How Not to Make Aloo Paratha

I learned it the hard way today. Even though we did manage to finish 3 parathas each, and my roommate did say, "ok", I got to admit they were pathetic. Here are some pointers that all you bachelor boys can pick from me and avoid the obvious embarassment. You got to make sure that -

1. You drain out the boiled potatos completely before smashing them. Don't let the batter be wet. If it is loose, you could add rice flour/corn flour to it. I did not have any of these, so I added wheat flour. The result was not too bad, but it was not too good too. Ever heard of prevention being better than cure?

2. You don't put too much garlic or too much onion in the batter. If it is too much, then you'll have to add bit more potato. If you do that, you'll have to keep the batter for the next day to make aloo wada. :-)

3. While rolling, don't use excessive flour on the dough. If you do, please wipe the extra flour off it before putting the paratha on the pan. But use a bit more oil. That way it would become soft and not papad-like.

But here are few good things I did -

1. Grate your onion and garlic in a mixer, instead of chopping with a knife. That way it would become a smooth mixture and the sharp edges of cut onions will not cut through your paratha while rolling. And just the right quantity of onion does make parathas delicious, unlike my sister's thinking who screamed through the phone - "Who puts onion in aloo paratha?"

That's it? Just one good thing? Yeah I told you it was pathetic. I'll try to be good next time. That is if next time my roomie allows me to do it :-)

signing off,