Potato Stuffed Indian Flat Bread (Aloo Paratha)
Traditional Indian flat bread stuffed with potatoes and seasoned with Indian spices and cilantro.
Servings
6
Ready In:
30 min
Calories:
450/2
Good For:
Snack/Breakfast
Introduction
About this Recipe
Another great recipe brought to you by Guddi, our consumate Brijwasi cook!
We wanted to utilize our burgeoning garden produce, plus I thought it would be a good time to learn how to make parathas. Even though I usually avoid breads (i.e. processed flour products) this is an Indian favorite, and I do love them!
Ingredients
You can stuff parathas with so many different vegetables, herbs and spices. This is a typical recipe found in northern India. Inexpensive to make, delicous and filling, it is often served as a breakfast food with perhaps a side of plain yogurt. Guddi likes them dipped in ketchup!
Nutrition
We always offer to God first, and thank him for our many blessings. Prasadam! This make the food not only nourishing to the body, but mind and spirit as well!
- Fat 5%
- Protein 13%
- Carbohydrates 82%
Follow along with our video as Guddi and Shanti prepare aloo paratha a la Brijwasi!
Potato Stuffed Flat Bread (Aloo Paratha)
Equipment
- 1 Pressure Cooker Otptional
- 1 Griddle Tawa
- 1 Rolling Pin
Ingredients
Bread
- 2 cups Whole wheat flour Atta; extra for rolling
- 1 cup Water More or less
- 1 tsp Salt We used Himalayan pink
Stuffing
- 5 Potatoes Large, enough to make approximately 3 cups mashed.
- 1 Green Chili Fresh, finely chopped
- 1 cup Cilantro Fresh, finely chopped
- 1½ tsp Coriander powder
- ⅙ Hing Just a pinch
- 1 tsp Kashmiri red chili powder
- 1 tsp Cumin seeds
- 1 tsp Salt Heaping; Himalayan pink
- ⅓ cup Oil For brushing on bread. We used Sunflower; could also use ghee.
Instructions
Prepare Potatoes
- Wash and put in pressure cooker. Add approximately 1 cup of water. Cook for two whistles over medium heat, or until potatoes are done.
- Release pressure; remove potatoes and slip the skins off. Set aside to make the stuffing.
Prepare the Dough
- To 2 cups of flour, add approximately one cup of water and 1 teaspoon of salt. Kneed for about five minutes until soft and elastic. Set aside to rest while you prepare the stuffing.
Prepare the Stuffing
- Mashed the prepare potatoes with your hands.
- Add the fresh chopped cilantro, green chili, coriander pwoder, hing, chili powder, cumin seeds and salt. Mix well; set aside.
Making the Paranthas!
- Heat a griddle over medium heat. You may need to adjust to keep flat bread from burning.
- Take a small ball of dough, about the size of a lemon and roll into a round ball. Cover with extra flour, and using the rolling pin, roll out into a flat circle about 6 inches wide and a ¼ inch thick.
- Place about ⅓ cup of the stuffing into the center of the rolled out dough. Gather up the edges and pinch to seal.
- Add a little more dusting of flour to the "dough stuffed purse" and using the rolling pin, roll and flatten out the bread, again to about 6 inches and ¼ - ⅓ inch thick.
- Carefully pick up the stuff parantha, "patty cake" it between your hands a few times to knock off excess flour, and place it on the heated griddle.
- Cook of about one minute, then turn over. There should be little brown spots on the top cooked side. Cook another minute or so, adjusting the heat to not burn.
- Spread some oil on one side, then flip over again and spread oil on the other side.
- Remove from heat. Complete all paranthas this way until dough and stuffing are finished.
Notes
Nutrition
