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
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.
Recipe by STIRR at http://makeastirr.com/aloo-paratha/