The habit of consuming flatbreads or pancakes for breakfast is a healthy way of leading a healthy lifestyle, flatbreads are ideal foodstuff for breakfast because its filling and nutritious, there are many types of flatbreads, this flatbread includes potatoes; this breakfast is a complete meal when potato flatbread or aloo paratha is served with homemade curd.

The Recipe of Peppery Aloo Paratha/Potato Flatbread …

Quantity of potatoes: approx. 1kg
Whole wheat flour: approx. 5 medium bowls full of whole wheat flour
Boil the potatoes until it turns soft in its interior; after the cooked potatoes cools down, peel off the outer layer of the potatoes, mash the potatoes into smooth consistency, blend 1 full tsp. of freshly grounded black peppercorns to the mashed potato mixture, add mashed potato mixture with tempering/tadka of 1/4-1/2 tsp. of asafoetida powder blended with adequate quantity of warm, any mild-flavour vegetable oil; smidgen the mixture with salt – according to preference of flavour, add whole wheat flour to the mixture and knead the mixture into smooth dough, roll the dough into medium sized dough balls; using a rolling pin flatten the dough ball into a circle formation of reasonable thickens – sprinkle whole wheat flour on the dough while doing so, roast the paratha on both its surface; I used an iron tava for roasting the paratha and did not apply oil or ghee while roasting the paratha.
The paratha has a smooth/soft texture, serve the paratha with homemade curd – blend the curd with sugar (optional)

Serving size: approx. 4-5

Curd – A simple strategy to prepare curd at home is, add 250 grams of plain curd to a liter of milk, and keep it covered until the curd has thick consistency; later on, refrigerate the curd for further use. For weight-watchers and people suffering from high cholesterol levels, low-fat milk is a better option for making curd.

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