Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

The dreaded snowstorm has finally hit. It’s predicted to snow atleast 25 inches today, so lets see. With nothing much else left to do, I decided to hit my lovely kitchen and enjoy myself. Cooking has always been a relaxing activity for me to do and I especially love the smile that erupts on sweet hubby’s face when he comes home and sees a bunch of treats ready for him!

With the dreadful cold we are having today, I’m craving for something warm and fulfilling. And what better than stuffed parathas, especially stuffed with potatoes – yes, Alu Parathas!

Mom always made Alu Parathas for brunch, more so during the winter season. Even though winters in Delhi might not be as gruesome, it still gets pretty cold out there. These delicious stuffed beauties are just right to satisfy that winter hunger. Eaten with mango pickle or just by itself with cup of masala chai defintely makes this a crowd pleaser for the cold winter weather, and a contender for the Winter theme!

Alu Parathas

Alu Parathas


  • 2 cups whole wheat flour (atta)
  • 2 medium-sized potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 1 tsp fresh coriander leaves, finely chopped
  • 1 tsp green chillies, finely chopped
  • 1/4 tsp red chili powder
  • 1/2 tsp carom seeds (ajwain)
  • salt, to taste
  • 3 tbsp ghee/oil
  • water as needed


  • Mix mashed potatoes with salt, onions. coriander leaves, red chili powder, and green chillies and set aside.
  • Mix flour (atta) with salt, carom seeds (ajwain) and one tbsp of ghee/oil and form into a smooth dough with water. Separate dough into golf-sized balls and set aside.
  • For each dough ball, roll out the dough into a small circle and put around one tbsp of potato mixture in the centre. Bring the ends of the circle together and form into a ball. Seal the edges completely so that the stuffing does not come out.
  • Roll out these dough balls and into a 6 inch circle. Fry on a heated pan adding a bit of ghee/oil around the edges to crisp it up.

Serve hot.

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