas than a high end restaurant.

                 Do share your comments or homemade parantha pictures with us. Even you can share your favorite parantha vendor name or restaurant name.

                Happy eating foodies!!!


Labels:

Comments

  1. HOMEMADE FOOD ONLINE DELIVERYAugust 2, 2021 at 12:58 PM

    Thanks for sharing valuable information, this is the best article which I have ever read, Here I’m sharing best “Homemade food online delivery” details, just go through it.
    HOMEMADE FOOD ONLINE DELIVERY
    HOMEMADE FOOD DELIVERY

    ReplyDelete

Post a Comment

Popular posts from this blog

Varan Fal

papad               This lockdown blessed me a long stay at my hometown. Beautiful childhood memories, simple homemade food and long chat with neighbours who are family now! My neighbour Aunt cooks amazing food. When I was child I used to play knowingly in front of her house every evening hoping she would call me inside and feed me that aromatic, mouthwatering dish whatever she has made for dinner. And this trick worked always.. 😉                Varan fal is one of the comfort dish I always adore. This is something special because every house has it's own version of Varan fal. Today my Aunt made varan fal for me, so how can I forgot this dish to share with you!              Basic preparations are same in each recipe, just spices or the way of making is varies. My Aunt makes it with mix lentils like toor dal (pigeon pea), chana dal ( Split chickpea), moong dal ( yell...
18 comments
Read more

Crispy Millet bhakri with brinjal curry.

             Summer is round the corner and this menu poped up in my mind. This is one of the special menu for me. Dharwadi bhakri, kala masla vangi bhaji, kairichi chatni. My neighbour auntie introduced this lip smacking crunchy flatbread to me. This flatbread is called Dharwadi bhakri, means crunchi millet flatbread which belongs to Bidar. Maharashtra and Karnataka border is called Bidar.                    Millet flatbreads are popular accross India. But this dharwadi bhakri is little different as it can be stored for months. Usually me & my daughter like this with special peanut chutney made in mortar and pestle with perticular type of peanuts called Solapuri peanut.                   Vangyachi bhaji is brinjal curry made with special spices paste which is dark in colour that's why it is called kala masala. Kala means black. Dry cocon...
Post a Comment
Read more