Aaloo Paratha (Potato Stuffed Indian Bread)

Paratha was first introduced to me during my post-graduation days. The hostel cook, Amir Khan, created magic with the minimal ingredients. Almost every day in the morning he used to make Paratha for breakfast and I used to have Paratha with chilled yogurt. The Paratha-Curd combination simply instigated my taste-buds and became one of my favorite break fast delicacy. 

After coming to Copenhagen, I was simply missing this delicious north Indian stuffed bread. This forced me to pull up my sleeves and learn the art of Paratha making. Here I'm going to share the recipe of 'Aalo (Potato)  Paratha'.

Ingredients:

Stuffing

• Boiled Potatoes (big) - 2 
• Cumin powder - 1tbs
• Coriander powder – 1ts
• Chaat Masala – ½ t spoon (optional)
• Finely chopped green chillies - 2 (depending on your preference)
• Coriander leaves finely chopped - 3tbs
• Ginger finely grated -1tbs
• Lemon juice – 2ts

Batter

• Wheat flour or all purpose flour – 2 cups
• Oil – 2 tbs
• Salt to taste
• Water to knead the dough
• Butter or oil (optional) for roasting 

Preparation:

Peel and smash the boiled potatoes and add cumin powder, coriander powder, green chilles, chaat masala, ginger, coriander leaves, lemon juice and salt to taste. Mix all the ingredients and kneed like a dough and keep it aside.

Now take the wheat flour or all purpose flour in a vessel and add a pinch of salt, water and oil. The mixture should be kneaded soft and firm same as in Chappati or Roti. Divide the dough into 4-6 balls and with the help of rolling pin flatten the dough ball around 4cm radius. Now stuff the above made potato mixture and cover the dough from all the sides. Dip the stuffed ball of dough in flour and cautiously flatten it with rolling pin. Add wheat flour on both the sides of dough ball (if required) as it will prevent the dough ball from tearing or sticking out. Now heat the pan or tawa to the maximum and start roasting the Paratha. Apply butter or Ghee or oil as per your preference and again this is an optional. Being a bit health conscious, I sometimes opt for Sukha (dry) Paratha . The hot paratha goes very well with chilled natural yogurt or pickle or chundo or with any other sabzi/fried vegetables.

The whole procedure takes around 20-30 minutes.