Aloo Parathas (Potato-Stuffed Indian Flatbreads)

“from "my diverse kitchen" - http://www.mydiversekitchen.com/2010/02/aloo-parathas-indian-flatbreads-stuffed.html”
READY IN:
50mins
SERVES:
12
YIELD:
12 parathas
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cook the potatoes till they’re very soft. Mash them very well so there are no lumps left and it is smooth.
  2. 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.
  3. Allow the mixture to cool and divide it into 12 equal portions. Roll the portions into balls.
  4. 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.
  5. 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.
  6. 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.
  7. Serve hot with fresh thick yogurt (home-made, if possible), thin slices of raw onion and pickles.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: