A classic North Indian breakfast! Soft, whole wheat flatbreads are stuffed with a savory, spiced potato filling and pan-fried to golden perfection. They are best served hot with yogurt, pickle, or a dollop of butter.
Prep30 min
Cook25 min
Servings4
Serving size: 1 serving
466cal
12gprotein
72gcarbs
17g
Ingredients
2 cup Atta (Also known as whole wheat flour)
500 g Potatoes (About 3-4 medium, boiled, peeled, and cooled completely)
1 cup Warm Water (Approximately, as needed to form a soft dough)
0.25 cup Ghee (For cooking the parathas, plus more for serving)
1 medium Yellow Onion (Finely chopped)
2 pcs Green Chilies (Finely chopped, adjust to taste)
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Aloo Paratha, Tomato Chutney and Mango Pickle
Hearty, energy-giving aloo parathas with tangy tomato chutney – perfect comfort food for any meal!
This north_indian dish is perfect for lunch. With 603.25 calories and 13.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tsp
Salt
(Divided; 1 tsp for dough, 1 tsp for filling)
1 tsp Vegetable Oil (For kneading the dough)
1 tsp Coriander Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder, for a tangy flavor)
0.5 tsp Ajwain (Carom seeds)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Potato Filling
In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3
Stuff and Roll the Parathas
After the dough has rested, knead it again for one minute. Divide the dough and the potato filling into 8 equal portions and roll them into smooth balls.
Take one ball of dough, flatten it, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter.
Place one portion of the potato filling in the center.
Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and flatten the stuffed ball gently.
Dust the stuffed ball with dry flour and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa is ready when a drop of water sizzles and evaporates instantly.
Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
Flip the paratha and cook the other side for another 30-45 seconds, until light brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip again. Apply ghee to the other side.
Press gently with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
Remove from the tawa and serve immediately. Repeat for the remaining parathas.
57cal
1gprotein
5gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
