Aloo Paratha (Indian Potato Stuffed Flatbread

• Vegan

• Produce

  • 1 tsp Ajwain/ carom seeds or 1 tsp thyme
  • 2 tbsp Coriander/cilantro, Fresh
  • 1/2 tsp Ginger, fresh
  • 1 1/2 cups Mashed potato
  • 1/2 cup Shallots/scallions

• Baking & Spices

  • 1/4 tsp Chili powder
  • 2 1/2 cups Flour, plain white
  • 1 tbsp Garam masala
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Liquids

  • 1 cup Water

Found on recipetineats.com

Description

Ingredients

• 2½ cups plain white flour (Note 1)
• 1 tsp salt
• 1 cup water (Note 2)
• 2 tbsp vegetable oil (or any other cooking oil), ghee or butter
• 1½ cups mashed potato (Notes 3 and 4)
• ½ cup shallots/scallions, chopped
• 2 tbsp fresh coriander/cilantro, roughly chopped (optional - adds a nice burst of freshness)
• ½ tsp fresh ginger, grated (optional - Note 5)
• 1 tbsp Garam Masala (Note 6)
• 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme (Note 7)
• ¼ tsp chili powder (Note 8)
• ½ tsp salt

Directions

• Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
• Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
• Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
• Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
• Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
• Cut the dough into 4 pieces with a knife.
• Take one ball and use a rolling pin to roll it out into a round about 18cm/7 in diameter.
• Place ⅓ cup of the Filling into the middle of the rolled out dough.
• Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
• Flatten the ball slightly and shape the flattened disc into a circle using your hands.
• Turn the dough over so the sealed side is facing down. Use a rolling pin to roll it out to about 1½ cm / ⅔ thickness. Repeat with remaining dough.
• Heat 1 tbsp of oil in a non stick fry pan over medium heat.
• Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
• Turn the Paratha over and cook the other side for 1 minute 30 seconds.
• Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
• Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
• Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesnt need anything on the side.