Potato Stuffed Flat Bread (Aloo Paratha)

Traditional Indian flat bread stuffed with potatoes and seasoned with Indian spices and cilantro.

Course Side Dish, Snack

Cuisine Indian

Keyword Bread, Paratha

Prep Time 20

Cook Time 10

Servings

Calories 450kcal

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.

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.

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.

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.

Serve with raita, tomato chutney and/or vegetables with paneer.

Guddi likes it with ketchup! So that works, too!