Posts Tagged Parathas

How to make Aloo Paratha

Aloo Ka Paratha is very easy to make and its very tasty at the same time. It is simply roti stuffed with spiced meshed potatoes and cooked with plenty of ghee or butter. The Alu Paratha is Indian dish and is very popular Punjabi breakfast menu.

Parathas are roties made with plenty ghee and aloo Paratha is Roti stuffed with Potatoes. Aloo/alu/aaloo is the hindi word for Potatoes.

The Aloo Prathas are usually served with Pickles and curd and a hot cup of milk tea. I prefer to dip my hot crispy parathas in milk tea and eat. It is supposed to be served hot. Hot parathas are very crispy and scrumptious.

The filling should be all meshed so that it does not stick out and tear the dough while rolling it out.


The Following step by step recipe will make 8 Aloo Parathas. First the Roti dough is prepared and the Potato is prepared separately and than the Spiced and meshed potatoes are stuffed in the roti and rolled to make Aloo Parathas.

Ingredients for roti used for making Aloo Parathas:

  1. 2 cups of flour 400 g
  2. Water for making dough (210 ml approximately)
  3. Pinch of Salt

Ingredients for spiced Potato stuffing used for making Aloo Parathas:

  1. 4 medium sized Potatoes
  2. 1/4 tsp Roasted and grounded Jeera
  3. Pinch of Chilly powder
  4. 1/4 tsp Garlic paste
  5. Coriander Leaves (cut into very small pieces)
  6. Salt to taste
  7. 1/4 Onions (optional-It is supposed to be cut really very finely)
  8. Pinch of Masala (optional)

Other Ingredients used for Making Alu Parathas:

  1. Ghee or Butter for cooking
  2. Plain Flour for dusting

Method for the dough used for making Aloo Parathas:

  1. Sieve the flour
  2. Heat water for making dough.
  3. Add a pinch of salt to flour and mix it.
  4. Add water to the dough and make a smooth dough.
  5. Break the dough into 8 equal pieces.
  6. Make each small dough round and smooth.

Method for the Stuffing used for making Alu Parathas:

  1. Boil and peel the Potatoes.
  2. Mesh the potatoes.
  3. Add Jeera Powder, Chilly Powder, Garlic Paste, Cut Coriander/Cilantro Leaves, Sliced Onions, Salt and Masala.
  4. Mix this well.
  5. Break the Potato filling into 8 equal pieces and make it round in shape.

Remaining Method for making Aloo/Alu/Parathas or Potato Stuffed Roti:

  1. Take 1 dough and roll out to to the size of 1 large potato.
  2. Put the the potato filling in the middle of the half rolled dough.
  3. Close the filling inside the dough.
  4. Pat the dough with some flour and roll out the Paratha.
  5. Heat a tawa or a flat pan smear some ghee or butter on the pan.
  6. Transfer the rolled Paratha to the pan/tawa.
  7. Cook both sides of paratha well, apply plenty of ghee or butter while cooking.
  8. Repeat the process for all the parathas.
  9. Serve hot Aloo Parathas with curd and pickles and a large cup of milk tea.
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Roti is a staple food for Fiji Indians, nearly every fiji indian household cook roti in the morning. It is simply dough cooked in a hot flat frypan like equipment called tawa. The ingredients for roti is simple but it requires skills to prepare it.

In Fiji Roti is made with all purpose flour, in India roti is cooked using whole wheat flour. In India the all purpose flour is called Maida flour and the whole wheat flour is called Ata. In Fiji the All Purpose flour is called Ata.

Roti is a North Indian dish but it is also made by South Indians.  Nowadays in Fiji, even the Fijians have leaned how to make roti.


