One of the first things that my husband ever made for me when we were dating was Aloo Paranthas. Aloo means Potato and a Paratha is a filled flat bread made of whole wheat and cooked on a flat pan. This wonderful dish is savory, spicy, and so filling. My first taste made me an addicted. This dish is the epitome of Punjabi food. I guarantee you that every Punjabi hungers for their mothers special morning Parantha with a side of yogurt or butter. Kids also love this wonderful dish, my daughter will finish two big ones on her own. If I make Paranthas in the morning I know my husband will be extra nice that day and may even volunteer to help with the dishes. I hope you enjoy the recipe, it is one of my favorites.
- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- Pinch of salt
- 2/3 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds (Jeera)
- 1 chopped green chili
- 2 tablespoons chopped cilantro (green coriander) (optional)
- 1/2 teaspoon garam masala (optional) (available Indian in grocery stores)
- 1 finally chopped red or white medium onion.
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
- Mix flour, salt, and water together to make a soft dough (add water as needed).
- Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable. You cant kneed too much! The more the better
- Set the dough aside and cover Let the dough rest at least ten minutes.
- Boil 2/3 medium potatoes until tender.
- Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
- Once the potatoes are cool enough to handle, peel and mash so they are a little bit lumpy, so not like mash potatoes.
- Add green chilies, cilantro, cumin seeds, garam masala, onion, and salt to mashed potatoes. Mix well.
- Divide the dough into six equal parts and form into balls.
- Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
- Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
- Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on dry whole wheat flour from both sides.
- Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to
the rolling pin or rolling surface, lightly dust the parathas with dry flour.
- Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some
- After After a few seconds, drizzle one teaspoon of oil or butter over the paratha. Flip the paratha again and lightly press the puffed areas
with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool
them on a wire rack to keep them from getting soggy.
- Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.