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Aloo Paratha

When I was taking my Breads & Rolls class last year in culinary school we made an Indian bread called Aloo Paratha. It is a wheat bread dough that is filled with a curried potato mixture, rolled flat and cooked on a hot griddle. They were, in a word, delicious!

Aloo Paratha   

I have thought of them fondly, but had not gotten around to making them when the curry bug bit one afternoon. I had potatoes, I had Indian spices, and I had wheat flour. I would make parathas to go along with some Curry Crusted Chicken Thighs.

Aloo Paratha    Yield 8 parathas

For the dough -

2 1/4 whole wheat flour
1 cup warm water
1 teaspoon salt

For the filling -

1 lb. potatoes (about 2 large)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon nigella seeds
1 tablespoon vegetable oil
1/4 teaspoon dry mustard
2 tablespoons cilantro, chopped fine
salt and pepper
vegetable oil, or ghee, for brushing the parathas

Aloo Fixins 

 

In the bowl of a stand mixer mix the flour, salt and water with the dough hook for 5 minutes on medium speed.  The dough should be quite soft and a little sticky.

Aloo Dough

Cover the bowl with plastic and allow to rest for 30 minutes. 

 

Aloo Paratha Filling Fixins 

While that rests make your filling.

Boil the potatoes in their jackets, or microwave for 12 minutes, until soft.  Allow to cool slightly then carefully peel the potatoes and put them in a bowl.  Add the spices, cilantro, oil, mustard, and season with salt and pepper.  Mix well and form the mixture into 8 equal sized balls.  (I used a disher for this to make sure the balls were all the same size)

 

Aloo Paratha Filling 

After the dough is rested turn it out on a floured surface and divide it into eight equal pieces.  Flatten with your fingers and place a ball of filling in the center.  Wrap the filling with the dough, making sure the dough is completely sealed.  Repeat with the remaining pieces of dough and filling.

Aloo Paratha, Wrapped in Dough 

Gently pat out the parathas into fat disks, then carefully roll them out until they are between 6″ and 7″. 

 

Aloo Paratha - Rolled out 

Cook the parathas on a smooth griddle over medium heat for two minutes.  Flip the parathas, which should be lightly browned and spotty, and brush the cooked side with vegetable oil or ghee.  After two minutes flip again and brush the second side with oil or ghee.  Cook for 30 seconds per side then transfer to a plate and cover with a towel. 

 

Aloo Paratha  

Repeat until all the parathas are cooked.

© 2009, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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11 Responses to “Aloo Paratha”

  1. Su says:

    I just had Indian the other night in Queens off of Roosevelt Ave…. love love love it! Aloo Paratha is a MUST for me no matter what I order. It is the first thing I order at Indian restaurants. Thanks for the recipe!

  2. Kelly says:

    If you try them, I hope you enjoy them! They really are pretty easy, and they taste so good. I even use leftovers for breakfast the next day. They are so good with eggs, I can’t even tell you.

  3. Sara says:

    These look so good – I’m still pretty new at making indian food, can’t wait to try them.

  4. These breads look delicious!

  5. Kelly says:

    Sara and Natasha – Thank you!!

  6. Chuck says:

    Kelly, these look wonderful. I love Paratha’s with a little fresh yogurt. Yummy!

  7. jenn says:

    The one thing I’ve been able to try doing was making breads. Maybe I’ll give this a try soon. Looks delish!

  8. Kelly says:

    I hope you enjoy them!

  9. Maria says:

    I just tried these last night… SOOOOO good! Served them with a coconut red lentil soup to rave reviews. Thanks for the recipe!

  10. Michael says:

    Your recipe is interesting. It’s not traditional, however. To make traditional parathas, you have to rub fat (ideally ghee) into the dough beforehand (before kneading). Then, after the dough has rested, you keep brushing more fat onto th parathas while you fold them over into triangle shapes. Only then do you fry them. The incorporation of the fat is what makes traditional parathas flaky and light. Without the fat, they’re just chapatis/rotis.

Trackbacks/Pingbacks

  1. After a trip to Patel Brothers… « Baking While Depressed - June 2, 2009

    [...] Goodies, Gulab Jamun, Indian mangoes, Patel Brothers, Stores …we ended up with two bags of paratha, one box of Indian mangoes ($30/box this year, yeesh), and this drink made with basil seeds, which [...]

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