A piping hot paratha, a dollop of butter.. some chilled yoghurt, some mango pickle on the side…. and you’ve got yourself the perfect breakfast for yet another happy Sunday.
We are a paratha loving household…we adore parathas of all kinds – Alu (potatoes), Paneer (cottage cheese), Methi( Fenugreek), Palak (spinach), assorted vegetables. Just about anything!
The Alu Mutter (potatoes and peas) version is another secret recipe that has come down several generations in the family. A delightful combination of potatoes, fresh peas and whole spices, Alu Mutter parathas are wonderfully different!
Ingredients for the filling
- 3 large potatoes,finely chopped
- 2 large onions finely chopped
- 250 gms fresh green peas
- 3 cinnamon sticks
- 3-4 cloves
- 4 dried red chillies
- One star anise
- 2 masala elaichis ( black cardamom)
- 1 tsp Jeera (Cumin seeds)
- 1 tsp saunf (fennel)
- 4-5 green chillies
- 5-6 cloves of garlic
- 1-2 inch stick of ginger
- 2 tsp of red chilli powder (as per taste)
- 1 tsp of dhania powder (coriander powder)
- ½ tsp of turmeric
- ½ tsp garam masala
- 1 pinch of aamchur (dried Mango Powder)
- a pinch of hing ( Asafoetida)
- 2 tbsps of besan (Gram flour)
- Salt to taste
The Making of the filling
- In a large kadhai, add some oil. Once the oil is hot enough pop in the dry red chillies and the asafoetida.
- Pop in the fennel, cumin, cinnamon, cloves and the star anise and let them splutter for just a bit.
- As they splutter, coarsely pound the garlic, ginger and the green chillies and pop them in quickly.
Be careful not to let any spice burn. So you have to be really quick!
- Add the onions in next,saute them till they turn attain a beautiful even brown colour
- Pop in your potatoes next. Since in this recipe we do not boil the potatoes,chop the potatoes as finely as as you can,so they cook through quickly.
- Once the potatoes have softened, pop in your peas next.
- Add the coriander powder, red chilli powder, turmeric, garam masala, aamchur and salt.
We like our parathas very spicy, But if you like the spices toned down, use your judgment and add moderate amounts.
- Give the whole filling one good mix..and allow the potatoes and the peas to cook through and through.
- Add some fresh coriander at this point.
- Once you are sure that the potatoes and peas are well done, add the gram flour.
The gram flour will soak up all the oil and the the filling will come together to form a homogenous form
- Pound the mixture with your ladle so the peas are well mashed
- Voila! The filling is done!
The making of the parathas
- Use dough made of whole wheat flour to make the parathas.
- While rolling out the parathas ,be careful not to roll them out too thin else they might fall apart.
- Use ghee instead of oil while you pan fry them..to add that extra goodness.
Serve the parathas piping hot with a dollop of butter and some chilled yoghurt and pickle and / or green chillies on the side.