Sunday, July 22, 2007

Aloo Paratha

Here is another dish that caught my eye some time ago ... a stuffed bread called Aloo Paratha. I had to improvise a bit in the recipe, which called for Ginger Paste (I used finely chopped ginger) and Green Chili Paste (I used 1/2 of a jalapeno pepper, finely chopped). The end result, which also included lots of chopped cilantro, was delicious, if not exactly traditional. We noted that one could open the layers after it is cooked to add other ingredients, like chopped cooked and seasoned chicken, or refried black beans with cheese.

Here is the recipe that I used as a base ... with my changes in brackets ...
Aloo Paratha

Whole Wheat parathas stuffed with a spicy potato stuffing.

Recipe By: Raaga of The Singing Chef
Serving Size: 0
Cuisine: Indian
Main Ingredient: Flour

-= Ingredients =-
For the dough:
1 cup Whole wheat flour (We can't buy whole wheat flour here, but I managed to talk one local store owner into bringing in "bran". Usually I mix it with my flour to create whole wheat items ... this time I used plain white flour)
1 tsp Oil
1/4 tsp Sugar
Salt ; to taste

For the stuffing:
2 Potatoes, boiled and mashed
1 tsp Ginger paste (Also not available, so I used chopped ginger)
1 tsp Green Chilli paste (For this I used chopped jalapeno pepper ... I only used half of it, and none of the seeds which I fed to the parrots, who love them! I thought it wasn't hot enough. Next time I want to make the actual green chile paste, which I discovered a recipe for)
1/4 cup Coriander Leaves ; chopped
Salt ; to Taste
Oil ; for frying
Flour ; for rolling

-= Instructions =-
Take a little water in a bowl. Add the salt, sugar and oil. Mix well until the sugar crystals dissolve. Add the flour and mix well. Knead the dough, adding a little water at a time as needed. Keep aside.

Mix all the ingredients for the stuffing.

Roll out small portions of the dough. Place a little bit of the stuffing in the centre and bring the edges together and seal. Roll these using a little flour taking care to ensure that the filling doesn't spill out. (Actually, the portions where it does spill out are tastier than the rest as the potato stuffing gets toasted directly on the tava. So, don't pay much attention to this one!)

Toast on a tawa on medium flame using a little oil for each paratha. Enjoy with tomato sauce or curd and pickle. I enjoy these parathas with the Gujarati Gorkeri pickle.

** This recipe can be pasted into BigOven without retyping. **
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I didn't think anyone would have wanted this recipe. I am so glad you tried it out... I'm almost a year late in commenting, but this caught my eye only now.

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