Thursday, July 2, 2015

Aloo Paratha

Aloo Paratha is an Indian flat bread made of whole wheat flour stuffed with potatoes. It is perfect for a weekend breakfast or brunch. Potato dishes are my husband's favorite. Literally any dish I make with potatoes, he just loves it. Pair this paratha with yogurt or a mango pickle. A must try!!

Prep time: 10 minutes + 20 minutes for boiling the potatoes
Cooking time: 30 minutes
Serving: 4 (8 parathas)


For the Dough:
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon melted ghee
  • salt to taste
For the Stuffing:
  • 4 potatoes boiled, peeled and mashed
  • 4 green chilies, minced
  • 1 inch ginger, grated
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon pomegranate seed powder (anar dana powder)
  • 1/2 teaspoon garam masala (optional)
  • 1/3 cup fresh green coriander leaves, chopped
  • Pinch of sugar
  • 1 teaspoon cumin seeds
  • 2 teaspoons ghee or oil and some additional oil or ghee for cooking and greasing
  • salt to taste
  1. Mix the flour, ghee and salt in a bowl and mix well. Add enough water and knead into a semi stiff dough. Cover and let it rest for 10 minutes
  2. Boil the potatoes. Once boiled, peel and mash
  3. Heat 2 teaspoons ghee/oil in a broad nonstick pan and add the cumin seeds. When seeds crackle, add the green chilies, ginger, and sauté on a medium flame for 30 seconds
  4. Add the potatoes, chili powder, turmeric powder, garam masala, pomegranate powder, sugar and salt. Mix well. Add green coriander leaves, mix and let it cool
  5. Divide the stuffing into 8 equal portions and keep aside
  6. Now divide the dough into 8 portions. Take one portion and roll the dough into a three inch diameter
  7. Place one portion potato mixture on the dough and again make it into a ball, seal the edges so the mixture does not come out
  8. Flatten this ball, sprinkle a little flour and with a rolling pin create approximately a six inch diameter
  9. Heat the tawa/griddle, place the rolled paratha on it, and cook on a medium heat for two to three minutes. Flip it and pour half of a teaspoon ghee/oil. Spread it on the paratha and shallow fry over low heat
  10. Flip it again, pouring half of a teaspoon ghee/oil on other side. Cook on low heat until golden brown. 
  11. Follow the same steps for the remaining dough and stuffing.
  12. Serve hot with fresh yogurt, fried chili and mango pickle

Aloo Paratha

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