Aloo Parantha

I am not the biggest fan of paranthas! Mostly because I am not the best at rolling out gol (circular) rotis :) But this recipe is worth the extra attention for really yummy dabba style Punjabi Aloo Paranthas. I love to serve this with some spiced plain greek yogurt and any pickle that I have handy. You can also have it with a hearty serving of fresh white butter.

You will find most items in your local grocery store or any Indian grocery store in the area. The entire effort takes about 45 minutes (including the time required to boil the potatoes)!

Ingredients:

For Aloo Filling -

• 2-3 Green Chillies (finely chopped)

• 1 inch Ginger (finely chopped)

• 4-5 medium sized Potatoes (boiled & mashed)

• 1/4 tsp Ajwain seeds

• 2 tbsp coriander seeds (coarsely crushed)

• Salt as needed

• 1 tsp Jeera (Cumin) powder

• 1 tsp Red Chilli powder

• 1 tsp Amchur (Dry Mango) powder

• 1 sprig Fresh mint leaves (chopped)

• 2-3 sprigs Fresh cilantro (chopped)

• 1 tsp Kasuri methi (Dried Fenugreek Leaves)

• 1 medium size Onion (finely chopped)

For Parantha -

• 2 cups Wheat flour

• 1/2 tsp Salt

• Water as required

• 1 tbsp Oil

• 2 tbsp Dry wheat flour for dusting

• Aloo filling

• Oil/butter

The Science of Lip Smacking Aloo Filling:

1. Add the boiled and mashed potatoes in a mixing bowl, along with the other aloo filling ingredients. If you are like me and read past the ingredient list, now is the time to add the chopped ginger and green chillies, ajwain, crushed coriander seeds, onion, salt, jeera powder, red chilli powder, amchur, kasuri methi and freshly chopped mint and coriander leaves.

2. Mix well and set it aside until ready to make the paranthas. Make sure potatoes are not in chunks and the spices are mixed thoroughly.

So close to the Paranthas now:

1. In a mixing bowl, add wheat flour and salt to taste. Now, add water as required to make a semi soft dough. Make sure the dough is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.

2. After resting, knead the dough for about 30 seconds. Divide the dough into equal golf-sized dough balls.

3. Coat the dough balls with dry flour and flatten it with your hands into a 2-3 inch circle.

4. Add about 1-2 tbsp of aloo mixture and press the mixture downwards gently with your thumb. Bring the ends together making a dough ball with the filling inside and seal them.

5. Flatten the aloo mixture filled dough ball gently, sprinkle some dry flour and flatten it with your hands. Once the dough starts to take shape, roll it with a rolling pin in left upwards and right downwards movement. Be sure to not put a lot of pressure while rolling as the filling may leak out.

6. Set a hot pan on medium heat and put the uncooked paratha over the hot pan. Cook it briefly until light golden brown. Flip and cook again briefly. Apply oil or butter and cook on both the sides until it starts to fluff up and the paratha turns golden brown in colour.

7. Serve it with some fresh white butter, your favorite pickle or fresh dahi (yogurt)!

Notes:

• You can work on the dough while the potatoes are boiling to reduce overall prep time.

• You can skip adding Coriander seeds in the filling as it is not the easiest ingredient to find!

• This recipe can be made vegan friendly by not using ghee or butter.