Tuesday, April 19, 2011

Aloo Parathas- Coined by Me

I wanted to call this post...'Coin Aloo de Parantha'...but RJ says that sounds all wrong (especially coming from a mallu gal) ;)...but i liked the ring it had...:). I think any mallu worth their salt knows about 'Kerala Coin Parotta'. I really enjoy them, but I have wondered on why they are called that...they are small but definitely bigger than a why are they called 'coin parotta'? Anyone who knows the answer please let me know.

I have made Aloo Parathas only couple of times before n' they weren't all that great...I have tried different recipes but I didn't get them right. But i'm glad to say all that is ancient history. If you have had a similar experience, well try this recipe here n' you'll be thrilled with the results. I'm in love with this recipe. ;) (well...what can I say i'm almost always overjoyed by simple pleasures in life!)


My blogger friend Madhuri from Cook Curry Nook posted this recipe for Cabbage Parantha couple of days back n' again I had this desire to try it out. RJ as it is gets a little worried when I tell him I'm making an attempt at aloo parathas (you know the history!), so didn't want to scare him with more veggie options. I know Mads is a great cook, so I followed her instructions n techniques to the t, other than changing the main ingredient n changing a few measurements here n' there. It was a huge hit n' we both loved it. Couldn't take any snaps last night though.

But I had some leftover filling and made them again for lunch today, just for me. ;)
And to add a little masti, I made them small like Coin Parathas today. ;) The idea to make them small came to me when the last atta ball turned out to be really small. So here you go. You can make 10 regular sized parathas using this recipe.

Aloo Paratha


For the Dough:
1.Whole wheat flour – 3 cups (plus extra for dusting)
2.Salt – to taste
3.Water – as required
4.Oil – 1 tbsps

For the Stuffing:
1.Potato – 3 nos (medium-sized, boiled with salt, peeled and mashed)
2.Garlic – 2 to 3 pods (finely chopped)
3.Ginger – 1/2″ long piece (crushed/minced)
4.Coriander/Cilantro – 2tbsp (finely chopped)
5.Green Chili (optional) – 1 no (finely chopped)
6.Chili powder – 1 tsp
7.Garam Masala – 1 tsp
8.Cumin Powder – 1 tsp
9.Coriander Powder – 1/4 tsp
10.Amchur Powder/ Dry Mango Powder (optional) – 1/2 tsp
11.Salt – to taste


Step 1: Prepare a dough as you would for chapathis. Cover and set aside for atleast 15-20 minutes.

Step 2: In the meantime mix together all the ingredients for stuffing (except salt) and set aside. (Madhuri gives a tip here asking us to add the salt only at the end as you are about to roll out the parathas as it will make the studffing soggy otherwise). If you have already used salt to boil the potatoes, just be careful while adding more.

Step 3: This is best served hot so once you are ready to begin, take a small amount of the roti dough, dust with some flour and flatten with a rolling-pin. Dip your finger in oil (keep aside a small bowl of oil just for this) and spread it onto the side where you are gonna keep the filling. (this is not part of the recipe from Madhuri) Also, if you want to make coin parathas make dough ball really small or you can do the needful in step 5)

Step 4: Put a nice heaped tbsp of stuffing in the centre and draw the edges of the dough towards the centre to cover the mixture.

Step 5: Dust with more flour, and roll out to a thickness that you want for your parathas. (Madhuri says Too thick a parantha will not cook well and too thin will break/crumble easily.) If you want to make coin parathas, cut it into small round circles using a cookie cutter, I had done this only after making the parathas. But if you do it at this stage, you won't waste any dough.

Step 6: Heat a tawa and cook the parantha on a medium flame. Remembering that this takes longer to cook than chapathis.

Step 7: Increase the flame at this stage and use butter or oil to cook the parantha on both sides. Lightly press it on to the tawa on each side to cook and get a nice crispy texture on top.

Masala Curd

Another good thing about this dish is it doesn't need a curry to be served along with this. You can serve it with some nice yogurt/curd and pickle. I whipped the curd to make it smooth and added a little salt and a little cumin powder to get the right flavour.

I'm leaving the amount of oil/butter to be used for this recipe upto you, Can't share how much I used n' but it did taste really good. :) Compared to the phulkas I make everyday this was definitely sinful. So as a sinful indulgence once in a while it is fine, but not as an everyday meal.

The below snap is of the flowers that can be found all over Bangalore now. It is from a tree close to my place. Bangalore in bloom is just so so pretty.



  1. I adore mini version of things and those cute little aloo parathas look perfect n ready to be devoured! Great pictures..
    US Masala

  2. Very interesting name,parathas are always my fav,especially aloo parathas, both looks simply prefect and fabulous..

  3. Awww Miriam, thanks so much for all those nice words about're sweet :)

    And am I glad you're finally back to blogging or what? Really really thrilled to bits :) Coin Aloo de Paranthas look really good. Im so glad you finally cracked the perfect paranthas in your kitchen. Sweet success!

  4. other than the recipe (which is of course world class) the images are also so soothing. 10 out of 10 for your efforts!!


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