Kashmiri Aloo Paratha Potato Stuffed Indian Flat Bread Food

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.

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:

• 1. Dough.
• 2. Mix flour, salt ,oil and water together to make soft dough .
• 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
• 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
• 5. Filling.
• 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
• 7. Once tender, remove them from the water and let them cool down.
• 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
• 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
• 10. Making paratha.
• 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
• 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
• 13. make a ball. Proceed to make all six balls.
• 14. Let them settle for 3 to 4 minutes before rolling them.
• 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
• 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
• 17. Place the paratha over the skillet. After a few seconds you will see the.
• 18. paratha change color and puff in different places.
• 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
• 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.

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.