I deliberately created another post for one of my favorite types of Parathas stuffed with spiced potatoes! And these buttery, ghee-laden, crispy layers on the outside + soft and oh so yummy on this inside Aloo Paratha is my sister Arsheen’s recipe (which she in turn acquired from her sweet sister-in-law, Samina). Although most of us are aware that several different methods of preparation exist for this highly coveted Brunch menu item, this one parallels, if not exceeds, any other recipe! So how is this recipe different than my original version you may ask? Well for one thing it has the added exotic, nutty, tangy and ever so slightly sweet flavor of Anardana, also known as Pomegranate powder. And yes, for me the powder is key here. I don’t really like the texture of pomegranate seeds in the lusciously mashed, spiced potatoes, so a ground pomegranate powder adds a full-bodied flavor, minus the unnecessary crunchy texture.
Also, this recipe requires ghee (clarified butter), and lots of it. And I personally believe that this one single factor gives this recipe an edge above. The kneaded, rolled, stuffed, layered, and rolled again Aloo Paratha is shallow-fried in ghee, with some additional strokes of butter on top-so how in the world can it not taste fantastically divine! Needless to say, I would not recommend this recipe if I were in a healthy-eating phase (insert Emoji of your liking here). But on those cheat days, rainy days and lazy Sunday afternoon brunch days, this recipe is a must. My mouth is watering as I am writing this post. Any guesses as to what I will be making this Sunday?
Aloo Paratha Version 2.0
Ingredients
For Paratha dough
- 4 cups chapati flour *wheat flour, I use Sharbati brand
- 3 ¾ cups water *added gradually
- 2 tsp Kosher salt
- 1 tbsp grape seed oil *or any neutral oil
For Potatoes
- 5 potatoes *approximately 2 lbs
- ½ tsp Lal Mirch *red chili powder
- 1½ tsp coriander seeds *roasted and then coarsely ground
- ¾ tsp Anardana powder
- 1 tsp Kosher salt
- ½ small red onion *finely chopped (~¼ cup)
- ½ lemon *freshly squeezed
- ½ cup fresh ciantro *rinsed and chopped
- ¼ cup fresh mint *rinsed, stemmed and chopped
- *ghee *as needed for frying
- *butter *as needed for frying
- *grape seed oil *or any neutral oil, for rolling dough
Instructions
For Dough
- In a stand mixer (or large mixing bowl), add flour, salt and oil. Mix together. Gradually add water, as required, and knead until dough comes together, but is still somewhat sticky. *One very important secret I learned from my mom for any paratha dough is to add slightly more water than you think is necessary, and let paratha dough rest in a "sticky" form (not dry). This ensures soft parathas. Once dough comes together, let rest for at least 6-8 hours (preferably overnight).
For Spiced Potatoes
- Boil potatoes until tender. Let slightly cool, peel and mash. *Note: I like to add all my spices while mashed potatoes are still fairly hot. This allows for full development of flavor! Now add finely chopped red onions, roasted/ground coriander seeds, Anardana (pomegranate) powder, Kosher salt, red chili powder, lemon juice, freshly chopped cilantro + mint leaves. Mix well with your hands to incorporate all ingredients. Set aside for at least 1 hour for all flavors to mingle.
For Layering
- Knead rested dough again with your hands and cut/slice dough into portions. Sprinkle some flour on a flat surface and make individual dough balls. With a rolling pin, roll each dough ball into a small circle and add 1 tsp of oil in center, bring edges together, flatten using palm of your hands and then roll again into a circle (about 5 inches in diameter). Add 2-3 tbsp of spiced potato stuffing in center of circle and evenly spread, carefully top with second rolled circle (same diameter) and seal edges to close. Now gently roll layered parathas to approximately 7-8 inches in diameter, careful not to tear dough or break seal. Gently dust rolling pin with flour as needed and rotate paratha clockwise with your hands in between rolling to ensure a circular shape.
For Shallow Frying Aloo Paratha
- Heat a large skillet ('Tava' griddle) on high heat. Gently place each layered paratha on hot skillet and cook for 2 minutes. Now turn heat to medium high, add 2 tbsp of ghee (clarified butter) around edges and fry for additional 3 minutes (using spatula to gently press down on edges). Now turn paratha and cook on other side for 3-4 minutes, add 1 tsp butter (*optional*) on top, and occasionally press down with spatula to ensure evenly cooked, golden brown layers, flipping paratha as needed. *Note: please do NOT over press paratha with spatula, just slightly, as needed.
- Temptingly delicious and decadent Aloo Paratha is now ready to serve. These are so delicious just as is, but if you serve them alongside Baingan ka Bartha or Cholay (both recipes previously posted on my blog), your guests will be forever grateful. Enjoy! Nosh Farma'aiye.