A beautiful soup with endless topping possibilities
In my series, “How the World Cooks Potatoes,” I came across a submission with plenty of promise in the flavor department. During the cooking process, potatoes are generally known to become infused with every flavor and spice with which you surround them, and aloo paratha definitely takes advantage of this fact! Aloo paratha is an Indian flatbread stuffed with spiced potato. If you love Indian food but have only been exposed to popular butter chicken or samosa dishes, consider enriching your palate with this burst of flavor instead.
This aloo paratha recipe came from Srija, who is originally from Pune in Maharashtra, India. She shared that this flatbread is usually eaten as a heavy breakfast or dinner dish throughout India, but not lunch; apparently, it is one of the most popular breakfast meals throughout the northern, central, and western regions of India. Srija also specifies that aloo paratha is served hot with pickle, a traditional Indian condiment made from fruit, spices, and oil. She recommends a mango or lemon pickle pairing with your aloo paratha, and I second that!
In Indian, “aloo” means potato and “paratha” means flatbread. Though the name is straightforward, there are many additions you can use to make a flavorful, spicy aloo paratha. Depending on your mood, you can also use cauliflower, paneer, or even chicken as a replacement for aloo. Whatever base you choose, supplementary vegetables and spices really tie various distinct flavors together!
I loved how my potato-stuffed flatbread turned out, and all the intense flavors are an experience. Just note that this spicy, tasty dish, while easy to eat, can be difficult to make. Be sure you start with more dough than necessary so you don’t stretch it too thin when pulling up the sides. You definitely don’t want any holes in your flatbread. Though the cooking process is intense, this labor of love yields an impressively delicious triumph!
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