Spiced Potato Stuffed Flatbread (Aloo Paratha)

>> Tuesday, April 20, 2010


Recipe by Food Connection

For the dough
1 1/2 cups Golden Temple wheat flour (Duram Atta)
sea salt to taste (optional) 
water for kneading
canola oil or ghee(clarified butter) 

For the filling
3-4 medium red potatoes, cooked, peeled, and mashed
1/2 teaspoon crushed red pepper (more or less depending on your taste)
1/2 teaspoon turmeric
1/2 teaspoon crushed cumin seeds
1/2 teaspoon crushed coriander seeds
1/2 teaspoon garam masala
2 green chilies, seeded and chopped
small handful cilantro leaves, finely chopped
sea salt to taste

Directions:
For the dough
Combine all the ingredients in a large bowl and slowly add water a little at a time.  Knead well to make a soft and elastic dough after 5 minutes of kneading.  Make sure the dough should be smooth (but not sticky)Cover and keep it rest for at least 30 minutes. 

For the filling
Boil potatoes in the pot of water until tender.  Allow them to cool slightly to handle, peel the skin of the potatoes, and mash well with a fork or masher in a bowl.  Add crushed red pepper, turmeric, crushed cumin seeds, crushed coriander seeds, garam masala, green chilies, cilantro leaves, and sea salt and mix well (make sure the filling should be dry and lump-free). Make equal lemon-sized balls and set aside.

For the paratha
Knead the dough again for a minute and divide the dough into equal lemon-sized balls (about 8-10 portions).  Take one dough ball at a time and dip into the flour to coat it.  Dust a little of flour on the surface.  Flatten the ball into a disc.  Roll out the dough a little on a floured surface with a rolling pin and place the potato ball in the center of the dough.  Cover, seal the edges carefully, and dip it again into the flour.  Roll lightly again, dusting on the surface, if necessary, into a nice tortilla-shaped round (make sure the filling does not come out while rolling and the paratha should not be too thin).  Meanwhile, heat tawa(Pakistani flat griddle) or non-stick skillet over medium.  Place stuffed paratha on hot tawa and cook until the brown spots start to appear on one side.  Flip the paratha over and brush lightly with canola oil or ghee.  Flip the paratha over once again and brush lightly with canola oil or ghee and cook until the dough is no longer raw and completely cooked--It should have light golden/brown spots.  Repeat with the remaining parathas.  Serve warm with plain yogurt and any spicy pickle and/or chutney of your choice.  Enjoy!

1 comments:

Threshold April 22, 2010 at 12:14 PM  

i love aloo parathas...also keema ones.

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