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Aloo Paratha

Posted By Kelly On March 13, 2009 @ 8:00 am In Baking,Cooking,Culinary School,Featured Articles,Indian,Recipes | 11 Comments

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!

   

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

 

 

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.

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

 

 

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)

 

 

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.

 

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

 

 

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. 

 

  

Repeat until all the parathas are cooked.

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