Aloo Paratha ~ Potato Stuffed Flatbread
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • Salt to taste
  • 1 tsp ghee
  • Lukewarm water for kneading
  • FOR FILLING:
  • 4 medium sized potatoes (approx 500 gm)
  • 1 tbsp ghee
  • 1 large onion, minced
  • 2 green chillies, minced
  • ½ tsp turmeric powder
  • 4 tbsp coriander leaves, chopped
  • Salt to taste
  • FOR ROASTING AND CRUSHING:
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 dried red chilli
Instructions
  1. Combine the flours, salt and oil in a bowl. Add water little by little and knead till you have a soft and elastic dough, which is non-sticky. Cover and set aside to rest for at least an hour.
  2. Boil the potatoes till done. Peel and mash.
  3. In a dry saucepan, roast the cumin, coriander and red chilli briefly. Ensure not to burn. Transfer them to a mortar and pestle and crush them till slightly powdery.
  4. In a saucepan, heat ghee, saute the onions till soft.
  5. Add the green chillies and turmeric powder and saute till raw smell is gone.
  6. Add the mashed potatoes, crushed roasted spice, salt and coriander leaves and mix well till the whole mixture is homogenous and combined.
  7. Switch off and allow to cool completely.
  8. Divide the dough into 8 equal parts. Divide the potato filling too.
  9. Roll one dough into a small round, place the filling inside and close the dough over it.
  10. Sprinkle oil on the rolling pad and slowly pat the dough, turning it with each pat till you have a large round, equally spread. (given in a little more detail in the post)
  11. Repeat the process with every dough ball.
  12. Heat a tawa. Sprinkle ghee on it and keep one side down. Sprinkle ghee on the top. Keep flipping and cooking till it is nicely done.
  13. Serve warm with cold yogurt and pickle!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/aloo-paratha-potato-stuffed-flatbread/