ALOO PARATHA (INDIAN POTATO STUFFED FLATBREAD)
Aloo Paratha is a very popular breakfast dish in India. The beauty of this recipe is how flexible it is - there are so many options and variations you can do and I've provided a bunch of suggestions in the notes. The dough is extremely simple to make and handle. The only "must do" in this recipe is letting the dough rest for 20 minutes.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Breakfast Starter
Time 27m
Number Of Ingredients 12
Steps:
- Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
- Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
- Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
- Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
- Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
- Cut the dough into 4 pieces with a knife.
- Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
- Place 1/3 cup of the Filling into the middle of the rolled out dough.
- Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
- Flatten the ball slightly and shape the flattened disc into a circle using your hands.
- Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
- Heat 1 tbsp of oil in a non stick fry pan over medium heat.
- Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
- Turn the Paratha over and cook the other side for 1 minute 30 seconds.
- Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
- Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
- Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.
Nutrition Facts : ServingSize 246 g, Calories 440 kcal, Carbohydrate 76.6 g, Protein 10.2 g, Fat 9.9 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 16 mg, Sodium 1183 mg, Fiber 3.4 g, Sugar 104 g
ALU PARATHA - MASHED POTATO STUFFED BREAD
Hot stuffed parathas! a breakfast favorite in the northern parts of India. This simple yet tasty bread has evolved quite a lot since the old days. Clarified butter or 'ghee' was the cooking medium of choice in the past, but the weight watchers brigade has replaced it with the lighter vegetable oil. The stuffing used in the Parathas has also seen many changes in recent times. From the very classic mashed potato to the now popular minced chicken or egg. Changes or not, stuffed paratha still remains the top breakfast choice for most Indians, after all there is nothing like gorging on these beauties on a lazy Sunday morning. For more such recipes, do check out my blog at quickasianrecipes.wordpress.com
Provided by johnson.tan.h2unite
Categories Breakfast
Time 20m
Yield 4-6 parathas
Number Of Ingredients 7
Steps:
- To prepare the dough take the wheat flour, add half Tsp of salt, 1 Tbsp of vegetable oil. Mix well and pour water over the flour and knead into a smooth dough. Keep aside to rest.
- Mash the boiled potatoes, add roasted cumin seeds, chopped onion, and green chilly and salt . Mix well till all the ingredients are nicely combined.
- doubh and smashed potato.
- To prepare the paratha, take a golf ball sized portion of the dough, flatten it with your palm. Now place a spoon full of the prepared stuffing in the centre of the flattened dough ball.
- Now bring together all the sides of the dough and pinch them tightly to form a dumpling.
- Place this dumpling on your work top and roll it out gently using a rolling pin. Dust wheat flour on the work top if the dough becomes sticky. Once rolled the paratha should be evenly thick from all sides.
- To cook, heat oil in a frying pan, place the rolled out paratha on it. Cook on one side for two minutes. Flip it over apply some more oil on the surface and cook on both sides till it becomes crispy.
- Serve hot along with plain yoghurt or Indian pickle.
- Nutritional Value - Calories- 625 Fat 39 g, Carbohydrates- 26.2 g, Protein- 28 g.
- Tip: Use a little extra oil while kneading the dough, this will result in crispier Parathas. Also try using other stuffing like crumbled cottage cheese(Paneer) or mashed Peas.
- This paratha has been served along with yoghurt sprinkled with some dried mint and chilli flakes.
Nutrition Facts : Calories 413.5, Fat 15.3, SaturatedFat 2.1, Sodium 880.2, Carbohydrate 63.8, Fiber 8.6, Sugar 2.7, Protein 10
ALOO PARATHA
This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.
Provided by Aavi1325
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
- Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
- Transfer potatoes to a bowl and allow to cool, about 15 minutes.
- Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
- Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
- Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
- Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 93 g, Fat 5.1 g, Fiber 14.8 g, Protein 16.3 g, SaturatedFat 0.8 g, Sodium 14.2 mg, Sugar 2 g
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