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Aloo Paratha (Parathas stuffed with Spiced Potato)

ALOO PARATHA
Copyright: Mojosaurus
creativecommons.org/licenses/by/2.5/




This Aloo Paratha recipe produces a more substantial type of flatbread than the basic Chapatti.
In fact, they’re very substantial. An adult probably won’t want to eat more than two at one go.
Green Chillies vary in strength. The thin ones sold in Indian stores are very hot. If you’ve got reservations about heat, use two mild Green Chillies(the ones as thick as your fingers) and leave out the Red Chilli Flakes.
Indians would traditionally use Ghee(Clarified Butter) for frying, Sunflower Oil is a healthier substitute.

Aloo Paratha (Parathas stuffed with Spiced Potato)
Author: 
Recipe type: Breakfast/Lunch/Picnic Dish
Cuisine: Indian
Serves: 4 - 6
 
Aloo Paratha - Parathas stuffed with Spiced Potato. Stuffed parathas are usually eaten on their own(for breakfast, lunch, picnics) rather than as accompaniments to curries.
Ingredients
  • 500 g Atta/Chapatti Flour
  • 200 ml Hot(not boiling) Water
  • Flour for Rolling Pin and Pastry Board
  • 1 Kg Potatoes (suitable for mashing)
  • 1 Large or 2 Small Onions, Chopped
  • A 2 cm Piece of Root Ginger, Peeled and Chopped
  • 2 Cloves Garlic, Chopped
  • 2 - 3 Green Chillies, Chopped
  • 1 Bunch Fresh Coriander, Chopped
  • ½ Teaspoon Dried Red Chilli Flakes
  • ½ Teaspoon Cumin Seeds
  • Sunflower Oil for Frying
Instructions
  1. Use the Chapatti Flour and Hot Water to make a dough(See Chapatti recipe)
  2. Peel and Boil the Potatoes
  3. Don't overboil! The Potato mixture should be stiff
  4. Fry the onion until soft(not browned!)
  5. Add the Ginger and fry for about 2 mins
  6. Add the Garlic and fry for 1 min
  7. Add the Chilli Flakes and Cumin Seeds and fry for 1 min
  8. Mash the Potatoes
  9. As you do so stir in the onion mixture
  10. Then stir in the Chopped Fresh Coriander
  11. As I said above, the Mashed Potato should be fairly stiff
  12. Divide the dough into balls the size of a large tomato
  13. Roll them out into "Pancakes" 13 - 14cm wide
  14. Place 2 Tablespoons of the Mashed Potato into the center of each "Pancake"
  15. Fold the dough of each one over the Mashed Potato so that it is completely covered
  16. Roll out each one into a "Pancake" 17 - 18 cm wide
  17. Heat a Tawa or Heavy-based Frying Pan to a high temperature
  18. Add oil
  19. Fry each Paratha for 45 sec too! min on each side
  20. When cooked they should be lightly browned
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