Aloo Paratha – Potato stuffed flatbread (Serving size 2 – 4)
2 mixing bowls
Non-stick or Cast iron skillet
Pot and lid
Food pairing suggestions – The Aloo Paratha is served with onion raita or tomato ketchup
2 cups + 1/2 cup whole wheat flour
2 teaspoons salt
4 medium sized Yukon gold potatoes
Olive oil or vegetable oil
You can find all the ingredients given below in the Indian grocery store
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon chaat masala popwder
1 teaspoon salt
2 tablespoons ginger and garlic paste
1. Add 2 cups of whole wheat flour and 1 teaspoon salt in a mixing bowl. Mix the flour and the salt.
2. Pour little amount of water into the flour and mix it with your hands. Squeeze the flour and water mixture to make them stick together. Repeat the same process until you get a soft dough. Don’t worry if you accidentally add more water and the dough becomes watery. You can always add more flour and make it into a soft dough.
3. Keep the dough covered and let it rest for 30 minutes.
4. Boil 4 medium potatoes in a pot until they become soft.
5. Once the potatoes become soft switch off the heat and let them cool down.
6. Once the potatoes have cooled down peel the potatoes and mash them in a mixing bowl using a potato masher.
7. Add 1 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 1 teaspoon chaat masala powder, 1 teaspoon salt and 2 tablespoons ginger and garlic paste into the mashed potato.
8. Mix the spices and the potato well.
9. Take a small portion of the wheat flour dough and roll it into a small ball the size of a golf ball. Take a small portion of the potato mixture and roll it into a small ball. Make sure the potato mixture ball is smaller than the wheat flour ball.
10. Take the wheat flour ball and press it with your hands to make it into a flat disc.
11. Add 1/2 cup whole wheat flour in a bowl. Dust the wheat flour disc in the dry flour.
12. Place the dusted wheat flour disc on the rolling surface and roll it out. Apply pressure on the two ends of the rolling pin and roll the rolling pin up and down 2 times. Imagine the rolled out dough is a clock. Rotate the dough clock wise from 12 o clock to 3 o clock and roll the rolling pin up and down 2 times. Rotate the dough clockwise from 3 o clock to 6 o clock and roll the rolling pin up down 2 times. If the dough sticks to the rolling surface dust it with the dry flour. Keep repeating the process until you get a small circle that can fit in your hand.
13. Place the potato mixture ball in the center of the rolled out wheat dough circle. Bring all the ends of the dough together and press it together to seal the potato stuffing inside. Press the dough into a flat disc. Dust the wheat flour disc in the dry flour.
14. Place the dusted wheat flour disc on the rolling surface and roll it out. Apply gentle pressure on the two ends of the rolling pin and roll the rolling pin up and down 2 times. Imagine the rolled out dough is a clock. Rotate the dough clockwise from 12 o'clock to 3 o'clock and roll the rolling pin up and down 2 times. Rotate the dough clockwise from 3 o'clock to 6 o'clock and roll the rolling pin up down 2 times. If the dough sticks to the rolling surface dust it with the dry flour. Keep repeating the same process( from 6 o'clock to 9 o clock , 9 o'clock to 12 o'clock ) until you get a circular dough the size of a 8 inch cake pan.
15. Heat a skillet on the stove at medium heat for 5 minutes. Place the rolled out dough on the skillet and drizzle little oil on the dough. Cook the dough for 30 seconds and flip it over to the other side and drizzle little oil.
16. Cook the dough on each side for 30 seconds and flip it over. Repeat the process until you see golden brown spots on both sides.
17. Once the aloo paratha is cooked remove it from the skillet.