Aloo Paratha
Layered and crispy on the outside, soft, fluffy and stuffed with subtle spicy bits of goodness on the inside, this Potato Stuffed Indian flatbread is simply sublime. A few simple ingredients, kneaded and rolled with a few basic techniques and stuffed with a delicious potato mixture and cooked to a golden, crispy delight, these homemade Aloo Parathas will revive your love and passion for cooking at home!
Servings: 8
Equipment
- KitchenAid Mixer with Dough Hook attachment
Ingredients
For Dough
- 3 cups Chappati flour *Sharbati brand (whole wheat flour)
- 1 1/4 cups water *as needed when kneading dough
- 1 tsp Kosher salt
- 1/2 tsp black caraway seeds *optional
- grape seed oil *as needed when preparing dough balls
- Desi ghee (clarified butter) *'The Ghee Co.' is excellent, or homemade
- extra Chappati flour *sparingly, as needed for dusting
For Potato stuffing
- 6-7 medium potatoes *boiled, cooled and peeled
- 1 small yellow onion *finely chopped
- 1 cup scallions *finely sliced
- 1.5 tsp Kosher salt
- 1.5 tsp corriander seeds *coarsely crushed
- 1 tsp cumin powder
- 1 tsp garam masala powder *Rajah brand
- 1.5 tsp ground pomegranate powder *Anardana powder
- 1 tsp Kashmiri Lal Mirch powder
- 1/2 cup lemon juice *or to taste
- 2 cups fresh coriander leaves *stemmed and chopped
- 1 cup fresh mint leaves *stemmed and chopped
- 3 small green chilis *slit, deseeded and chopped
Instructions
For Kneading dough
- In KitchenAid mixer, add the Chappati flour and Kosher salt. With the dough hook attachment, mix to incorporate (level 3-4 works well). Now add the water gradually, as needed, with the mixer on until you form a round dough ball (I give the mixer a few breaks in between). Once a round ball is formed, remove dough ball from mixer, place on a dusted flat surface and continue to knead (I grease the palms of my hand with grape seed oil during this step). Knead for about 5-7 minutes until dough is soft and malleable. Now place in a large glass bowl, drizzle with 1-2 tsp of grape seed oil, cover with lid or saran wrap and let rest for at least 3-4 hours at room temperature (overnight is best).*Of course you can knead the dough with your hands only (no mixer required).
For Potato stuffing
- Boil the potatoes until they are tender. Drain, let cool and peel potatoes. In a large bowl or pot, mash the potatoes with a potato masher, then add the chopped onions and sliced scallions and mix to incorporate. Now add all the spices (crushed coriander seeds, cumin, garam masala, pomegranate and Kashmiri Lal Mirch powders, Kosher salt, fresh coriander and mint leaves, lemon juice and chopped green chilis. First mix all spices and ingredients with your hands (I wear food preparation gloves during this step), and then mash the mixture again with the masher to your desired consistency and set aside.
For Preparing, Rolling and Stuffing kneaded dough
- Once dough has rested, knead again for about 3-4 minutes. Now divide dough ball into approximately 10 pieces. Take each individual piece, and with a rolling pin on a dusted flat surface, roll out to a 2-3" circle, then place 1/2 tsp of grape seed oil in center of circle and spread. Now tear the circe in half and reshape into a ball and press down to even out the edges. Now roll again into a 5" circle (approximately). Continue to prepare and roll out dough pieces as needed.
- Place one piece of the rolled paratha circle onto a dusted surface, add 1-2 tbsp of the potato stuffing in center and gently spread (avoid edges). Now place a second rolled paratha circle on top and seal edges. Gently roll again, with very light pressure to ensure potato stuffing flattens evenly and layers are sealed. Stuff and assemble remaining Aloo Parathas (it is great to have a helper here!)
For Cooking Aloo Paratha
- Heat a large skillet (or 'Tava') on high heat. Once hot, turn heat to medium high and carefully place the sealed Aloo Paratha in the center and cook for 2-3 minutes (until top layer starts to bubble, undisturbed). Once top layer starts to bubble, add 1/2 tsp of ghee on top, spread and flip. Now turn heat to medium and continue to cook other side for another 3 minutes, again undisturbed. Now flip paratha again and press down on all sides gently with a flat spatula (also circling the paratha as needed to ensure even cooking). Continue to cook paratha on both sides until you achieved a golden, slightly crispy exterior and the inner potato stuffing is warmed through, about 5 minutes more (you don't want to overcook paratha either). Place cooked Aloo Paratha on cooling rack (you can add an additional 1/2 tsp ghee on top while hot) and then stack on a plate. Keep covered with aluminum foil as you prepare remaining parathas.
- Crispy and utterly tempting Aloo Parathas are now ready to serve. Similar to the accompaniment with my Galouti Kebobs, these taste divine dipped in a yogurt-mint sauce. Enjoy. Nosh Farma'aiye!
Notes
- The texture and consistency of the dough is very important. When kneading the dough, add a little water at at a time and incorporate well, as needed to ensure a soft, well-kneaded dough ball.
- Resting the dough for at least 3-4 hours at the minimum is best. I usually like to knead the dough the night before and leave it at room temperature, ready to be rolled into parathas the next morning.
- When cooking the parathas, make sure the pan is preheated (hot), then add the paratha onto the hot pan and let cook, undisturbed with no oil initially for 2-3 minutes on medium high heat. Once the paratha starts to bubble on the top side, add the ghee (1/2 tsp) on the uncooked side, flip, turn heat to medium and continue to cook the other side for 3 minutes, undisturbed. Now flip again and gently start pressing the parathas on the sides with a spatula (light pressure), until golden and crispy on the outside and cooked through on the inside (you may drizzle more ghee or oil, to your liking while turning and cooking the paratha).
- Please do NOT over dust when preparing the parathas. Too much extra Chappati flour tends to make the parathas tough.