Kashmiri Aloo Paratha Potato Stuffed Indian Flat Bread Recipes

ALOO PARATHA (INDIAN POTATO STUFFED FLATBREAD)

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.

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.

KASHMIRI ALOO PARATHA (POTATO-STUFFED INDIAN FLAT BREAD)

Steps:

• Knead together flour, ghee, egg, baking powder, water, milk and salt.
• Divide the dough into equal sized round balls.
• Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
• Mix together the ingredients for the stuffing and divide it into the same number of portions as discs.
• Spoon into the middle of each disc.
• Bring the edges together and seal.
• Gently shape it back into a ball.
• Roll out each ball into a disc 1/2 inch thick.
• Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
• Drizzle a little ghee or oil all over.
• Serve hot.

ALOO PARATHA

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.

CHICKEN PARATHA (INDIAN FLAT BREAD STUFFED WITH GROUND CHICKEN)

Steps:

• Knead together the flour, ghee, egg, baking powder, water, milk and salt.
• Divide the dough into equal-sized round balls.
• Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
• To prepare the filling, heat the ghee in a frying pan, and saute garlic till light brown.
• Add the mince and green chillies and saute till the mince is cooked.
• Add the remaining ingredients for the stuffing and mix till the stuffing is dry.
• Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.
• Bring the edges together and seal.
• Gently shape it back into a ball.
• Roll out each ball into a disc 1/2 inch thick.
• Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
• Drizzle a little ghee or oil all over.
• Serve hot.