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Aloo Paratha (Indian Potato Stuffed Flatbread)

12 mins Cook
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Here’s some thing distinct you may make with leftover potato this is really easy to make! Aloo Paratha is a potato filled flatbread that may be a famous dish in India. This recipe is so bendy and that i’ve supplied masses of substitutions and alternatives so don’t be concerned about wanting speciality Indian spices. i am addicted to this!

I was inspired to make this because I wanted to make something a little particular the use of leftover mashed potato I had from making Shepherd’s Pie Potato Skins (over again….i really like them!). This recipe is from my favourite Indian meals blog,

“The flatbread dough is just flour, salt and water and takes 3 minutes to make. The filling is flavoured with garam masala, a staple Indian spice, however don’t fear in case you don’t have it, there are smooth alternatives!”

You can also try my recipe of Grilled Potatoes or Potato wedges I’m sure you’ll love the recipes.

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Aloo Paratha (Indian Potato Stuffed Flatbread)

Parathas (Indian flatbreads) are very popular in India and are usually served for breakfast. however, within the Western global that is served as a side with curries, or as an appetiser. together with naan, parathas are usually a “should have” once I exit for Indian. you can get plain Parathas, however my favorite is Aloo Paratha (“Aloo” way “Potato”). I’m a carb monster. So a double carb hit is pretty a lot my idea of best meals.

“That is one of these recipes wherein it doesn’t count number if you don’t have the indexed ingredients – you may even alternative the potato! change it up and use what you have. I’ve furnished loads of guidelines for substitutions and options. it’s miles nevertheless going to be delicious!”

I promised you proper up front that that is sincerely easy and the main reason is because the dough is so easy to make and work with:

  1. it’s far just made with flour, water and salt;
  2. It most effective takes approximately 1 half mins to knead;

three. You don’t need to flour the paintings surface due to the fact the dough isn’t always sticky. Even after kneading and rolling it out, the paintings surface could be flawlessly easy; and

  1. The dough is smooth, silky and elastic so it is certainly smooth to roll out and stretch into the shape you need.

The filling is very simple: potato, shallots (scallions), ginger, coriander (cilantro) and a few spices. The splendor of this recipe is that it doesn’t count if you don’t have all of the components, you can substitute with so many other matters or truly depart it out. positive, what you emerge as with might not strictly be Aloo Paratha, however it’s miles nevertheless going to be scrumptious. I’ve provided masses of suggestions for substitutions and alternatives. You don’t even need to apply potato! you could use, for instance, broccoli!

Now in case you’ll excuse me, i’ve a pile of Parathas calling my name. until next time!

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Aloo Paratha (Indian Potato Stuffed Flatbread)

Aloo Paratha (Indian Potato Stuffed Flatbread)

ramsha
Here’s some thing distinct you may make with leftover potato this is really easy to make! Aloo Paratha is a potato filled flatbread that may be a famous dish in India. This recipe is so bendy and that i’ve supplied masses of substitutions and alternatives so don’t be concerned about wanting speciality Indian spices. i am addicted to this!
prep time
15 mins
cooking time
12 mins
servings
4
total time
27 mins

Equipment

Ingredients

  • DOUGH

  • 2 1/2 cups plain white flour (Note 1)

  • 1 tsp salt

  • 1 cup water (Note 2)

  • 2 tbsp vegetable oil (or any other cooking oil), ghee or butter

  • FILLING

  • 1 1/2 cups mashed potato (Notes 3 and 4)

  • 1/2 cup shallots/scallions , chopped

  • 2 tbsp fresh coriander/cilantro , roughly chopped (optional - adds a nice burst of freshness)

  • 1/2 tsp fresh ginger , grated (optional - Note 5)

  • 1 tsp Garam Masala (Note 6)

  • 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme (Note 7)

  • 1/4 tsp chili powder (Note 8)

