Potatoes combined with onions and right blend of spices and herbs! yum! who wouldnt like it? To top it off, make this as a filling for a soft dough filling, roasted on a tava and you are now in 7th heaven.:) Aloo Paratha , Indian Flatbread with Potato filling is an North Indian speciality and famous all over among Indians and also many other gourmands too. Each variation tries to compete with the next in the taste department and you cant get it wrong at all. It plays well even with very amateur hands and is rewarding for the least amount of work put in.
Has it ever happened to you that you bought a spice mix for a special dish and then it was left in the Pantry since you couldnt make use of it again? One such spice mix would be Pav bhaji Masala. I used to buy it when I made Pav bhaji and then it used to be unnoticed until the next time I made the same. Hence I started trying to incorporate ways and means to include it in any other dish and this is another one in which it works really well. This following is my variation of the famous Aloo Paratha
- Ingredients
- 1 1/2 cup whole wheat flour
- 1/2 cup All purpose flour + some for dusting
- 2-3 medium potatoes, boiled
- 1 small red onion, finely chopped
- 1 tsp grated ginger/ ginger paste
- 1/2 tsp Shahjeera (caraway seeds)
- 1/2 tsp fennel
- 1/2 tsp cumin coriander powder
- 1 tsp Pav Bhaji Masala ( or you can use garam masala)
- 1 tsp chilli powder (or as per taste)
- pinch of turmeric
- 1/2 tsp amchoor powder
- salt to taste
- few sprigs of cilantro, chopped
Method
1.Add the flours and salt together and stir to mix.
2.Add water until it comes together into a soft dough. Set aside while you make the filling.
3.Add rest of the ingredients for the filling and mash it together until there are no lumps.Make small balls out of the mix.
4.Now make round balls of the dough and roll it into a circle using a rolling pin, a little bigger than the filling balls.
5.Now place the filling in the center of the dough.
6.Bring the edges together on the top of the filling.
7.Now press the top of the filling with the palm of your hand until the dough gets depressed and forms into a flatbread.
8.Now slightly roll into a circle. Usually the Parathas are little thicker and not as thin as roti's. Use some flour to dust the flatbread in order to help the dough from sticking to the dough. refer pic.
9.Heat a non stick pan and add Ghee/oil and place the Parathas. Roast them for 1-2min in med-high flame.
10.Turn them when some brown spots start appearing on the surface of the flatbread. Do the same for the rest.
11. It is best with pickle / Raita and some butter/ghee :) I also take it with some onion slices.
Check out other RM'ers kitchen too
1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
22) Kamalika, 23)Pavani,24)Karuna,25)Roochi
