Allo ka Paratha - Potato stuffed buttered flat bread
Savory Allo walay Parathay, hot sweet milky tea and winter season have an unbreakable connection in my head. The reason possibly could be that while growing up in Pakistan that’s how it used to be in our household. Waking up late on Sunday mornings meant it was late for breakfast and early for Lunch but it was hard to ignore the grumbling tummy. Wintery Sundays called for potato stuffed buttered parathas for brunch served with shami kebabs or Pakistani style spicy omelet.
In ammi’s household all parathas were prepared either with home churned white butter or with homemade desi ghee – clarified butter. As a little girl I remember watching my Nani – Maternal Grandmother prepare butter at home quite frequently. Half of the butter was made in to Ghee for later use while the fresh white butter was kept for immediate use. I loved devouring fresh rotis with a knob of freshly churned butter rubbed on them. The leftover buttermilk - Lassi was used to make pakora karri for lunch the same day. Nothing went to waste.
I made some Potato stuffed parathas for brunch this weekend and served them with homemade shami kebabs and Mint chutney. Sharing the recipe.
Cooking Utensil : Griddle / Tava