November 8, 2011

Alu Parathas - Potato filled flatbread

I am reading a memoir by Kate Moses titled Cakewalk. Each chapter of that book talks about food, and memories of people associated with that. It also has so many recipes that I want to try out soon. It made me think of similar memories of my sister and I. She loves Alu paratha - especially the ones where the filling oozes out and becomes crispy. Growing up, that was my mom's go to dish, whenever my sister wouldnt eat anything else. As we grew older, Alu parathas became a staple during my sister's exams and even on her birthdays. Here it goes.

For Alu filling

3-4 Yukon gold potatoes (boiled and mashed)
1 medium red onion, finely chopped
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
Salt- to taste
1 tsp Garam Masala
1 tsp lemom juice (optional)
1 tsp sugar (optional)
For dough 
1 1/2 cups wheat flour (plus some more for dusting)
1 tbsp  oil
Salt to taste
Enough water to make dough
Ghee (clarified butter) or unsalted butter for frying.

  • In a large bowl, whisk wheat flour, oil and salt together. Gradually add water and knead into a soft dough. Continue to knead till the dough is smooth and does not stick to hands. You might need to add more flour if it gets too sticky. Let the dough rest for 30 minutes.
  • For the filling, mix the potatoes, onion, green chillies, coriander leaves, salt, Garam masala, lemon juice and sugar together in a medium sized bowl and set aside.
  • Heat a non stick griddle to medium high.
  • Divide the dough into small balls, about 1" in diameter. 
Place filling and fold dough
  • Roll one ball into a 2"-2 1/2" disc. 
  • Spoon in 1tbsp of the filling. 
  • Folded into a bundle
  • Fold the dough around the filling like a little bundle

  • Roll again gently.
  • Paratha on nonstick griddle
  • Place rolled paratha on the hot non stick pan. Flip after a minute. Baste some ghee/ butter. Flip again. Repeat on other side

Flipped and basted with ghee
  • Continue to flip till golden brown.

Golden brown paratha
  • Place on a plate. Continue to make parathas out of remaining dough and filling. NOTE - Do not pile parathas on top of each other while hot. It will make them soggy. 
  • Enjoy with yogurt or mango pickle, or even tomato ketchup.  

Alu parathas
Bon Apetit!

Hetal from Houston

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