Aalu Paratha (Potato Stuffed Indian Bread)

Recipe contributed by: Dhara Balwa

Usually, I don't do step-by-step photo description of my recipes, but for this one I thought it is a good idea to do it. Every household has their favorite Aalu paratha recipe. And you know, I like all the varieties, the different spices that people play with. Here is my favorite though. Hope you try it and enjoy it as much.

 

 

 

Serves: 15

Prep Time: 25 min Cook Time: 25 min

Difficulty level: Medium

Ingredients:

 

For Potato stuffing:

 

8-9 medium Potatoes

2 tsp. Ginger-Chili paste

1/2 tsp. roasted Cumin powder

1/4 tsp. Garam Masala

few Coriander sprigs, finely chopped

Salt to taste

 

For Paratha dough:

 

1 1/4 cup Whole wheat flour

1 1/2 Tbsp. Oil

A little over 1/2 cup Water

1 tsp. Kasuri Methi

Salt to taste

 

Some Wheat flour to work with the parathas

Oil/Butter/Ghee for shallow frying

 

Method:

 

1) Boil the potatoes and cook it quite tender in a way that they mash very easily.

 

2) While the potatoes are boiling, prepare the dough. Take wheat flour in a mixing bowl and add oil, kasuri methi and salt to it and mix well.

 

3) Add water slowly mixing it with flour at the same time. It's very important that the dough should be softer than the one you make for rotis. Keep aside.

 

4) Don't let the potatoes cool. If they cool down, it is difficult to mash them. Work instantly on them.

 

5) Once mashed, add the ingredients listed under the stuffing list and mix well. Divide the filling in 15 equal parts like shown in picture.

 



 

  

 

6) Start to heat a shallow pan on medium heat. Divide the dough in 15 equal parts too. Take one of the dough and with a rolling pin, make a same roti and flatten the filling in the middle as shown below.

 

 



 

 

7) Gather all the ends of the dough and join it together as shown below.

 



 

 

8) Press it to make a flat disc and just dip it lightly in the wheat flour and with rolling pin, just roll it out and make a bigger roti, dipping it in the flour in-between to prevent from sticking to working surface. At the end, it should look like this.

 

 

 

 

9) Now put this paratha on the shallow pan, and flip it as soon as it is cooked just a bit on one side. Cook the second side till the some cream/brown spots appear and apply some oil on both sides. Cook completely.

 

10) Repeat the process with rest of the parathas.

 

Serve it with plain yogurt or tadka dahi.

 

Note: You can also make half cooked parathas in advance and just do the last part of step 9 when ready to serve.