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 smoky, pungent, and tangy mashed tomato dish from Bihar. Fire-roasted tomatoes are mashed with fresh onion, garlic, chilies, and a drizzle of sharp mustard oil. It's the perfect rustic side for litti or dal rice.
Melt-in-mouth Aloo Paratha with tangy Tomato Chokha – the ultimate energy-giving comfort food!
This bihari dish is perfect for breakfast. With 576.54 calories and 13.82g 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.
110cal
2gprotein
11gcarbs
7gfat
Ingredients
4 large Tomato (ripe and firm)
1 medium Onion (finely chopped)
4 cloves Garlic Cloves (finely minced)
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Mustard Oil (use cold-pressed for authentic pungent flavor)
3 tbsp Coriander Leaves (freshly chopped)
1 tsp Salt (or to taste)
Instructions
1
Roast the Tomatoes
Wash and thoroughly dry the tomatoes.
Place a wire rack (roti jali) over a medium-high gas flame. Place the tomatoes on the rack.
Roast for 12-15 minutes, turning them every few minutes with a pair of tongs, until the skin is completely charred and blistered, and the tomatoes are very soft and pulpy inside.
2
Cool and Peel
Carefully remove the hot tomatoes from the flame and place them on a plate.
Let them cool for 5-7 minutes, or until they are cool enough to handle.
Gently peel off the blackened skin. It should slide off easily. Discard the skin but retain any juices released by the tomatoes.
3
Mash and Combine
Transfer the peeled tomatoes and their juices to a mixing bowl.
Using a fork or a potato masher, mash the tomatoes into a coarse, chunky pulp. Avoid using a blender to maintain the rustic texture.
Add the finely chopped onion, minced garlic, green chilies, and chopped coriander leaves to the bowl.
4
Season and Serve
Pour the mustard oil over the mixture and add salt to taste.
Mix everything together thoroughly until well combined.
Let the chokha rest for at least 10 minutes to allow the flavors to meld together.
Serve at room temperature with litti, sattu paratha, or as a side with dal and rice.
