Aloo paranthas-Stuffed Indian Flat Bread

Aloo paranthas ....served with a block of butter and a tall glass of thick lassi is everybody’s breakfast dream…isn’t it? Especially if it is in the authentic dhabha style…

I have always wanted to recreate the taste of aloo paratha’s I once had from Uncle Dev’s in Pune. My cousin Priya had taken me there and we feasted on some amazing paranthas, paneer and lassi ……

I was determined that I would make a post on parantha’s only if I would have the dhabha style recipe….if not The Dhabha style recipe somewhere close to it.

My travel through the net finally landed me with a wonderful recipe I have detailed below…..have a look…and recreate the flavours in your home kitchen

Well paranthas are usually stuffed with potatoes and is a favourite breakfast option especially in northern India….to be specific Punjab….

Ingredients

For the dough

Wheat flour-400 gms

Water-225-250 ml

Salt-1 tsp

Cumin seeds-1 tbsp

Red chilli powder-A pinch (optional)

Oil-1 tbsp or more

For the Filling

Potatoes-6(I took 3 small)

Onion-1 medium sized (I took 4 scallions instead)

Green chilli-6(I took 4)

Ginger garlic paste-2 tbsp(I took1/2 tsp)

Stuffed parantha masala (given below)

Coriander leaves-3 tbsp (I dint use)

Mint leaves-1 tbsp (optional) (I dint use)

Stuffed parantha masala

White pepper-8-10(I used ½ tsp pepper powder)

Ajjwain-1/2 tsp

Cumin seeds-1 tsp

Fennel seeds-1 tsp

Coriander seeds-1 tsp

Black salt-1/2 tsp

Cumin powder-1/2 tsp

Chaat masala-1 tsp

Red chilli powder-1/2 tsp

Garam masala-1 tsp

Ingredients

Put the potatoes in a pressure cooker and cook till 6 whistles. The potatoes should be soft enough to grate but not too soft that they easily mash.

While the potatoes are cooking, work on the dough. In a bowl, mix together the flour, salt, cumin seeds, oil and red chilli powder (in case using it). Make a well and add the water, and gradually knead in the flour into the water. Knead till you get a soft and elastic dough, but should not be sticky. Let rest for 15- 20 minutes, covered with a wet cloth.

Dry roast all the whole spices- white pepper, carom, coriander, fennel & cumin seeds on a skillet. Once roasted and you get a nice aroma, take them off the fire and grind them to a fine powder. Add the cumin powder, red chilli powder, chaat masala, garam masala and black salt and mix with the rest of the dry spice.

Finely mince the onion and green chillies.

Once the pressure drops, cool and peel the potatoes. Mash potatoes.

In a pan, heat 1 tbsp oil. Add the minced onions. Cook till translucent (and the onions should have left all their water). Add the green chillies and ginger-garlic paste. Add the spices and coriander-mint leaves. Add the grated potatoes and mix all together. Remove from fire.

For Assembling:

 Flour work surface and rolling pin.

Divide the stuffing and dough(golf sized) into 10 equal balls

Roll dough into 5 inch square. Oil the top.

Add stuffing, wrap the dough around it and roll without cracks

Cook one side for 1-2 minutes and flip

Add butter on the top side and cook. Flip

Cook the other side with butter and flip

Cook till golden brown.

Notes

The leftover dough can be refrigerated for 2-3 days.

Use more stuffing and less flour while rolling them

Try using a day old potatoes, by doing this, the potatoes have hardened after cooking, and they are not so fluffy when they are freshly cooked.

Another tip to roll the dough and avoid the filling from coming out is to keep the dough in the fridge for about an hour.  

Grate potatoes then boil and mash them to avoid lumps.

From:The Novice Housewife