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Journalism of Courage
India’s shooting champion Manu Bhaker is set to compete in the women’s 25m pistol event at the Chateauroux Shooting Centre, in Paris today. Known for her exceptional skills, she will be aiming to secure a historic third Olympic medal, with the nation watching in anticipation.
The 22-year-old has scripted history by becoming the first Indian athlete to win two medals in the same Olympic Games. But the shooter, like many of us, is also a foodie and loves to indulge in paratha. In a video circulating online, the Bhaker can be heard saying, “Definitely, it’s aloo ka paratha…my mom’s. But today, it is the medal.”
Taking a leaf out of her food diary, we share with you some tips to make the best aloo or potato parathas, courtesy of celebrity chef Shipra Khanna.
Dough preparation
– Use whole wheat flour for the dough.
– Add a pinch of salt and a bit of oil while kneading.
– Knead the dough until it’s soft and pliable, and let it rest for at least 30 minutes.
Potato filling
– Boil the potatoes until they are soft but not mushy. Drain them well to avoid excess moisture.
– Mash the potatoes smoothly, ensuring there are no lumps.
– Mix the mashed potatoes with finely chopped onions, green chilies, coriander leaves, and spices like cumin powder, garam masala, amchur (dry mango powder), red chili powder, and salt.
– Ensure the filling is well-mixed and not too wet. You can add a bit of gram flour (besan) if it’s too moist.
Rolling technique
– Divide the dough into equal-sized balls.
– Roll out a small circle, place a generous portion of the filling in the center, and bring the edges together to seal.
– Flatten gently with your fingers before rolling out into a larger circle. Use gentle, even pressure to avoid tearing the dough.
Cooking
– Preheat a tawa or griddle on medium heat.
– Place the rolled-out parantha on the hot tawa. Cook for a few seconds until bubbles form, then flip.
– Apply ghee or oil on the cooked side and flip again. Repeat for the other side.
– Press gently with a spatula to ensure even cooking and browning.
Serving
– Serve hot with butter, yogurt, or pickles.
– For added flavour, you can sprinkle some chaat masala on top before serving, said Khanna.
*Ensure the filling is cool before using it to prevent the dough from getting soggy.
*If the dough sticks while rolling, dust it lightly with flour.
These tips will help you make delicious and perfectly cooked aloo paranthas. Happy cooking!
