Using the right potato for aloo paratha is very important. I tried making it with Russet potatoes ..Aha ..it came out all dry from inside. Next I found Yukon Gold potatoes best for it. Actually, any potato that do not have a flaky dry texture after cooking.
Next comes boiling the potatoes. Since , “What to cook for breakfast” is never planned a day ahead I end up cutting the potatoes in halves or quarters and then microwave them in a potful of water. Easy peasy very quick. There’s no problem with it – I still do it. But the ideal way would be to boil it whole in a pot of water directly on stove or as we Indians do it pressure cook it for 2-3 whistles or more depending on the weight of your potato/es.
Finally all this preparation becomes unjustified without the correct bread. My definition of correct is what we eat at my home. So the bread for this or any paratha should be crunchier but also soft.And the only way of making it crunchier is by mixing butter and salt to the flour first and then kneading it with required water.
A very important point- best to use a cast iron pan to fry them or a steel one. But non sticks are a NO . Coz’ these need really high heat to cook.I wouldn’t go for non-stick.
Here’s my recipe of Aloo Paratha. You can add in chopped onions to them . I have avoided it this time.
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| while preparing the dough |
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| Spices that blend in potatoes |
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| Stuffing the bread with potato |
Aloo Paratha – Spicy Potatoes in Flatbread.
Equipment
- pan preferably cast iron
- Rolling Pin
Ingredients
For the Stuffing
- 2 boiled potatoes medium sized mashed
- 1/8 cup chopped coriander
- 1-2 thai green chilly finely chopped
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp dry mango powder
- 1/2 tsp pepper powder
- 1/4 tsp turmeric powder
- 1/4 tsp dry ginger powder
- 1/4 tsp fennel powder called 'saunf'
- 1/4 tsp red chilly powder
- salt – as per taste
For Dough
- 1 1/2 cup wheat flour
- 1 tsp caraway seeds also called 'ajwain'
- salt as per taste
- water as needed
- Ghee OR Oil For frying
- Butter while serving – optional
Instructions
Dough Preparation
- Mix the flour with salt , ghee and caraway seeds.
- Add water and prepare the dough.
- Let it rest covered.
Stuffing Preparation
- Mix all the ingredients of the stuffing and set aside.
Prepping and Cooking the Flatbread
- Take a fistfull size of dough and roll it with rolling pin. Apply some ghee on it.
- Add a ball sized stuffing inside it and seal the edges.
- Now flatten it – First flatten it using hands , spreading the stuffing inside it evenly then roll it more using rolling pin.
- Just keep them thick not too thin and don't let the stuffing come out too much.
- Then fry it both sides on a pan . Adding a spoonful of ghee/oil to each side that's frying.
- Then serve ot with a dollop of butter … preferably homemade makkhan. Enjoy .
