Aloo paratha / Stuffed potato flatbread – Whole wheat / Vegan

This paratha was made quite some time back but did not find its way here. Possibly it needed a call, and that was given by Srivalli of ‘Cooking 4 all seasons‘ by announcing a ‘roti mela‘.

Did you know that parathas are also called ‘tave ki pudi’? That’s what my Rajasthani neighbour, M aunty calls them. My parathas are not very oily, as I prefer brushing them after they are made in the tava and just before removing them on to the serving plate or napkin, and sometimes I do not use oil at all.

Basically all parathas follow the same recipe. Flour, mixed with water (warm/cold), and kneaded into a pliable dough.For the covering, I prefer the use of whole wheat flour to which I add a little besan (chickpea flour), and luke warm water to knead the dough. The dough I use for parathas are a little more pliant than the one I make for phulkas or puris.   I recommend kneading the dough till it feels smooth and elastic (about five minutes) and a resting period of at least 15 minutes.  Resting the dough relaxes it, making rolling easier.  If the dough is not rested, you might feel resistance while rolling, and the effort taken is more.

Recipe:  Aloo paratha / Wholewheat bread stuffed with spiced potatoes

Ingredients:

Boiled potatoes – 4 big (Peeled and mashed)

Amchoor / dry mango powder – 1/4tsp.
Red chilli powder – 1/4tsp.
Dhania/coriander powder – 1/8 tsp.
Sambar powder (not usually added but it adds a nice flavour) – 1/8 tsp.
Kasuri methi / dried fenugreek leaves – 1/4 tsp.
Salt – to taste
Coriander leaves (Chopped) – 1 tbsp.
(I add all my favourite spices – a pinch each)

 
Method:
Please refer to my earlier post on ‘mooli ke parathe‘ where I have described the quite easy process in a really detailed manner complete with pics!1. Form a cup with the dough and fill it with as much of the filling as you can manage. I use quite a lot as you can see 🙂

 

 

Gather the dough from all the sides and form a ball.

 

Roll out in such a way that the filling does not get crushed or slip out. If a little does, dust flour and continue.  Fry on a hot griddle on one side first till it is dotted with brown specks. The paratha will fill with air as shown.

 

Flip and fry the other side similarly.

 

The parathas could be of any thickness, max 3 to 4 mm. If the covering is too thick, you may not enjoy the taste of the filling, and if it is too thin, the parathas will stick to the work surface.

 

Serve with onions, pickles or with sweetened yogurt.
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Comments

Have your say

  1. I totally want to try making these. The ingredients sound like a delicious combination and your pictures make it look quite easy to do. Thanks!

  2. Thanks for visiting, Dana. I just hopped on to your blog in the next tab…and liked that display pic of yours too:)

  3. I’ve seen aloo paratha in many blogs, and they all vary slightly in the fillings. Your recipes is great! I love step by step pictures. I should give paratha a try one day. Really want to.

  4. I try to keep the oil on my parathas down, but my daughter occasionally tells me, “its not a paratha if it doesn’t have oil, Amma”!
    But then she’s just about 12!!

  5. Your parathas have puffed so well on the gridle…

  6. Farida, thanks! I hope you do…it should be a piece of cake for you!
    Aparna, my daughter does the same, and my son tells me quite often that sweets are meant to be sweet because I reduce the sugar almost by half! Kids…will be kids:)

  7. nice step by step pictures Harini, these look delicious!
    The thalipeeth looks yummy too!

  8. Ur aloo parathas looks perfect… Love the puffing side

  9. JZ @ Tasty treats

    hi sunshinemom, unexpectedly came across ur blog, its beeautiful…just cudnt help myself from commenting abt the rotis…they look great, makes me want to try them out! great job!

  10. Rachel, ur familiarity with Mumbai probably led me to believe that you reside here….ha ha..and do let me know when you visit..

    Lata, Cham, and JZ…Thanks!

  11. thats great looking one harini..thanks a lot for the entry!

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