Few things in life make you warm and fuzzy inside like parathas. When they’re stuffed with a potato mixture to make aloo parathas, hot damn, it’s like your back home being fed by your family trying in vain to get them to go easy on the ghee.
(But secretly, we all know you’re relishing the fact that you’re being pampered with food. You shameless liar, you. Go ahead and enjoy it!)
This particular potato mixture is great for stuffing, be it in parathas, or in slices of bread with some grated cheese sandwiched in between and then toasted.
Ingredients (makes 12 hand-sized parathas)
2 medium potatoes
1 large onion, chopped
2-3 garlic cloves, crushed and chopped
1 green chilly, chopped
3-4 stalks of coriander, chopped
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp salt
2 cups wholewheat flour
1 cup drinking water
pinch of salt
1/2 cup wholewheat flour (for rolling out the dough)
Cooking the Parathas
Ghee, to taste
1. Cook the potatoes in the pressure cooker, with enough water to partially submerge the potatoes, for 5 – 6 whistles.
2. As the potatoes cook, knead the 2 cups of wholewheat flour in a bowl with the water until the dough is soft and pliable, but not sticky. Divide your dough into 12 portions and set it aside.
3. Get all your chopping done, while the dough rests and the potatoes cook.
4. Once your potatoes are ready, peel and mash them up roughly. Mix in the rest of the ingredients with the mashed potatoes in a bowl. Set it aside.
5. Take one portion of the dough and roll it out to roughly the size of your palm. Make sure you dust it with enough flour so that it doesn’t stick to the rolling pin or surface. Fill the palm-sized rolled dough with a tablespoon’s amount of potato filling and wrap the dough over the filling.
6. Roll the wrapped dough in the flour and roll it out, take care to always dust as you roll, and turn the paratha over, to prevent it from sticking to the rolling pin and surface. Once the paratha reaches the size of your hand, you can dust it and set it aside.
7. Repeat steps 5 and 6 for the rest of your dough, for as many parathas as you might need.
8. Heat your frying pan with a little ghee until it starts to smoke, on medium flame. Place your paratha on to the smoking pan and let your paratha cook. Turn the paratha over once small bubbles form on the surface.
9. Serve with a side of plain curd/yogurt, or cucumber raita, or eat it plan with some ghee dolloped over. Happy eating!
Take care to not roll your paratha out too thin, otherwise it runs the risk of breaking apart when you cook it and try to turn it over. About half a centimetre’s thickness is a good place to stop rolling.
If your paratha sticks to the surface of your rolling pin, DUST DUST DUST! Dust the surface AND the paratha with flour, especially over the portions that are sticking.
Don’t turn your paratha over more than twice, because it runs the risk of either burning, or dehydrating and becoming brittle.
Save the leftover potato mixture to make sandwich fillings or cutlet and patty bases.
Save the leftover dough to make lighter wholewheat chapathis.