Swetha's Fusion

Aloo Paratha (Stuffed version) - Potato Bread

Monday, July 12, 2021

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. This post is on the second method - stuffed version. Both turns out delicious. Difference would be (1) the bhaji for the stuffed version should be thick, if it is watery, it makes it harder to stuff and roll. (2) to add little maida (all purpose flour). maida will make the dough more stretchy and won't ripe while rolling - which may happen if only wheat flour is used. I make the same bhaji for both, just repeating it in this post as well for convenience.

Ingredients for Aloo Bhaji:

1 cup - potato - boiled & mashed
½ cup - onion -cut lengthwise
3 - green chilies -finely chopped
1 tsp - cumin seeds
1 tsp - ginger minced
½ tsp - turmeric powder
½ tsp - lime juice
¼ cup - fresh coriander leaves - chopped
2 tbsp - oil
salt to taste

Method to make Aloo Bhaji:

In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
Add cut onions, fry until onion become soft & translucent.
Add turmeric powder and stir.
Now, add boiled and mashed potatoes. salt, and ¾ cup of water.
Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
Once the bhaji becomes thick, add coriander leaves and lime juice, mix.
Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

1 cup - aloo bhaji
1 cup - all purpose flour | maida
1½ cup - wheat flour
3 tsp - oil
5 tsp - oil | melted butter | ghee - needed while cooking the paratha
¼ cup - wheat flour - needed while rolling the paratha
salt to taste

Method to make Aloo Paratha:

In a mixing bowl, take all-purpose-flour, wheat flour and salt
Add 1 cup of water, mix it to form a firm dough. you may need more water to get right consistency.
Once all the dough comes together, add 3 tsp of oil and knead. Will need extra kneading to make the dough stretchy.
Cover with moist paper towel or cling-warp and keep it aside for about 15 to 20 minutes.
Knead the dough few more times. Divide the dough and form into big-lemon sized balls.
Roll one of the ball to about 4 inch diameter circle.
Place about 1 tbsp of aloo bhaji on the center of the rolled dough. Now bring all the edges together and seal to form a ball. Keep aside.

Repeat the steps with rest of the dough.

Heat a flat pan/griddle on medium-low flame.
On a lightly floured surface, gently roll the stuffed-dough ball, to say about 5" diameter circles. Careful not to tear the paratha. The technique is to roll evenly from center towards the edge, best idea is to flip the paratha and roll; and again flip and repeat. This why the outer layer of the dough is evenly stretched. Note, the paratha will be thick as it has stuffing.
Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
Repeat the steps with rest of the stuffed dough balls.
Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.