Aloo paratha (spiced potatoes stuffed flatbread)
An absolutely delightful Indian stuffed, flatbread recipe that makes for a yummy breakfast/brunch recipe - tastes best with some spicy green chutney and chilled yoghurt
Equipment
- Tawa (Indian skillet) or any skillet
Ingredients
For the dough
- 2 cups whole wheat flour
- 2 tsp carom seeds (ajwain)
- 2 tsp oil
- 1 tsp salt
- lukewarm water for kneading as needed
For the potato stuffing
- 4 medium potatoes boiled and mashed
- 1 small onion finely chopped
- 3-4 fresh green chillies chopped (optional)
- 1/2 inch ginger finely chopped
- 4 tbsp fresh coriander leaves finely chopped
- 4 tbsp fresh mint leaves finely chopped
- 2 tsp red chilli powder (optional)
- 2 tsp garam masala
- 2 tsp chaat masala
- salt to taste
- ghee/butter for roasting
For the raita
- 1 cup Greek yoghurt
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder (optional)
- pink Himalayan salt to taste
Instructions
For the raita
- Mix all the ingredients listed under "raita" well and garnish with some roasted cumin seed powder and chilli powder. Refrigerate this until needed
To make the parathas
- Combine all the ingredients, listed under the dough section. Gradually add lukewarm water, to knead a soft and smooth dough. Cover with a damp cloth and keep aside for 30 minutes
- To the mashed potatoes, add all the spice powders, ginger, chilis, herbs and the salt. Mix well using a fork
- Now, divide the kneaded dough into four 4 equal parts
- Flatten a dough ball with your hands, cup it and fill about two tablespoons of the potato mixture in it
- Now, bring the edges together to seal in the stuffing
- Smoothen out the stuffed dough ball and dust with with some dry flour
- Again using your hands, gently flatten out the balls to form a thick disc
- Using a rolling pin, roll these out to form a paratha (flatbread). This should neither be too thin nor too thick
- Heat a skillet and place the paratha on it. Once it starts to brown, drizzle some ghee around the edges and the centre, and continue roasting until completely cooked
- Remove from flame and serve the delicious aloo parathas (spiced potatoes stuffed flatbread) hot with some green chutney/pickle and/or raita. Enjoy!
Notes
- Carom seeds added to the dough, apart, from adding flavour aids in digestion too
- To make roasted cumin powder, simple dry roast cumin seeds and grind it coarsely
- To check if the dough is pliable, punch it with a finger. If it goes well in, then its perfect
- Add water carefully and gradually while kneading the dough
- Don't worry if your parathas develop cracks while rolling them. Go ahead and roast them, they will still taste great
- If you are vegan, replace cooking with ghee to vegetable oil
- 1 cup = 250 milliliters
- tbsp - tablespoon
- tsp - teaspoon