Aloo Paratha

Aloo Paratha –  Cooked Potato stuffed Flatbread – a delicious and comforting flatbread.

The Recipe Intro↓ has , more information as well as step-wise pics. Check it out.

For the Paratha:

For the Aloo (Potato) Filling:

Method:

You will need a rolling pin, board for rolling ( or use countertop) and a flat grill pan (tawa).

1. Cook the Potato(Aloo) filling first. Peel the potatoes. Chop into a few chunks.
2. Add to a small pressure cooker with just a little water and pressure cook for 5-6 steams. Remove all the water and mash with the back of a fork. Set aside.
3. Heat oil in a non-stick pan. Add mustard seeds and allow to crackle.
4. Add the cumin seeds. When fragrant, add the chopped garlic and sauté till softened.
5. Next, add the onion and sauté till nice and golden without going brown. (Stir continuously on medium heat).
6. Add the minced green chillies too. Add the spice powders and cook till fragrant.
7. Next, add the mashed potatoes, salt to taste and stir through to thoroughly mix.
8. Also, stir in the fresh herbs to incorporate.  Set aside.
9. Now for the Paratha.  Add the wholewheat flour and salt to a large bowl.
10. Pour the hot water over it first. Stir this with a wooden spoon till it is mixed through.
11. Add the clarified butter. Then add a little bit of the plain water at a time whilst mixing with your hand.
12. Add water till the dough begins to hold together. Knead till all the flour comes together as a ball. Knead for 5 minutes till smooth and elastic. The dough shouldn’t be sticky. That’s why you must only add the cool water a little at a time. If you have added too much water and the dough is sticky, just sprinkle a little flour till you are able to knead to a soft smooth dough
13. Roll the dough into a thick rope and pinch off lime sized balls from the rope.
14. On a lightly floured rolling surface, flatten the balls one at a time into a disk. Only use wheat flour for dusting purposes.
15. Then use a rolling pin to roll out into a circle.
16. Add 1 or 2 spoons of the potato filling to the centre.
17. Pinch the rolled out circle towards the centre, over the filling in a pleating action, to resemble a stuffed dumpling.
18. Press the centre of the dumpling with gentle force, to achieve a disk shape once again.
19. Sprinkle lightly with flour and roll out again, applying pressure to the centre first and then to the sides. Applying too much pressure will cause the filling to squirt out. Although it’s fine for a little filling to be exposed, we don’t want it jumping out in the initial rolling. This will make it difficult as your rolling pin and board may get stuffing on it making the consecutive parathas harder to roll out smoothly.
20. Heat the ‘TAWA’ – pan and once the paratha is rolled out to the maximum limit without tearing, place the paratha on the dry pan. ( keeping the seam side up – the tucked side that was facing upwards while rolling).
21. Keep the heat on low-medium.
22. Continue rolling out the next paratha, while keeping an eye on the pan.
23. When you see slight bubbles on the surface, check to see if the bottom has light brown spots on it.
24. If it does, flip over. If not, wait a few more seconds.
25. Once flipped over, take a regular tablespoon that has been merely dipped in clarified butter and rub the back of the spoon all around the paratha repeatedly.  This step helps the paratha to puff up very slightly in spots and be cooked evenly while at the same time adding a little moisture from the ghee.
26. Once the second side has light brown spots on it, remove the paratha to a heatproof casserole dish or a basket lined with a large kitchen towel.
27. By this time, you have rolled out the next paratha or two so continue to roll and roast side by side.
28. Place the parathas on top of each other in the casserole. This step helps to soften the parathas further.
29. Once done, cover the casserole dish or wrap up with the cloth.
30. These parathas can be served for breakfast with some pickle and yoghurt or for dinner with some light side dishes or plain in lunch boxes or as a snack.

Aloo Paratha

Notes:

• If you like a tart flavour you can add  ½ tsp of mango powder (amchur) along with the other spice powders.
• While mashing the potatoes, tiny chunks are okay, as long as they are not big enough that they will tear through the paratha upon rolling. Also, ensure the potatoes are cooked tender so that they are easily mashed. The mashed potatoes should not be runny. Drain all water before mashing.
• ↓Step wise images are on the Intro page↓.

Key Ingredients: Wheat flour, Ghee, Water, Potato, Onion, Garlic, Green Chilli, Coriander leaves, Spices, Curry leaves.

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Aloo Paratha

Author: Shana Shameer