Aloo Paratha Version 2.0
In essence a true 'Dawat' brunch recipe that is a crowd-pleaser like no other! An enticing yet simple combination of tender, mashed potatoes spiced with roasted coriander seeds, pomegranate powder, freshly squeezed lemon juice and cilantro + mint leaves. Nothing beckons homemade goodness quite like these compact, circular delightfully stuffed Parathas, layered and shallow-fried in clarified butter. Such an incredibly inviting and delicious gesture of comfort food all your guests will gravitate towards!
Servings: 6
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.