Aloo Paratha

Paratha is a rolled flat-bread stuffed with potatoes.

Ingredients

  • 2 potatoes
  • ¼ teaspoon chilli powder or ½ fresh green chilli
  • 1 teaspoon cumin and coriander powder
  • ½ teaspoon cumin seeds
  • 2 tablespoons fresh coriander, finely chopped
  • salt to taste
  • 1 tablespoon oil for the dough
  • oil to grill the paratha
For the dough
  1. 300g whole wheat flour
  2. 1 teaspoon salt
  3. 1 tablespoon vegetable oil
  4. 200ml luke-warm water or enough to knead a soft pliable dough
Methods
  1. Boil the potatoes. Then peel off the skin and properly mash them.
  2. Add salt and all the suggested spices into it.
  3. Mash this mixture thoroughly and leave to cool.
  4. Mix a batch of chapatti dough as mentioned in previous recipe.
  5. Allow the dough to rest for about half an hour.

Step 1:

Make small balls out of the dough which should be a little bigger than a walnut.

Step 2:

Roll out to make circles about the size of a saucer. Dust a bit of flour below the balls so they do not stick to your rolling surface. Do not roll too thin.

Step 3:

Make small balls out of the potato mixture and place one in the centre of each.

Steps 4 & 5:

Draw the edges of the dough together to meet at the centre and cover the potato mixture completely. Pinch the dough firmly to seal.

Step 6:

 Gently press the dough flat.

Step 7:

Dust in flour and roll.

Step 8:

  • Roll the paratha a little bigger than asaucer. About half a centimetre thick.
  • Cook paratha using the same method as chapatti, on medium heat until golden brown patches appear on the side touching the griddle.
  • Flip the paratha and cook on the other
    side.
  • Serve with curd or pickle