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PAKISTAN CUISINE

Aloo Paratha


Aloo Paratha

Potato-Filled Flat Bread

 

To make a dough, mix in a shallow, flat bowl or pan:
2 1/4 cups Indian whole wheat flour
1/2 teaspoon salt
Add:
about 3/4 cup warm water (enough to make a bread-like dough)
Cover and set aside:
To make the stuffing, boil, peel, and mash:
3 large potatoes (about 3 cups)
Add:
3/4 cup onion, finely chopped
3 Tablespoons fresh coriander leaves (cilantro), finely chopped
1 1/2 Tablespoons cumin/coriander powder
1 1/2 teaspoon salt
3/4 teaspoon garam masala
1/4 teaspoon hot red pepper powder, or to taste
Method I: To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5" rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other. Press gently around the eges, then carefully roll out the paratha until about 1/4" thick and 6 1/2" wide altogether.
Method II: You can also form the paratha by dividing the dough into 9 equal parts. Roll out each part until about 10" wide and 1/4" thick. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2" wide.
To sauté the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.


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