Raks Kitchen

Home » BREAKFAST-DINNER » Aloo paratha with tomato garlic chutney side dish

Aloo paratha with tomato garlic chutney side dish

by 44 Comments

aloo-paratha-recipe 

Hello everybody! Hope you had a great start in this year 2008 .
          Here is the way I made aloo paratha today..And I know all of you know very well to make this one,yet for my future reference and those who don’t know before…, I am posting this one!

For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough. This is the way I learnt from my friend (Sangeeta) and I always make this way. For all stuffed parathas, the key is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing will ooze out. And even if the stuffing is gooey or watery, the paratha will become sticky and difficult to roll. Here’s how to roll stuffed paratha video :

Aloo Paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ dinner
Prep Time: 15 mins    |  Cook time: 5 mins per paratha    |  Makes: 6

Ingredients

Wheat flour – 1 cup

Oil (optional) – 1 tblsp

Salt, luke warm water – As needed

For stuffing

Potatoes – 3

Coriander leaves – 3 tbsp

Green chilies – 4

Ajwain/ Omam – 1/2 tsp

Salt – as needed

Method

  1. Knead dough with enough water to get a soft dough. Keep aside for 10 mins and knead again to smooth it and divide into equal sized balls.
  2. To make the stuffing, boil potato until done and peel off the skin. Do not overcook, as it will retain water and make your rolling difficult. Mash well and add finely chopped green chilli, coriander leaves, ajwain and required salt. Mix well. I microwave my potato, it gives stuffing without any excess moisture. Just prick here and there at 2-3 places and microwave in high for 2-3 minutes. Flip once in between. Let it cool once done, then peel off to use.

  3. Make equal sized balls out of the dough and the stuffing. First roll the dough into palm size thick disk. Keep the stuffing inside. Cover the stuffing with the dough and roll into parathas of desired thickness. Dust generously while rolling. 

    4. DSC_1499DSC_1501

  4. Heat tawa and cook the parathas both sides in medium low flame, add oil or ghee as needed,till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.

Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different?  Try the below recipe as side dish.

aloo-paratha-recipe-1

Side-dish-for-Paratha

   This is very simple to make and it can be a good side dish for aloo,methi parathas! Also I would recommend this chutney because,the garlic in this chutney nullifies/neutralizes the gastric properties of aloo,so good for health chutney Winking smile. This is a treat for garlic flavour loving people and perfect for all sort of parathas/stuffed and plain. Try this,you will be amazed!

Aloo Paratha Side dish Tomato garlic recipe

Ingredients

Tomato – 2 big

Garlic – 10 flakes

Red chilli – 1 or

Red chilli powder – 1 tsp

Salt – as needed
Sesame oil – 1/8 Cup + 2 tbsp

Method

  1. Chop the tomatoes roughly, peel and Crush the garlic little.Grind the tomatoes along with red chilli if using in a mixer to a smooth paste without adding water.and then add this to the ground tomato and again run 2-3 times (use Juice/inch option),taking care to not to grind it smooth..Garlic should be visible as little little bits.

    2. DSC_4233 DSC_4234 DSC_4238

  2. Heat the gingelly oil(nallennai),preferably in a flat broad pan…really really hot,till it fumes.Add the ground mixture and stir well. Let it boil only for a minute and by this time the colour would have changed and the oil should have separated.

    3. DSC_4240 DSC_4242 DSC_4243

  3. Put off the stove and transfer to the serving bowl!
Notes
  • Don’t substitute sesame oil with any other oil..
  • Don’t reduce the oil amount,be generous,sesame oil is only good for your health.
  • It also suppress the garlic flavour’s raw smell and makes it smell balanced .
  • Don’t let boil more than a minute. You can find the correct time,as when the chutney’s colour changes as it boils.

Tomato-garlic-chutney

Reader Interactions

Comments

  2. Love the Paratha. If you fry the Garlic before adding to Tomato, you don’t get a strong smell of garlic. I am a garlic lover although I don’t like to smell like garlic!:D
    Chutney looks great. Enjoy, see you on Monday!:)

    Reply

  6. Aloo parathas are a favorite at home but I haven’t mastered the art of making perfect ones yet. Yours look so good. The chutney colour is amazing and it sounds very yummy.
    Thanks for trying out the kurma and letting me know. The color depends on the tomatoes and spice powders i suppose… Glad you liked it 🙂

    Reply

  12. Parathas are a HIT with me!!!! The tomato chutney looks super!! is gingelly oil a must? can I sub with canola?

    The korma looks lovely!! I’m sure the taste was what u wanted!!!

    Reply

  48. Hi Raks, Wish you a very happy new year. Trust you had lovely time. Did u go to watch fireworks at Marina bay? Btw, paratha and chutney looks gr8.Yummy combo. I would prefer frying garlic bf4 I add to my dishes ;)..to keep away from raw garlic smell.

    Reply

  60. Its easier if you roll out two small chapati's and then spread out the filling on one, place the other on top and seal the sides and then roll it out again and then cook on tava. I previously made them the way u said but this works out less messier. Try it out!!

    Reply

  62. Its easier if you roll out two small chapati's and then spread out the filling on one, place the other on top and seal the sides and then roll it out again and then cook on tava. I previously made them the way u said but this works out less messier. Try it out!!

    Reply

  64. Dear Rajeswari,

    I was searching for a good accompaniment to aloo paratha and your tomato chutney is a perfect fit here. Thank you very much for posting this.
    I tried this recipe with a small twist – ground tomato puree with the garlic pods and 1/2 tsp of red chilli powder. Also once the oil warmed up well, I fried some curry leaves, jeera, and mustard with asafoetida till the mustard crackled. Then added the ground mixture to it and boiled it till the oil separated in the pan.
    It turned out to be a nice tangy spread. Hope you try this out.

    Thanks and regards,
    Chitra

    Reply

  80. wow…they look so elegant…all of them in same size perfect circles…you are a master….
    Thanks for the recipe..
    Will let you know the results after trying out

    Reply

  82. Hello Mam, I am always afraid to try stuffed parathas. However I do, fillings comes out of the paratha and make it really messy. Not able to roll further and resulted in messy thick parathas. Can u pls suggest a tip and tricks to make stuffed paratha for beginners without filling comes out of it

    Reply

  86. Well I tried with refined oil as I didn't have gingelly oil..It tasted good..but gingelly oil would have given the perfect taste as in any thokku or pickle

    Reply

  88. I had tried this combo! The chutney was awesome! Loved the taste.. Moreover the garlic in chutney helps to reduce bloating caused by the paratha. You can also dhaniya powder to the aloo stuffing which gives the "Samosa" effect!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *