SC-S29/W2- Nostalgia Of The Liitle Me : Childhood Food Memories

Hi Dear Steemians,I m here to join Nostalgia Of The Little Me : Childhood Food Memories by @sohanurrahman and willing to see what my friends @jimiaera02 @shahid76 and @ahlawat have for their favorite childhood dish.

Here are my answers

What childhood food or dish do you still remember clearly, and why is it special to you?

Oh, there is a long list of foods that I loved to eat during my childhood, but aloo paratha with butter was my beloved comfort food, featuring spiced mashed potatoes stuffed in whole wheat dough, pan-fried and topped with butter. I remember that since I was 7-8 years old, it's been tasty and filling but best as a breakfast treat with healthy ingredients. And it still is.

Not only that, but my mom thought it had all the nutrition of aloo paratha packs that all children need, including calories, protein, carbs, fiber, and fat boosting energy for muscles. Butter, as we North Indians love for flavor and fat and also for soluble vitamins.

Sometimes we used peas or spinach for veggies and iron or baked in an earthen tandoor or chulha instead of frying; we called it stuffed roti, but I like oily ones the paranthas more, with curd and pickles.

Who usually prepared this food for you, and how did it make you feel at that time?

Most times it was my mom, but in case my mom was not home, our servant would prepare them, but I loved paranthas prepared by Mom. However, my father also tried his hand at times, but that was rare, and even I learned to make them as the time passed. It was always a great feeling when we heard that it was aloo paratha for breakfast.

When and where did you usually eat it (home, school, village, special occasions)?

Everywhere, aloo paratha is traditionally a cozy home-cooked breakfast in North Indian households, especially in Punjabi and Haryanvi families, where families gather around the kitchen table with fresh ones straight off the tawa, slathered in butter and paired with curd and pickle. The only thing I dislike is that milk was part of the treat.

And Mom often packed it in tiffin for school lunches, soft, and filling to power through classes, sometimes eaten cold with extra spice to stay tasty. But the joy of eating directly from the pan is something different, so I preferred eating at home.​

I remember my parents packed them for picnics; it's less common due to sogginess risks but shines in family outings or winter roadside eateries, wrapped warm in foil for roadside feasts sitting at the park or riverbank. ​

What emotions come back when you think about the taste, smell, or moment?

Thinking of aloo paratha's golden crispiness, spicy potato aroma wafting from the tawa, or that first buttery bite filled us with a nostalgia and warmth. It evoked cozy childhood mornings and Mom's loving hands.

So the basic emotions were always that of comfort and security, like a warm hug from home, tied to family breakfast rituals. Can you imagine the joy and excitement whenever I saw them in my school tiffin, which, if traded with schoolmates, was sparking friendships and lots of fun? Oh yeah, that sure brought longing for those carefree days. I still remember the sizzle of ghee, earthy whiff, and flaky layers melting with spice in my mouth.

And then listen to this story, I was 9 when my parents were out for a movie. Ma always warned, but I craved aloo parathas. I dragged a stool, rolled uneven dough, mashed spicy potatoes kept ready for dinner. Then the ghee tin, crashed and a river spilled everywhere, reeking under the fridge.

Panic surged my hands scooped frantically, I tried to mop, but greasy floor shouted my guilt. They returned laughing until the kitchen stench hit. Papa's eyes were dangerous as always but Ma was protective. And that was not the only occasion when something went wrong.

The slipper stung sharp, which still hurts. That beating has faded, but the lesson lingers in my mind, loud and clear.

People make them in different ways but my recipe is simple

Dough Ingredients (for 3-4 parathas)
1 cups whole wheat flour (atta)
Salt to taste
1-2 teaspoons oil or ghee
Water (about 1/2 cup) to knead soft dough.

Potato Stuffing Ingredients
3-4 medium boiled potatoes (150-200g), mashed smooth
1 green chili, finely chopped
1/2 teaspoon grated ginger
1/2 teaspoon each, coriander powder,
A pinch of garam masala,
Red chili powder to taste
Ghee or butter

Then roll the duff, fill ingredients and fry in a pan. Don't worry if the shape of the parantha is not as per your design but it should feel tasty.

Is this food still part of your life today, or does it remain only as a memory?

Aloo paratha isn't just a faded childhood memory for me but still a warm, daily joy in my life today. I wish I ate it every day, but I eat it at least 3-4 times a week in the morning. I wake up to the sizzle of the tawa, just like Mom did back then. The only difference is I use lesser butter or ghee and use juice in place of milk.

Now it is my wife, and the smell of ginger, green chilli, onions and mashed potatoes fills our home, pulling me to the kitchen table. Sometimes I myself stuff the spicy potato, mooli (white radish), or cauliflower filling into soft whole wheat dough, roll it out carefully, and cook it golden with ghee or butter. One bite, and that buttery crunch melts with pure comfort spice that I don't think will ever get old.

Today, it's more than taste, but it's how I start my days strong. For breakfast, I eat it with curd and pickle, feeling energized after my walks. On busy days, I ask my wife to make it for lunch or dinner; it's filling and better than any snack.

This simple dish keeps our traditions alive and still connects with older generations, but to be frank, I loved my mom's recipe. I can say I have eaten different foods outside as a marketing professional always going to places, but no fancy meal beats my aloo paratha's love, which I find in every flaky layer. It's my forever favorite, nourishing body and heart daily.

Images all mine including my childhood picture

Thanks for reading me