  • 1/2 tsp salt

Instructions

1

Instructions

Place the flour, water and salt in a bowl. Use a desk knife to mix the ingredients collectively, then use your fingers.
2
Once the dough is kind of formed, flip it out onto a work floor and knead it 60 instances. It should be easy and elastic, not sticky or crumbly.
3
Shape the dough right into a ball, cover with hang wrap and set apart for at the least 20 mins (up to a few hours). Do now not refrigerate.
4
In the meantime, make the Filling. location all Filling elements into a bowl and blend to combine.
5
Preheat oven to very low (to maintain Parathas heat due to the fact you may best cook one at a time).
6
Reduce the dough into 4 portions with a knife.
7
Take one ball and use a rolling pin to roll it out right into a round approximately 18cm/7" in diameter.
8
Area 1/3 cup of the Filling into the center of the rolled out dough.
9
Accumulate the edges of the dough to enclose the Filling (see image underneath). dispose of as a whole lot air as feasible from interior then pinch to seal.
10
Flatten the ball barely and shape the flattened disc right into a circle the use of your fingers.
11
Flip the dough over so the "sealed" aspect is facing down. Use a rolling pin to roll it out to approximately 1 1/2 cm / 2/3" thickness. Repeat with last dough.
12
Place one Paratha into the fry pan and cook the first side for 1 minute forty five seconds. Use an egg turn to check if it is ready to turn - the bottom need to be golden brown.
13
Heat 1 tbsp of oil in a non stick fry pan over medium heat.
14
Flip the Paratha over and cook the other aspect for 1 minute 30 seconds.
15
Take away from fry pan onto a cord rack (this stops the underside from going soggy due to sweat) and place right into a low oven to preserve heat even as you cook the closing Parathas.
16
Add a small drizzle of the ultimate oil into the pan (you should not need lots). continue to cook the final Parathas.
17
Cut into four pieces and serve straight away. it is able to be served with chutney or yoghurt on the side. I find that the Filling has a lot flavour that it doesn't want anything at the aspect.

Notes

. You can substitute with whole wheat flour if you wish. You may need to adjust the water quantity so start with 3/4 cup and work up from there, 1 tbsp at a time. 2. Different brands and qualities of flour will have minor differences in absorbency. Start with 1 cup of water, as per the recipe. Then adjust as required until the dough is right - it should be smooth and elastic, not sticky or crumble. 3. This works with leftover or freshly cooked mashed potato. With the leftover mashed potato, make sure that it isn't really runny mashed potato (i.e. like the really creamy French mashed potato which has loads of cream in it). You can also use roasted potatoes - just mash it up with a fork. The golden crunchy parts will add flavour into the filing. 4. You can substitute the potato with other mashed vegetables or soft cooked vegetables like broccoli. The vegetables just need to be cut into a small dice and cooked until soft so they can be "squashed" into shape when rolled out. 5. Ginger is optional - I often leave it out because I don't have it. Do not substitute with garlic (too sharp - doesn't cook out) or ground ginger (it doesn't "meld" into the Filling because the Filling does not get cooked). 6. Garam Masala is a spice mix and it is to Indian cooking what soy sauce is to Asian cooking. If you don't have this, you can substitute with the following: 1 1/2 tsp ground cumin + 1/2 tsp ground coriander + pinch of cardamon powder + pinch of cinnamon + pinch of nutmeg + good grind of black pepper. If you don't have all those spices, just use the ones you have. As long as you at least have cumin + coriander + one of the other spices listed, you will still get the essence of Garam Masala (and it will still be very tasty!) 7. Ajwain/ Carom Seeds are used in Indian cooking and it tastes like thyme. If you don't have either of these options, you can substitute with one of the following: 3/4 tsp cumin seeds, 3/4 tsp caraway seeds, 1/2 tsp oregano + good grind of pepper. 8. Chili powder in India and Australia (where I live) is different to chili powder in America! American chili powder is mixed with all sorts of other flavourings, it is not just ground dried chili. The chili powder in this recipe is ground chili, not American chili. It adds heat to the Filling. You can use American chili powder if you want, but you might want to increase the amount to achieve the spice that is synonymous with Indian food. Or substitute with cayenne pepper. 9. Nutrition per serving.
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