Street-Style Aloo Paratha
Source: Heena Patel, Rasoi
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 3, 2018.
This is a classic dish which can be made with a variety of seasonal fillings. It is perfect for a light warm snack.
Makes 4-5 parathas
INGREDIENTS
Dough
1½ cups atta (whole wheat) flour, plus more for rolling out
1 tablespoon oil
Salt to taste
¾ cups water (more as needed)
½ cup ghee (or oil) to fry parathas
Filling
3 medium potatoes (fluffy type, such as Russet), peeled, boiled, & mashed
1 teaspoon freshly ground black pepper
1 teaspoon grated ginger
1 teaspoon crushed green chilies (such as jalapeño or serrano)
1 teaspoon crushed garlic
1 tablespoon lemon juice
1 teaspoon sugar
½ cup chopped cilantro
Salt to taste
½ teaspoon garam masala (optional)
PREPARATION
To make the dough: Add salt and oil to flour in a bowl. Mix well, using your hands. Add enough water to make a soft dough. Knead well, then cover and let rest for 15 minutes.
To make the filling: Place mashed potatoes into a mixing bowl, ensuring there are no lumps in potatoes. Add all seasonings. Mix well and set aside.
To make the paratha: Divide the dough and stuffing in to 4 to 5 equal portions each. Using a rolling pin, roll a ball of dough into a small disc. Place one portion of potato mixture in the center and, using the same portion of dough, cover mixture well and as evenly as possible. Pinch the opening closed to ensure it is sealed completely. Carefully and softly roll the stuffed dough into 6 inch discs with a rolling pin. Use dry Atta (flour) for dusting as needed. Repeat for the other portions of dough and potato mixture. Heat a large nonstick sauté pan over medium heat, then sprinkle a little ghee (or oil) into the pan. Carefully place paratha in pan and cook well on both sides, until golden brown and heated through.
Serve while still hot, with a side of cold raita or chutney and some hot chai.