Masala Aloo paratha ( potato stuffed flatbread)

Hello readers!

I trust you all keeping well and staying safe in this pandemic.

Welcome to easy cooking blog no. 9

 

Introduction

Aloo paratha: This is a traditional North Indian breakfast recipe which is equally liked across India. It is a potato stuffed flatbread/aloo paratha made using whole wheat flour which is stuffed with spicy and flavourful mashed potato mixture later shallow fried on a skillet or any non-stick pan. This recipe is completely vegan. 

I am a massive fan of this particular paratha; I bet all the Punjabis or non-Punjabis too binge on this often. This paratha runs in our blood, ha-ha jokes apart. This was another delicious wholesome meal that I used to carry in my lunch box during my school days. My Mom loved to cook and pack this paratha for us, as it was easy to wrap, no risk of spills, yet filling and an energetic meal for school goings. 

Even in South Africa, When I was busy with my studies and had less time to go for elaborated cooking, I would just make and roll this paratha and have it while driving to campus. 

If you have 2 or 3 parathas in the morning, you are sorted for few hours, depending upon the extent of your physical activity. I still make and share these gorgeous parathas often with my friends here. This stuffed paratha is a hit in my kitchen.   

Check out other interesting recipes link given below!

Aloo tikki (potato patties)

Bread pakoda (bread cutlets)

Poha (flattened rice snack)

Dahi sandwich (hung-curd sandwich)

So, I think I should stop praising these yummy parathas and tell you the ingredients and process of making this. 

 

Ingredients                                                                           Qty

Boiled potatoes                                                                  4-5 large

Red onion (finely chopped)                                              1 medium sized

Green chilies                                                                      as per taste

Fresh Coriander leaves                                                    as per taste

Spring onions leaves (optional)                                      as per taste

Cumin seeds                                                                     1 tbsp

Coriander seeds                                                               1 tbsp

Carrom seeds                                                                    1 tsp

Red chili powder                                                              as per taste

Dry pomegranate seeds (Anaardana, optional)          10-15 seeds

Dry mango powder                                                          1 tsp

Fenugreek leaves                                                             1 tbsp

Salt                                                                                   as per taste

Oil

Butter (optional) 

 

Cooking time: under 60 minutes (including kneading the dough and boiling potatoes).

 

Procedure

Step 1: Kneading the dough for the paratha

Take 2 cups of whole wheat flour/ all-purpose flour (if you do not have whole wheat, use all purpose and add some grounded oats to make it healthier) in a large mixing bowl. 

Now make a hole in the flour and add water little by little; use your hands to knead the flour. Do not add water in one go; add gradually and knead the flour till it's soft and supple (You can use a dough maker as well to make the soft dough).

                                    

You can make the dough beforehand and keep it in a fridge. Transfer the kneaded dough into a bowl and refrigerate for at least half an hour. Take it out when about to make the parathas. 

Step 2: Boiling of potatoes

Boil the potatoes in a pressure cooker (I used 4 to 5 potatoes with 2 cups of water) till one whistle. 

Make sure the potatoes are not mushy and sticky; boil them until tender. If you overcook the potatoes, it will make the rolling of paratha extremely difficult because of its stickiness. You can even boil the potatoes beforehand (remember, boiled potatoes should not be older than 2 days).

Once boiled, peel the potatoes and, with the help of a masher, mash them nicely. No chunks of potatoes should be left behind; it will tear the paratha while rolling.

Now, add finely chopped onions, green chilies, and coriander leaves, and the rest of the spices and dried herbs as per your taste and availability. If you do not have any other spices, you can only go for chilies, salt, and garam masala. 

                            

Step 3: Rolling the paratha

I roll the parathas in two different ways; it can be a sandwiched paratha (two-layered) or simply adding the stuffing in the centre of the roti and rolled into a paratha (single layered).

 

1. Two-layer paratha: this is my most favourite style. I love to separate both the stuffed layers and eat them.

For this, take 2 small dough balls of equal size, dust them with the flour, roll them to small rotis, spread the spiced potato mixture on one of the small roti, and gently place the other small roti over the stuffed roti and slightly press the corners to seal them properly. 

                              

                            

Dust or sprinkle some dry flour on the sides and gently roll this stuffed roti as big as you like. It should not be too thin or too thick. 

    2. Single layer paratha

Take a medium-sized dough ball, dust it with dry flour, roll it into a medium-sized round-shaped roti, place the potato stuffing in the centre, folds from both sides, and dust or sprinkle some dry flour, and roll it gently to your desired size. 

                                      

                                    

 Step 4: Shallow frying on a griddle or on a pan

Once you are done with the rolling part, heat the griddle or pan on medium heat; once your griddle is hot enough, slowly place your paratha on the griddle.

                                                          

When you see bubbles, flip the paratha to the other side, lightly cook both sides first.

Drizzle some oil or ghee and gently press the paratha to evenly cook it with the help of a spatula.

                                                  

Once the paratha is golden brown in colour and the edges are cooked nicely, take the paratha off the flame, and serve it hot. 

Serving suggestions

I recommend having it while hot, straight from the griddle to your plate, though it tastes good when cold, but obviously, it loses its crispiness and crunchiness. I know a person who makes paratha cannot have it straight from the griddle or pan. I have a suggestion for them as well.

First, dry roast all the parathas; once you are about to eat it, only apply ghee or butter. In this way, you can still taste the freshness of the paratha. 

It tastes good on its own, But I like to have it with some pickle on the side, sometimes a bowl of spiced curd, and butter on the top. 

I often enjoy these parathas with hot masala tea.

You can have it with scrambled eggs, paneer, or any other curry of your choice.

Garnishing

Although it does not need any fancy garnishing, you can go ahead and sprinkle some chat masala over or top it with butter or ghee in case you like it this way.

Now comes essential tips and tricks:

It takes few times to master this recipe; the first and foremost thing is your dough. It should not be too soft; instead, it should be like how we make for poori; if it is too soft, rolling the paratha will be a problem. 

You can use any flour of your choice. I have used whole wheat flour as it is easy to digest and has all the fibre and nutrients in it. You can mix both the all-purpose and whole wheat well to make a dough. 

For kneading, I use room temperature water only. No oil or butter is needed. Knead the flour to the soft and flexible dough, make it sit in a refrigerator for half an hour. 

You can knead the flour and boil the potatoes beforehand. But both things should be more than 2 days old.

Do not over boil the potatoes; they should be tender enough to be mashed with a masher. While mashing makes sure no big chunk is left behind, it will tear the paratha while rolling. 

Fry the paratha on a medium to low heat for good golden-brown paratha and extra crispiness. 

These parathas can be a hassle-free meal for outdoors, parties, or any other special occasion, very filling and high in energy. That is it for today. 

Any kind of oil, butter or ghee can be used to make these paratha, they will taste different altogether. I make them in coconut oil, or ghee only.  

 

I hope you like my recipes. Do let me know in the comments below.

Thank you! Stay safe!

Neha