Alu Paratha Recipes

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA

Steps:

• Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
• While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
• Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
• When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
• Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
• Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
• Optional: Also add the optional ingredients - ajwain and fennel powder.
• Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
• Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
• Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
• Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
• If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
• Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
• Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
• Sprinkle some flour on the rolling area .
• Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
• Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
• Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
• Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
• Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
• Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
• When the pan is hot, gently transfer a rolled aloo paratha to it.
• With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
• You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
• Smear some ghee on this side as well and press down the edges to cook thoroughly.
• Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
• Top aloo paratha with some butter and serve with pickle or yogurt.

PARATHA RECIPE, HOW TO MAKE PARATHA

Steps:

• Mix together wheat flour, salt, oil in a wide mixing bowl.
• Pour water little by little as needed & make a stiff non sticky dough.
• Knead well to make the dough soft and pliable. If the dough is hard or dry knead with moist fingers.
• When you press down the dough with a finger, you must feel it is soft and dent easily.
• Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
• You can also grease the ball with a few drops of oil and cover.
• Knead the dough lightly & divide to 8 parts.
• Then roll to balls & keep them covered.
• Take a few tbsp of flour to a small bowl & flour the rolling area lightly.
• Dip a ball in the flour and dust off the excess. Too much flour on the parathas can make them hard.
• Place the ball on the rolling area and flatten it slightly with fingers.
• With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches. Do not put pressure on the dough, roll it with light hands.
• Apply ghee all over the paratha and fold ⅓ part of it. (check step by step photos in the post)
• Then apply the ghee to the folded part as well & repeat folding the other ⅓ part.
• Apply ghee over the 3 layered long strip and fold ⅓ part of it.
• Then repeat the other ⅓ part & you will have a square.
• Sprinkle little more flour if needed to prevent sticking.
• Then roll the square further to make a 7 inch square paratha.
• Apply ghee all over the roti & fold it to half to make a half circle.
• Next apply ghee over it & repeat folding it to get a triangle shape.
• Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.
• Heat a griddle until hot on a medium high flame.
• Dust off any excess flour over the parathas. Transfer paratha to the griddle gently. Cook it until you begin to see bubbles, then turn it to the other side.
• Fry on a medium high flame on the other side as well pressing down with a spatula.
• Pressing down helps the parathas to puff up and the layers get separated and get cooked through.
• Turn the parathas too and fro. Cook until brown spots appear on both the sides.
• Drizzle ghee or oil on both sides.
• Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.
• Stack them one over the other to keep them soft.
• To cook the next paratha make sure the pan is hot but not extremely hot that it burns the parathas. If you see any flour on the griddle gently and carefully wipe off with a thick clean cloth.
• Serve paratha with curry or chutney or just yogurt.

ALOO PARATHA (INDIAN POTATO STUFFED FLATBREAD)

Steps:

• Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
• Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
• Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
• Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
• Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
• Cut the dough into 4 pieces with a knife.
• Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
• Place 1/3 cup of the Filling into the middle of the rolled out dough.
• Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
• Flatten the ball slightly and shape the flattened disc into a circle using your hands.
• Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
• Heat 1 tbsp of oil in a non stick fry pan over medium heat.
• Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
• Turn the Paratha over and cook the other side for 1 minute 30 seconds.
• Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
• Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
• Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

ALOO PARATHA

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
• Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
• Transfer potatoes to a bowl and allow to cool, about 15 minutes.
• Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
• Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
• Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
• Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.