Aloo Paratha Indian Potato Stuffed Flatbread Recipes

ALOO PARATHA ~ POTATO STUFFED INDIAN FLATBREAD

Steps:

• Boil potato, cool, peel and mash it well.
• Add all the ingredients listed under filling and mix well.
• Taste and adjust spices to taste.
• Take flour, pinch of salt in a wide bowl or a plate, mix together and make a pliable dough. You will need little less than ¼ cup of water.
• Knead well and keep aside until ready to use.
• Divide potato filling and dough to three parts.
• Roll out dough into a small disc.
• Place one part of potato filling in the middle of rolled dough and cover the stuffing with rolled dough.
• Dust some flour on a flat surface and roll stuffed dough into a disc. Roll it as thin or thick as you like. Mine were a little thinner than I would prefer.
• Heat a pan and cook paratha for a minute or two on medium flame, flip and cook for few more seconds until bottom browns.
• Drizzle some oil or ghee around paratha and cook rotating it for evening cooking.
• Flip again, drizzle some oil and cook rotating paratha until flipped side browns and cooked.
• Remove from pan and place in a covered dish.
• Repeat above steps to prepare other two parathas.
• Serve hot with some yogurt and/or lime pickle.

ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)

Steps:

• Boil potatoes in salted water to cover, until tender.
• While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
• Add 2 tablespoons of oil, then water.
• Mix until this becomes a defined (albeit sticky) ball of dough.
• Remove and knead until smooth, adding flour or water as necessary.
• Cover dough with plastic wrap and set aside while preparing potatoes.
• When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
• Taste and adjust seasonings as necessary.
• On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
• Roll each piece into about 4-inch round.
• Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
• Pinch dough closed and press down to distribute filling evenly.
• Heat a large cast iron pan over medium-high heat for 2-3 minutes.
• Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
• Cook each bread for about 3 minutes per side, until brown spots appear.
• Repeat until all are done.
• Serve hot or room temperature.