Aloo Paratha

23 Aug

Parathas are layered Indian flat breads and this one is my favourite because it is layered with a stuffing of spiced potato. They make a great snack or light lunch served with a selection of Indian relishes, pickles and chutnies.


Parathas served with a selection of chutnies

makes 6-8 parathas

Potato stuffing
This is the basic mixture I use, sometimes I add more spices to the mixture such as: ground turmeric, cayenne, fenugreek, aniseed, cardamom anything you like the taste of really.

* 4 medium potatoes, peeled boiled and mashed
* 1-2 green chillis, very thinly sliced
* 1/2 cumin seeds
* 1 tbsp Green Coriander Seeds, lightly crushed
* salt and cracked black pepper to taste

Breads

* 150g whole meal flour
* water
* pinch of salt
* little oil or ghee


Images 1. Parcels ready to roll out. 2. Cooking the first side 3. Oiling the top side before turning again 4. Checking to see if the paratha is cooked

Put the flour into a bowl and slowly add a little water (about 120ml) and mix with your hand to get a soft pliable dough. Knead lightly and leave to rest for 20-30mins. Meanwhile prepare the potato mixture by mixing all the ingredients together. Cut the dough into 6 or 8 equal parts. Knead each ball and carefully roll out dredging with a little flavour to stop it sticking.

Put a spoon full of the potato mixture into the centre of each rolled out circle and gather up the edges to form a parcel or dumpling, twist to secure the dough. Set these aside on a plate as you do them. When you are ready to roll out. Dip the parcels in flour and carefully roll out to a round of 2.5-5mm thick, depending on how thick you would like the breads to be.

Heat a cast iron skillet or tava (Indian chapati pan) over a high heat and when hot, shake off any excess flour, and lay on the first paratha on the hot pan. Cook for 1 minute or so, lift the edges to check the underside of the bread, and when it is starting to brown turn over. Brush the upper cooked side with a little ghee or vegetable oil, I just use a teaspoon to spread a little oil around the surface of the bread. Once the underside is starting to brown evenly turn over and brush the upper cooked side with ghee or oil. Cook each side twice, once dry and once with an oiled surface. Alternatively put a little oil in the pan and shallow fry the breads. I personally think the first method works best. Stack the cooked breads in a covered dish to keep warm and when they are all done serve with chutnies, riatas or any dish of your choice.

For more information on making aloo parathas there are some Indian chefs with great demonstration videos on youtube. Vah Chef is particularly clear and he also shows a version with a cooked filling, which is interesting
Manjulas Kitchen
Vah Chef
Show me the curry

This recipe was originally posted on www.masdudiable.com on 23/8/2008.

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