Aloo Paratha
Aloo Paratha is an Indian flatbread recipe made with spiced potatoes, served with Indian pickle and curd
Ingredients
- 3-4 Potatoes medium sized
- 1 tsp Fennel seeds
- 1 tsp Turmeric Powder
- ½ tsp Salt
- Coriander, chopped handful
- 1-2 Green Chillies finely chopped
- 1 small Onion, finely chopped (Optional)
- 2 cups Wheat Flour roughly 400g
- 1 cup Water for the dough
Instructions
Prep Work
- Wash the potatoes and dice them in 4 chunks. Place them in a pressure cooker with half a cup of water and a teaspoon of salt.Pressure cook the potatoes for 3 whistles, lower the flame and allow to cook for another 2 minutes. Turn off the heat and allow the pressure to release naturally.
- Meanwhile, take wheat flour or atta in a large basin. Sprinkle ½ tsp salt and mix it in the flour.
- Add water gradually and bring the dough together. Knead the dough until you have a smooth dough. This process will take 7-10 minutes to complete. The longer you knead, the smoother and crack free your paratha will be.
- Cover the dough and let it rest for the minimum of 30 minutes.
Making the potato stuffing
- Remove the potatoes from the cooker and peel them. Add them to a bowl and mash until they are smooth.
- Now, add the spices and herbs - fennels seeds, turmeric powder, coriander leaves, green chillies and salt. Mix the potato well with the ingredients you've added just now. Do a taste test to make sure the salt levels are up to your liking.
- Roll the potato mixture into equal sized balls. They should be bigger than a lemon (limes) and smaller than a tennis ball. Keep aside. Now let's get the dough ready and roll out the parathas.
Rolling out the parathas and cooking them
- With the rested dough, make 10 equal sized balls and keep aside.
- Flatten the ball into a plate of wheat flour and coat on both sides. Roll it out until it's the size of a normal coaster.
- Take one of the potato balls and place it in the center of the flattened dough. Close the dough over the potato stuffing and pinch it shut. You can remove any excess dough.
- Flatten it again into the plate of flour on both sides and now, roll it as thin as possible. Repeat this process for the rest of the dough and potato balls.
- Place a griddle or tawa on low-medium heat. Place a rolled out paratha on it and cook until you the edges cooked. Flip the paratha and wait until you see brown spots. Smear some ghee on top of this surface and wait for the other side to cook.
- Flip once again and smear ghee. You will see smoke rise from the bottom part of the paratha. That is normal, and it happens because of the ghee. (If you don't see brown spots on this side, flip it back to ensure that the paratha is cooked. )
- You can now flip again and allow it cook for another 10 seconds. Take the aloo paratha off the flame and into a casserole lined with muslin cloth.
- Repeat the process for other rolled out parathas.Your Aloo Parathas are ready! Aloo parathas pairs very well with pickle, curd and just plain butter.