If you ever wander through the lanes of Prayagraj, the scent of hot, buttery flatbread will guide you to the best street-side breakfasts. The star of that scene? Aloo paratha – a dough‑wrapped potato patty that’s crispy outside, soft inside, and packed with simple flavors.
Why does it matter? Because it’s more than a snack; it’s a piece of local culture. Generations of families roll the dough, mash potatoes with just the right amount of spice, and cook it on a tawa (griddle) until golden. The result is a quick, filling meal that costs just a few rupees but fuels a whole day of work or study.
First, boil and mash two medium potatoes. Add chopped green chilies, a pinch of turmeric, cumin powder, and a sprinkle of fresh coriander. Salt to taste. The key is a balanced spice mix – you want a hint of heat, not a firestorm.
Next, take whole‑wheat dough, roll it into a small circle, place a spoonful of the potato mix in the center, and fold the edges over. Gently roll it again, keeping the filling intact. Heat a tawa, brush a little ghee, and cook each side for about a minute. Finish with a dab of butter for that glossy finish.
Serve hot with a side of curd (yogurt) or tangy mango pickle. The combination of the warm paratha and cooling curd is what locals swear by for beating the morning heat.
Street stalls near the Sangam area are legendary. Look for vendors who keep the dough fresh and the potatoes seasoned on the spot. The stalls on Moti Bazaar and near the historic Government Campus often have a line of locals waiting for their morning fix.
If you prefer a sit‑down experience, many small dhabas (roadside eateries) serve a plate of aloo paratha with fresh butter, pickles, and a glass of sweet lassi. The families who run these places usually have secret spice blends passed down for decades.
For a modern twist, try the fusion version that adds cheese or paneer to the stuffing. It’s popular among college students who want the classic taste with a creamy upgrade.
Whether you’re cooking at home or hunting down a stall, the aloo paratha remains a simple yet satisfying way to start the day in Prayagraj. It’s affordable, tasty, and carries the flavors of Uttar Pradesh’s street food heritage straight to your plate.
Next time you’re in the city, skip the fancy café and head straight to the nearest tawa. One bite and you’ll understand why aloo paratha is more than a dish – it’s a daily ritual that brings people together.
No single UP breakfast rules the plate. From poori-sabzi and kachori-jalebi to Lucknow’s nihari-sheermal, here’s what locals actually eat-and how to try or cook it.
Continue Reading
