Aloo Parathas Potato Stuffed Indian Flatbreads Food

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 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 (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.

ALOO PARATHAS (POTATO-STUFFED INDIAN FLATBREADS)

Steps:

• Peel and cook the potatoes till they're very soft. Mash them very well so there are no lumps left and it is smooth.
• Heat the oil in a pan and add the ginger, garlic pastes and chopped onion. Sauté everything till the onions soft and translucent. Add the spice powders and sauté, over medium heat, for a minute. Then add the green chillies, potatoes, salt and chopped coriander. Mix everything well and then take off the heat.
• Allow the mixture to cool and divide it into 12 equal portions. Roll the portions into balls.
• Put the whole wheat flour, salt and oil in a deep bowl and whisk together. Add the water about a 1/4 cup at a time and knead until your dough is soft (but not sticky) and elastic. Divide the dough into 12 equal portions and roll each into a ball.
• Take one ball of dough and roll it out into a 3" circle lightly dusting with whole wheat flour if necessary. Place a ball of mashed potato in the centre of the dough circle. Bring up the sides of the dough circle around the potato ball and enclose it completely, pinching the dough on top. Flatten it slightly, dust lightly with whole wheat flour, and roll out into a 1/4 "thick circle. Make sure that the filling doesn't come out while rolling. Use the rolling pin lightly when rolling the paratha out.
• Cook the paratha on a hot tawa/ skillet over medium heat till light brown spots appear on one side. Cook similarly on the other side. Brush lightly with oil and again cook the paratha on both sides till the brown spots deepen a bit. Repeat with remaining dough and potato filling balls.
• Serve hot with fresh thick yogurt (home-made, if possible), thin slices of raw onion and pickles.

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.