Stuffed Paranthas & Happy Bellies

Aloo Parantha at home
Aloo Parantha at home

My Sunday breakfast ritual – Mom’s Aloo Parathas and more.

How’s a Sunday morning without Aloo parantha? Well, it’s really sad, for starters! You would find me with in a rather grumpy mood, for not getting my regular fix of paranthas.

For someone who has grown up in a Punjabi household, having Aloo Paranthas for breakfast is like a ritual. It’s an unsaid rule, that every Sunday morning, we must have either Aloo, Gobhi, Paneer or Pyaaz parantha. Taking time off from our busy schedules, we all get together for a heavy Sunday breakfast. Stuffed with filling of potatoes seasoned with chilli powder, pepper, salt, chaat masala, garam masala and sautéed onions and served piping hot, Aloo paranthas are just pure happiness.

Like most mothers, my mom likes to recount embarrassingly funny stories of me as a toddler. She often tells us that, every time I would cry, my Babaji (my Grandpa) would stuff my mouth an Aloo parantha. He would specially make curd in a glass, to feed it to me with the parantha. So, now sometimes when my Dad scolds me for eating too much, I jokingly tell him that it’s in my bloodor ‘it’s your Dad’s fault’.

So yes, I fell in love with Paranthas way before I knew it.

As a working woman, my mother, always found it difficult to make paranthas on weekdays. Also our cooks at home, used to make paranthas for our lunch boxes, which I never enjoyed. I didn’t like eating cold paranthas, especially without my favourite curd, seasoned with jeera powder.

At one point of time, we had a cook named, Bindu, whom we fondly called Bindu Aunty. She would make the best paranthas in the world! Usually, most people struggle with spreading the filling evenly throughout the parantha. But not Bindu Aunty. The stuffing would be spread uniformly all across and she cooked them in her own special way. I am not exaggerating, some parts of her paranthas would taste just like a softer version of Aloo tikki. Sometime, I would even ditch the curd, they were so damn delicious!

I don’t know anyone who makes paranthas like her. Though, now I have started liking my mother’s paranthas as well, but, there have been times, when I haven’t appreciated her cooking as much as I should. For someone who has cooked sporadically, she is pretty awesome! Also as a food blogger, you learn to appreciate home cooked meal, more than anything else.

Just like Bindu Aunty, my mother also sautés onions, before mixing them with potatoes. However, she takes it a notch higher by adding amchoor, besides the usual masalas added to the parantha. Also, I love her raita, where in she adds chunky chaat masala, dried dhaniya and pomegranate. However, with Paneer Paranthas, she seasons the curd, only with fresh coriander, as the filling is already cooked with all the masalas before being added to the paranthas.

Nothing really matches the flavours of homemade paranthas, but, if I have to eat paranthas outside, I love going to Laxman Dhaba at Qutub Institutional Area. Their ‘Mix parantha and ‘Aloo Pyaaz’ are my favourites. They serve it with green mint chutney, mixed pickle and butter. I tend to avoid all this and eat the parantha just as it is. I feel I enjoy it more, when it’s not adulterated with the flavours of pickles and chutneys.

To some, this might sound blasphemous, but I find paranthas at Amrik Sukhdev to be overrated. Also, I don’t like tandoori paranthas much anyway. And I have never been to Paranthewali gali in Old Delhi, so maybe that’s where I should go next.

Well, this was my ode to my undying love for paranthas.

What’s your parantha story? Would you like to share yours?

Comments

Share

You May Also Like