recipe by Koel
Aloo Paratha (Potato Flat Bread)
Yield 12 parathas
Aloo paratha is a very popular dish all over north india. It's more of a Punjabi dish but this is a little twist with the touch of Bengal preparation.
- 4 cups (500 g) all-purpose flour
- 4 cups (500 g) whole wheat flour
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp baking soda
- 3/4 cup oil
- 2 cups water
- 3-4 potatoes
- 1 chili pepper, minced
- 1 small bunch of cilantro, chopped
- 1 tbsp ginger, ground
- 1 tbsp garlic, ground
- 1 small red onion, diced
- 1 tsp turmeric
- ghee for pan frying
Preparing the Dough
- Combine all-purpose and whole wheat flours together then incorporate salt, sugar and baking soda ; mix well.
- Add oil and knead together with both hands until you have a soft and smooth dough, this will take about 10 minutes. (This can also be done with a mixer with a dough hook for 8-10 minutes).
- Once the oil is mixed through, add a cup of water and continue to knead. Slowly add the remainder of the water a little at a time. Knead thoroughly Cover and set aside for the dough to rest while you work on the filling.
Preparing the Filling
- Boil potatoes for about 10 to 12 minutes until it falls apart easily when you pierce it. Move it to a bowl and mash with a spoon (or a potato masher).
- Add chili, cilantro, salt (to taste), ginger, garlic, onions, and turmeric to the mashed potatoes and mix well. Set aside.
- Return to the dough, pull out a small fist sized dough ball. Flatten it in your hands until it is about 4-5 inches (10-12 cm) in diameter. (you can also roll it out with a rolling pin)
- Form the dough into a shape like a bowl and add about 2 Tbsp of the potato filling. Bring up the dough on the sides like a purse, then twist and pinch it to a close. Be sure to pinch the dough to make sure the filling stays inside.
- Your dough and filling should look something like a ball now, you will roll the ball in your hands while gently beginning to flatten it with the palms of your hand. Flatten it until it looks like a pancake that is about 6-7 inches in (15-18 cm) diameter and ½-¾ inches (1-1 ½ cm) thick (you can use a rolling pin to help with this process). If a small tear occurs in the dough, moisten your fingers with water and crimp the dough to reseal.
- Repeat with remaining dough and filling until gone.
- Drizzle about 2 Tbsp of ghee into a frying pan. Fry the paratha on both sides until they become golden brown and dark brown spots begin to appear.