Aloo Paratha

When I think of punjabi food  I think of butter, of  sarson ka saag and maaki ki roti, creamy paneer, and stuffed parathas. For this Flavours of Punjab event, I decided to make the ever popular aloo paratha, a potato stuffed flatbread.

Filling:

  • 1 big potato or 2 medium
  • 2 green chilies minced
  • 1 shallot or small onion finely chopped
  • 1/2tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala
  • handful of chopped coriander leaves
  • salt

Chapathi dough:

  • 1c chapathi flour/atta
  • pinch of salt
  • 1 spoon oil
  • water as needed

Pressure cook potatoes for 2 whistles or boil, with skin on. In America, we often peel potatoes then cook them, but in this case its better to boil whole and then peel so that the potato doesn’t absorb water. It also retains more nutrients. The potato should be completely cooked so there are no hard chunks which will poke through your dough. While cooking the potato make your dough by mixing the first three ingredients then slowly adding water until you get a soft dough. Leave it covered with a damp cloth for 30 minutes.

Once cooled enough to handle peel the potatoes and mash them completely. In a small pan heat a tsp of oil and add the green chili, onion until just softened then add the powders, and coriander leaves. Stir this into the potatoes with salt. Form into equal balls, about golf ball size or little larger. Form dough balls about the same size. Roll them out without flour to palm size and then fill in one potato ball. Wrap the dough around and pinch together at the top. Flatten it out to a circle to distribute the potato. Finish rolling out with flour being careful not to make it too thin or make holes in the dough.

Put onto a hot pan (cast iron pan is great if you have one) and cook for a minute or so till it just begins changing color on the other side. Flip it and now apply a small amt of oil on the top. After a couple minutes, flip again. It usually puffs up, just press on it so it cooks evenly.

These are so yummy and filling… Serve with raita, or yogurt, or pickle, or chutney.

My entry to flavours of punjab hosted by Pari and Nayna.

Advertisements

Comments on: "Aloo Paratha" (6)

  1. thanks for the recipe..

  2. anjelina said:

    wow nice pic of the Aloo Paratha. looks delicious

  3. Sweet Artichoke said:

    ohoh, aloo paratha are my absolute favourite bread! your filling sounds yum!

  4. Looks so perfect and delicious. my fav one. Thanks dear the bread also looks tempting will try soon since its eggless.

  5. @evileye, anjelina, sweet artichoke, saraswathi – Thank you for your kind comments!

  6. luckyfatima said:

    your parathay are beautiful.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: