Aloo Paratha

Soft flexible flatbread with a spiced and aromatic potato filling.

Aloo Paratha

Makes 9

Flatbreads have quickly become a permanent part of our diet. They are light, flavorful and equally as delicious for dinner or breakfast. Aloo paratha are an Indian filled flatbread of spiced potatoes in a thin wrap of tender bread. Traditional paratha use atta a finely milled whole grain flour, I use whole wheat because it is what I always have on hand.

“Recipe Tips:

*1. While the potatoes can be baked instead of boiled, boiling retains more moisture in the filling than baking which I prefer. Additionally, I boil the potatoes unpeeled as the potatoes have a better flavor when boiled in their skin as opposed to peeled.”

Ingredients

*700g (a little more than 1.5 lbs) potatoes, scrubbed well and unpeeled

Dough

300g (2.25 c + 1 T) whole wheat flour

5g (1.25 t) kosher salt

5g (1 t) granulated sugar

180ml (0.75 c + 2 T) water

Filling

35g (2) scallions, minced

30g (0.25 c) cilantro, chopped

4g (1 t) garam masala

4g (1 t) kosher salt

3g (0.75 t) gochugaru

3g (1 t) ground coriander

3g (0.75 t) garlic powder

3g (0.50 t) white sugar

1g (0.25 t) ground white pepper

0.25 t ground 5 spice or ground ginger

1 cheongyang or serrano chili, minced

Recipe Know-how

1.      Place the potatoes in a medium pot and cover with cold water.

• Bring to a boil covered.

• Reduce to a simmer and cook until the potatoes are tender all the way through.

The length of cooking time depends on the size of your potatoes and can take up to 45 minutes I suggest starting to test the potatoes after 35 minutes if large and 20 minutes if smaller.

Potatoes are cooked through when a knife inserted into the center meets no resistance as it slides into the potato.

Continue to Step 2 while the potatoes cook.

2.      In a medium mixing bowl combine the dry ingredients for the dough well.

• Add the water and mix to make a dough.

If the flour is not all hydrated, add an additional 5ml (1 t) water at a time to make a soft but not sticky dough.

• Knead on an unfloured work surface for 2 minutes.

• Cover and rest until the filling is ready.

3.      When cooked through drain the potatoes and cool until easily handled by hand 10 – 15 minutes.

• Peel the potatoes, discarding the peel.

• Mash the potatoes well with your hand or a potato masher.

• Add the filling ingredients and mix well to combine.

• Taste and adjust the filling as desired.

• Cool completely.

4.      Divide the dough into 9 equal portions on a lightly floured work surface.

• Divide the filling into 9 equal portions.

The portion size of the filling will be about twice the size of the dough portion.

5.      Working one portion of dough at a time with just enough flour to keep your hands from sticking, press a ball of dough between your fingers to about 8 cm (3 in) round.

• Place one portion of the filling in the center of the dough round.

• Form a “C” with the thumb and forefinger of your non dominant hand and place the dough with filling in the center with the extra dough resting over your fingers.

• With your dominant hand on the base of the dough use your thumb to press the filling down while using the fingers on your non dominant hand to stretch/push the dough up over the filling.

It is best to use short “bursts” of pressing and stretching, turning the dough after each “burst” to ensure even coverage.

• At the top seal the dough well and place on a lightly floured work surface seam side down.

• Repeat until all the dough and filling has been used.

6.      Over medium-high heat a large saute pan for 3 minutes.

7.      On a lightly floured work surface and lightly floured ball of dough, working one portion of dough at a time gently roll to 20 cm (8 in) or 23 cm (9 in) wide.

Both sizes cook in the same amount of time so cooking times do not need to be altered.

• Repeat with remaining portions of dough.

8.      Place a rolled paratha into the dry hot pan and cook for 1 minute.

• Flip and spread with 3ml (0.50 t) vegetable oil or ghee.

• Cook 1 minute.

• Flip oiled side down and spread the top with 3ml (0.50 t) vegetable oil or ghee.

• Cook 45 – 60 seconds.

• Flip and cook 45 – 60 seconds longer.

Written out it looks complex but the basic idea is to cook each side without oil for 1 minute and 45-60 seconds longer once the oil is added.

• Remove to a plate and keep warm.

• Repeat with remaining dough until each portion has been cooked.

If necessary lower the heat to medium to keep from burning.

9.      Serve.