ALOO PARATHA ~ POTATO STUFFED INDIAN FLATBREAD
Aloo paratha is a spicy, flavorful potato stuffed flatbread, great for breakfast and lunches.
Provided by Usha Rao
Categories Breakfast Brunch Main Course
Number Of Ingredients 14
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)
This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!
Provided by skat5762
Categories Breads
Time 1h30m
Yield 6-12 serving(s)
Number Of Ingredients 12
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.
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