Wednesday 21 February 2018

Aloo Paratha.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Otherwise known as a flatbread stuffed with spicy potatoes and onion.
Aloo paratha is another classic Pakistani breakfast.
Back in the motherland, these hearty, wholesome stuffed flatbreads sustain many a hardworking farmer throughout the long morning. In fact, if the paratha is really well-made and filling, it can keep you going right up until dinner.

Today, I'm sharing a lighter version of the aloo paratha. For some of you, making a paratha may seem very daunting. But guys, do not be scared. If I can make them, so can you. My Mother is a dab hand at whipping up epic parathas at a moments notice. Because she made them so well, I never needed to.

But when so many of you asked for the recipe, I finally gave them a go myself. I will say that I am still trying to perfect an at-home version of those flaky, simple parathas with all their layers. But for today, we tackle the aloo version. It starts with a very simple dough enriched with a little oil. I use a mixture of plain and wholemeal flours but you can just as easily use your favourite chapati flour.
While the dough hangs out, we make the filling. Cooked and mashed potatoes are kneaded together with red onion, green chillies and spices. When you're ready to cook, balls of the potato filling are wrapped around the rolled dough, rolled again and cooked in a hot pan. If you're vegan, cook them as they are until golden. And, if you're not then slather them in salted butter as they cook. You won't regret it. These vegetarian flatbreads are best eaten fresh with pickles, yoghurt and a simple daal. Heaven!

A Simple List of Ingredients:

For the Dough:
1. Plain Flour
2. Wholemeal Flour
3. Vegetable Oil
4. Salt
5. Hand-Hot Water

For the Potato Filling:
1. Potatoes
2. Cumin Seeds
3. Salt
4. Ground Turmeric
5. Fresh Coriander
6. Green Chillies
7. Red Onion
8. Ginger

Bismillah, let's begin!

First, let's cook the potatoes because we need them to be cool before using. Peel and dice 175g Potatoes and place into a saucepan. I used 2 medium potatoes.

Cover the potatoes with cold water. Bring to the boil then cook for around 10 minutes until the potatoes are tender.

Once the potatoes are cooked, drain them really well. Moisture is not good for this paratha filling so we want the potatoes to be as dry as possible.

Once drained, mash them up!

And, set aside to cool completely.

Whilst the potatoes cool, let's use our time wisely and make the paratha dough. I make mine in my stand mixer as we always do with our house roti dough but you can make this dough by hand too.

Into your mixing bowl, place 90g Plain Flour.

And, 90g Wholemeal Flour. You can also just use 175g chapati flour, if that's easier for you.

Drop in 1 tablespoon Vegetable Oil.

And, 1/2 teaspoon Salt.

Mix with a dough hook or by hand until everything is well combined and the oil has been equally distributed between the flour.

Then, gradually pour in 110ml Hand-Hot Water from the tap. Knead the dough as you add the water until ...

... you have a smooth and soft dough. This dough makes 4 medium parathas so feel free to double or triple it and the filling as you need.

Set the dough aside until needed.

Meanwhile, let's bring the potato filling together.

Pop your cooled mashed potato into a bowl.

1/2 teaspoon Salt
1/4 teaspoon Cumin Seeds
1/4 teaspoon Ground Turmeric

Now, for all the fresh stuff. Starting with a small handful Fresh Coriander, finely chopped.

Then, 1 small Red Onion, peeled and finely diced. 

For a little heat, 2 finely sliced Green Chillies. If you want the spice to be well distributed, run your knife through the chillies to finely mince them.

And finally, 1 cm piece Ginger, peeled and grated.

Now, we mix. I say mix but you want to almost knead the mixture so that everything is well combined. I'm a wimp when it comes to chillies so wore gloves to do this.

Once you have a ball of potato filling ...

... divide it into 4 balls.

Time to stuff our parathas. Pop the dough onto a floured surface.

Give it a quick knead then divide up into 4 balls. Time to make a paratha!

Roll the ball into a rough circle about 14cm in diameter.

Place a potato ball in the centre of the flatbread and gently flatten it a little.

Wrap the dough around the potato, pinching the middle together to seal.

Gently flatten and roll on a floured surface to about 14cm in diameter.

Continue filling the rest of the parathas.

Time to cook! Guys, these parathas are best made and eaten fresh. When I was testing the recipe, I left them uncooked in the fridge and they got all soggy.

To cook, heat up a dry frying pan or tawa over a medium heat.

You can cook the parathas as they are but we like to grease the pan with a knob of Butter.

Once it bubbles and melts ...

... place on a paratha.

Cook for a few minutes, flipping and buttering every so often until the paratha is crisp and golden. Take it off and continue making the rest.

Serve the paratha hot out of the pan with a little more butter.

I like to eat mine with plain yoghurt, achar pickle and green chillies for a little more heat.

It's a classic for a reason. Enjoy!

Aloo Paratha.

buttery flatbreads stuffed with spiced potato and onion.

Prep Time: About 45 minutes.
Cook Time: About 15 minutes.
Serves: Makes 4 medium parathas.


For the Dough
90g Plain Flour
90g Wholemeal Flour
1 tablespoon Vegetable Oil
1/2 teaspoon Salt
110ml Hand-Hot Water

For the Potato Filling
175g Potatoes, peeled and cubed (about 2 medium)
1/4 teaspoon Cumin Seeds
1/2 teaspoon Salt
1/4 teaspoon Ground Turmeric
Handful Fresh Coriander, finely chopped
1 small Red Onion, peeled and finely diced
2 Green Chillies, finely sliced
1cm piece Ginger, peeled and grated

To Serve
Salted Butter
Spicy Achar Pickle
Green Chillies, if you dare

Cook and cool the potatoes:
Place the cubed potatoes in a saucepan and cover with cold water. Bring to the boil and cook until the potatoes are tender - about 10 minutes. Drain well, mash and leave to cool completely.

Make the dough:
Into a mixing bowl, mix together the plain flour, wholemeal flour, vegetable oil and salt. Gradually add in the hot water and knead by hand or with a machine until you have a soft and smooth dough. Cover and set aside until needed.

Mix up the potato filling:
To the cool mashed potatoes, add the salt, cumin seeds, ground turmeric, fresh coriander, red onion, green chillies and ginger. Mix together very well until everything is dough consistency. Divide into 4 equal balls.

Assemble the parathas:
Divide the dough into 4 equal balls. Roll one out on a floured surface to about 14cm in diameter. Place a potato ball in the middle and gently flatten. Wrap the dough around the potato, pinching the middle together to seal. Gently flatten and roll on a floured surface to about 14cm in diameter. Continue with the rest of the parathas.

Cook the parathas:
Place a dry frying pan or tava over a medium heat. Add in a knob of butter. Once it melts, place on a paratha. Cook it for a few minutes, turning occasionally until it's golden brown and slightly puffed. Once cooked, spread over a little more butter and flip over one last time until crispy. Continue cooking the rest of the parathas.

Eat the parathas immediately with plain yoghurt, spicy achar pickle and green chillies, if you're in the mood for extra heat.

Recipe Notes

  • You can replace the plain and wholemeal flour with 175g chapati flour.
  • These parathas are best made and eaten fresh.
{adapted from meera sodha}

Keep me in your duas please, and enjoy your aloo parathas!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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