Alu Paratha (Potato Stuffed Paratha)
These parathas are the most popular of all stuffed parathas in India. You can get them at almost all north Indian restaurants, including roadside restaurants called 'Dhabas', freshly made and crisp. They are mostly eaten for breakfast, crispy and hot, straight off the 'tava' or griddle. Other vegetables or dals can also be used as a stuffing. They are best served with a few pickles, yoghurt or a glass of ice cold Lassi 1/Lassi 2/Lassi 3. Makes 10-12.
250 gm. potatoes
1 tbsp. cooking oil
1 onion, peeled and finely chopped or grated*
2-3 green chillies, finely chopped*
1/2 inch piece of ginger, very finely grated*
A bunch of coriander leaves, finely chopped
1/4 tsp. chilli powder (to taste)
1 tsp. coriander powder
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (don't worry if you can't find it)
1 tsp. salt
*These ingredients can be chopped together in a food processor, instead of chopping individually by hand.
500 gm./3 cups chapatti flour
300 ml. water approximately. Add a little more or a little less until you get a soft dough.
2 tbs. ghee or butter
1 tsp. salt
1/2 tsp. ajwain or carom seeds
Enough water to make dough
Oil for pan frying
Making the filling
Boil potatoes in their skin until tender. You can use microwave or pressure cooker, if you prefer. Cool, peel and mash.
Add onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep aside.
Making dough (can be made while potatoes are boiling)
Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.
Mix the remaining flour, salt, ajwain and 2 tbsp. oil or ghee and add enough water to make a firm�ish dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which make softer parathas.
Knead well for 5-6 minutes. This process can be done quickly in a food processor.
Leave to stand for 10 minutes or so. Knead briefly again.
Rolling out parathas
Break dough into approximately 10-12 portions. Keep covered with a moist cloth.
Dust 1 ball with flour and roll out, 6-8 cm. in size.
Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and gather in the centre. Now trim off the extra dough with scissors, as shown.
Heat the griddle or tava.
Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 16 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.
Cooking the parathas
Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.
Cook the other side the same way. Turn it over again.
Brush oil on both surfaces, one by one, using a long handled spoon or ladle.
Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.
In the beginning, it is better to have two people working together, one rolling out and the other cooking.
Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil and chilled or frozen. They can be de-frosted and re-heated before serving, either individually on a griddle. To re-heat, place 1 paratha on a hot gridle or tawa and allow it to become crisp on both sides.
They can be cut in wedges, like pizza, and served as starters.