Aloo Paratha (Indian Potato-Stuffed Flatbreads)
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This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
- 3 -4 medium potatoes
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 1 cup water
- cayenne
- salt
- fresh ground pepper, to taste
- 1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
- kalamata olive, chopped,to taste
directions
- Boil potatoes in salted water to cover, until tender.
- While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
- Add 2 tablespoons of oil, then water.
- Mix until this becomes a defined (albeit sticky) ball of dough.
- Remove and knead until smooth, adding flour or water as necessary.
- Cover dough with plastic wrap and set aside while preparing potatoes.
- When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
- Taste and adjust seasonings as necessary.
- On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
- Roll each piece into about 4-inch round.
- Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
- Pinch dough closed and press down to distribute filling evenly.
- Heat a large cast iron pan over medium-high heat for 2-3 minutes.
- Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
- Cook each bread for about 3 minutes per side, until brown spots appear.
- Repeat until all are done.
- Serve hot or room temperature.
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Absolutely delicious! I added some onion to the recipe and used hot chilli powder instead of cayenne (which I didn't have) and they were really lovely. I served the paratha with an aubergine and spinach curry and the flavours went extremely well together. A great recipe!
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Absolutely delicious! I added some onion to the recipe and used hot chilli powder instead of cayenne (which I didn't have) and they were really lovely. I served the paratha with an aubergine and spinach curry and the flavours went extremely well together. A great recipe!
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I've made this once so far, and it turned out okay, though all errors were my own - I put too much potato in the bread, and as a result they didn't fry well. If I want to overstuff them again I may try boiling or baking. That aside, they were really delicious - I omitted the cumin, cayenne, juice and olives, because I didn't have any, but the potatoes with pepper inside the bread was delicious without. I'll definitely make this recipe again, and follow the instructions more closely next time.
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Sorry to say: edible, but we didn't enjoy this much. DH thought I put too much pepper in (1/4 tsp cayenne in a half batch and just a sprinkling of black pepper), but he didn't think it had much flavor otherwise. I seasoned to my taste so the spice was right for me but there was just something about the combination of flavors that didn't work for me, but I couldn't put my finger on exactly what, aside from the lemon flavor being a little too dominate. I did make exactly as directed (used 1/2 tsp salt and 3 olives). There's also a small problem with the directions: I rolled out to slightly over 4-inches and still couldn't fit more than about 1 1/2 teaspoons filling inside, much less 2 tablespoons.
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It's recipes like this that make 'zaar so worthwhile. s'kat, the instructions were perfect and the results divine. This transformed my sometimes mundane kitchen into a path through India. I only made 8 huge parathas and omitted the olives (not my favorite thing). The toasty, chewy, soft, flavorful breads were the perfect comfort food. I will be eating them (again!) later along with your suggestion to accompany Dave's Roasted Eggplant Soup. Thanks so much.
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