If the Afghans have bolani, then the Indians have paratha. Both bolani and paratha is basically stuffed flatbread that is cooked in a skillet. Let me share with you this tasty recipe for Indian aloo paratha stuffed potato flatbread. If you are a fan of my bolani recipes (sweet potato and spinach), you are definitely going to love this paratha recipe. There are two parts to the recipe, the dough and the filling. Obviously, the main filling is going to be potato. But once you master this recipe, feel free to use any filling of your fancy.
Since the dough needs to rest for a bit, I usually start with kneading the dough. While the dough rests, I prepare the filling. Mix together all purpose flour, salt, and water and knead into a smooth, soft, and elastic dough. Let the dough rest in an oiled bowl for at least 30 minutes and up to 2 hours.
To make the filling, mix together mashed boiled potato with shallot, scallion, cilantro, jalapeno, ginger, garam masala, and salt. Once the dough has rested, divide into 4 equal portions. Roll each portion into an 8 inch circle, place a quarter of filling at the center, then gather the dough edges and pinch to seal. With the pinch side at the bottom, gently flatten and roll with a rolling pin into an 8 inch circle of about 1/2″ thickness.
Heat about 1/4″ of olive oil in a skillet or frying pan. Once the oil is hot, fry the stuffed dough in hot oil for about 2 minutes until golden brown. Then, gently flip and fry the other side to golden brown, another 2 minutes. Please place cooked paratha on a wire rack over a baking tray, otherwise, they tend to become soggier when placed directly on a plate.
These parathas are lovely as is, but you can also make a simple raita by mixing together yogurt, cucumber, scallion, cilantro, and a bit of garam masala. If making raita is too cumbersome, I find that just simply serving the parathas with plain yogurt is also a good choice.
- 2½ cup (375 gram) all purpose flour
- 1 teaspoon salt
- 1 cup water
- 1½ cup mashed potato (about 350-400 gram potato)
- ¼ cup shallot, sliced
- 2 tablespoon cilantro, chopped
- 4 tablespoon scallion, sliced
- 1 jalapeno, seeded and diced
- ½ inch ginger, grated
- 1 tablespoon garam masala
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup plain yogurt
- ¼ cup diced cucumber
- 2 tablespoon sliced scallions
- 1-2 tablespoon sliced cilantro
- ½ teaspoon garam masala
- To make the dough, knead all purpose flour, salt, and water in into a soft, smooth, and elastic dough (~ 8 minutes), then place in an oiled bowl and cover with saran to rest (30 minutes - 2 hours).
- To make the filling, mix all filling ingredients together. Since the filling ingredients can be eaten as is, you can give a quick taste test and adjust salt/pepper to suit your taste.
- Once the dough has rested, divide into 4 portions. Roll each dough into an 8 inch circle, place ¼ of filling at the center, then gather the dough edges and pinch to seal. With the seams side down, gently flatten and roll into an 8" circle of about ½" thick. Repeat for 3 more portions.
- Heat about ¼" of olive oil in a frying pan/skillet. Once the oil is hot, fry the stuffed dough for 2 minutes until golden brown. Gently flip and cook the other side as well until golden brown, another 2 minutes.
- Place cooked paratha on a wire rack over a baking tray to keep them crispy while you cook the rest of the stuffed dough.
- Cut the fried paratha into wedges and serve with raita.