I recently went apple and potato picking with some friends and ended up with 10 lbs of potatoes. Potatoes happen to be one of my favorite foods to cook with - you can fry them, bake them, smash them, endless possibilities! I wanted to be creative with what I made, and one of the things that came to mind was aloo paratha, which is an Indian potato stuffed flatbread. I needed to find a recipe that didn't require any special tools and ingredients that I could find at my local grocery store, and this is what I ended up with.
If you go to the original post by Recipe Tin Eats, she provides a bunch of suggestions for alternative ingredients as well as a step by step photo tutorial in case my written directions aren't enough. Below are the ingredients that I used and should be easy to find (Garam Masala should be in the spice isle).
Servings: 4 flatbreads
Ingredients (flatbread):
2 1/2 cups ap flour
1 tsp salt
1 cup water
2 tbsp vegetable oil, for frying
Ingredients (filling):
1 1/2 cups mashed potatoes
1/2 cup scallions, chopped
2 tbsp fresh cilantro, roughly chopped
1/2 tsp fresh ginger, grated
1 tsp garam masala
1 tsp thyme
1/2 tsp chili powder*
1/2 tsp salt
*I used American chili powder but in reality you should be using ground chili powder or cayenne pepper, or both!
Directions (flatbread + filling):
Combine flour, water and salt in a bowl with your hands until a dough is formed. Turn it onto a lightly floured work surface and knead until smooth and elastic, about 60-100 times (I kneaded for a few minutes). Cover with saran wrap and set aside to rest for at least 20 minutes.
Combine all filling ingredients in a medium sized bowl and mix.
Directions (assembly):
Cut the dough into 4 pieces. Take one ball and roll it out to about 7" in diameter. Place 1/4 of the filling into the middle of the disc. Gather the edges of the dough and enclose the filling (think of a dumpling), pushing as much air out as possible. Turn the dough over so that the crimped/sealed edge is facing the work surface. Roll out the flatbread until about 2/3" thick. Repeat with the remaining 3 pieces of dough.
Heat 1 tbsp of oil in a skillet over medium heat. Please one paratha into the pan and cook each side for 1:30-1:45 minutes, checking that each side is golden brown before turning. Remove and place it on a wire rack. If not serving immediately, place it into a low heat oven to keep warm. To reheat, I like to cut them into quarters and toast them in my toaster. I also found that they're great to spread with ricotta cheese!
Recipe from Recipe Tin Eats
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