Ingredients for making Roti:

  1. 2 Cups All Purpose Flour
  2. 2 Cups Water
  3. 2 Tbsp Ghee or Butter (To apply while cooking on hot tawa)
  4. 1 tsp cooking oil (To apply while kneading the dough)

Method for making Roti:

  1. Sieve the Flour and pour the it in a basin and make a hole in the middle.
  2. Take out 2 tablespoons of Flour and keep it aside.
  3. Heat the water and pour hot water little by little on the flour and mix the flour with a spoon at the same time. Repeat this till right consistency is achieved. Mix this with the spoon well.
  4. Let the hot dough cool for 2 to 3 minutes.
  5. Make a dough, sprinkle a teaspoon of oil or ghee and knead it for about 5 minutes.
  6. Break the large dough into smaller doughs the size smaller than a tennis ball. Make this into smooth round shapes.
  7. Roll this on a choki or flat surface with a rolling pin called belna (You will need to apply some flour to the dough to prevent it from sticking to the surface).
  8. Heat the Tawa/Tava  or a flat frypan and spread ghee or butter with a piece of cloth or a spoon over the frypan.
  9. Transfer the rolled roti to the tava and cook it on this side for 5 seconds.
  10. Turn the roti around and cook the other side till the bottom side is cooked.
  11. Apply ghee/butter over it and turn it around.
  12. The Roti will rise and get filled with hot air. Let the bottom side cook.
  13. Apply ghee/butter on top side when it is cooked.
  14. While one roti cooks on the tawa, you need to finish rolling another before the first one is finished cooking.
  15. Repeat this rolling and cooking process (steps 9 to 14) till all the roti is cooked.
  16. Serve Rotis with curry and chutney.


  1. The dough must be of a particular consistency (different flours absorb different amounts of water).
  2. The hotplate or skillet, called tawa/tava/thava in hindi on which the roti is cooked must be at a certain temperature to cook through without burning. It is cooked on medium heat.
  3. Make sure you dont burn your hands.
  4. When ghee is applied on the roti, it is called paratha/paretha roti, otherwise it is called sadha/sada roti.
  5. Its wiser to use a spoon/spatula rather than your hands for turning roti from one side to another while its cooking on the tawa because the roti and the tawa is hot.
  6. I have seen in Sanjeev Kapoor’s video that 55% water is added in relation to the Flour.
  7. Some people turn the roti from side to side on the tawa while cooking, this makes the roti stiffer and there will be greater probability for the roti not to inflate.
  8. Stiffer flour means the roti will not be soft. Make the flour soft but not sticky.
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Dhal Bhari Roti


  1. 1 cup dhal
  2. salt
  3. Jeera
  4. Roasted Jeera powder
  5. Oil 1 tbsp
  6. Curry leaves
  7. Methi 4-6 seeds
  8. Garlic 2tbsp
  9. Masala 1tbsp
  10. Tumeric 1/2 tsp
  11. Chillies 2-6 pounder
  12. 2 cups Flour


  1. Pour 1 cup of split peas in a pot and wash it.
  2. Pour 3 cups of water and salt to the pot of Dhal and boil it.
  3. When it is tender, take it off the fire and drain out all water.
  4. Heat oil in a frypan and add methi.
  5. Add jeera, tumeric, chillies, masala, garlic and fry till garlic is golden brown.
  6. Add boiled dhal and cook for 5 minutes.
  7. Let the dhal cool and blend it.
  8. Pour dhal in a basin and add roasted jeera powder and garlic.
  9. Sieve flour.
  10. Add pinch of salt, 1 tbsp jeera, 1 tbsp baking powder and oil to the seived flour.
  11. Mix all ingredients in flour very thoughly.
  12. Add water to the flour and make a dough.
  13. Make about 15 small doughts from the big dough.
  14. Use your hand to make the dough falt.
  15. Pour a spoonful of blended dhal in the flattened dough.
  16. With your hand make the dough rounder, making sure that the dhal is closed in the middle of dough.
  17. Roll it like roti and cook it over a tawa or flat frypan.
  18. Apply ghee to both the sides while cooking on the frypan.
  19. when it is brown on both sides, its cooked.
  20. Serve with curry or other food.


  1. This is  a paratha stuffed with spiced boiled dal/dhal
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