Aloo Paratha (Indian Bread with Potato Stuffing)
This is typically consumed as breakfast in northern India. These are my favorite as we used to consume these regularly on weekends. Growing up in a traditional vegetarian family, my mum used to make these parathas and serve them as brunch with homemade pickle or chutney and I’ve tried to follow her footsteps to keep the tradition going!
For the potato stuffing:
- 4-5 medium potatoes
- 1 medium onion, finely chopped
- 1-2 green chillies
- Leaves from 8-10 sprigs of fresh cilantro
- 5 ml (1 teaspoon) salt
- 2.5 ml (1/2 teaspoon) red chili powder
- 5 ml (1 teaspoon) dry mango powder (optional)
For the bread:
- 240 grams (2 cups) all purpose flour, plus 15 ml (1 tablespoon) for dusting
- 2.5 ml (1/2 teaspoon) salt
- 30 ml (2 tablespoons) vegetable oil
- 15 ml (1 tablespoon) ghee, butter, or vegetable oil
- For the potato stuffing: Peel and boil the potatoes, remove all water and mash them in a large bowl. Add the onion, green chili , and coriander. Add salt to taste), red chili powder, and dry mango powder if using. Mix well and set aside.
2. For the bread dough: In a mixing bowl combine 240 grams (2 cups) all purpose flour, salt, oil, and 237 ml (1 cup) water. Knead into a soft dough, cover, and set aside for 10 minutes.
3. Now we’re all set to make the parathas: Place a flat pan on a medium flame. While the pan is getting warmed up, make small balls from the dough and stuff it with the potato stuffing mix and form a ball. Make sure there are no air pockets or any tear on the outside.
4. Dust the ball in dry flour and use a roller pin to make a flat bread (paratha). Now place this on the pan which is nicely heated up. Flip it after a few minutes to check that it is done. Now add some ghee on both sides and flip it once more so that it becomes crispy on the outside. Serve hot, if desired, with a dollop of butter, yogurt and some chutney, jam, or pickle.