“If you have a mom, there is nowhere you are likely to go where a prayer has not already been.” -Robert Brault
Everybody has a dish that ONLY tastes good when their Mom makes it. For me that dish is my moms aloo ka paratha, (a buttery, melt in your mouth flatbread stuffed with potatoes and spices) which is a quintessential staple breakfast in most North Indian homes. This was the one thing I craved during pregnancy and refused to settle with just anyone’s paratha. As soon as my Mom arrived prior to the birth of Little Mirchi I listed off all the things I craved of hers… of course on the top of the list was her over stuffed, savory, crisp & flaky aloo ka paratha.
Moms just have a special touch which makes food taste better, everyone feel better, and you do better. I’ve been lucky blessed to have my Mom by my side from the minute Little Mirchi was born. For the past three months she’s been spoiling both LM and I with her love, food, and care. I can’t imagine what I would have done without my mother’s guidance and support when I became a mother for the first time myself. As I admire LM and my heart bursts with love for her, I understand my mothers love for me.
A few weeks ago, after three amazing months together, LM & I left Florida with heavy hearts to go back to New Jersey. It was a hard
goodbye see you soon to say the least. I’m already counting down until Mom’s next visit.
This recipe is inspired by my Mom. I hope that one day Little Mirchi will crave my food as I crave my moms. Thank you Mom for everything! We love & appreciate you more than you can imagine!
For The Dough:
2 cups whole wheat flour
1/3 tsp salt
1 tablespoon oil
For The Stuffing:
3 medium-sized boiled potatoes (mashed)
1/2 cup finely chopped onion
1/4 cup chopped cilantro leaves
2 small green chillies (chopped)
1 teaspoon dried mango powder
1/2 teaspoon red chilli powder
2 teaspoons cumin seeds
1 teaspoon coriander powder
1/2 teaspoon carom seeds (ajwain)
2 teaspoons salt or to taste
2 tablespoons oil for cooking
For the dough:
Sift the flour with the salt.
Add the oil and mix well. Add enough water and make a semi-soft dough. (start with 1/2 cup and keep mixing, add more if needed) Let dough rest while potato stuffing is mixed.
For the stuffing:
In a large bowl mash the potatoes coarsely or cut into very small pieces. Add the spices listed below and mix well.
Knead the dough and divide into 10-12 portions. Roll out one portion of the dough into a circle of 4 inch diameter. Place one portion of the prepared filling in the center of the dough circle. Bring together all the sides in the center and seal tightly. Roll out again into a circle of 6 inch diameter with the help of flour if needed. Cook the paratha on a heavy skillet or griddle, brushing oil with a pastry brush until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas. Serve hot.