Hey folks! I’m here on just another day with just another recipe 😊How is everyone doing? I’ve been chugging along through the days. Cooking food, watching movies, reading books, and picking up new hobbies. Standard Quarantine things. I’ve mentioned I’ve been cooking an awful lot which is definitely lots of fun. Although, our groceries are catching up to me so I might need to ease up a bit😬. I thought I could slow things down and do a pantry essentials dish. I’ve been seeing a lot of people doing this so I thought why don’t I? Why not, Sana? Why shouldn’t you do a pantry dish, Sana? This is how I talk to myself, of course, and I concluded “Yes, Sana, I shall!” Riveting conversation.
Today’s recipe using pantry essentials is Aloo ka paratha which is just a spiced potato stuffed paratha. Yes, it is as delicious as it sounds. It doesn’t get as basic as flour and potatoes. I realize that some of my pantry essentials (being in a Pakistani household) are not exactly the same as everyone else’s pantry essentials. But, I’m here to tell you not to worry, you can still make it, it will all be explained below. But that’s enough of this, let’s get started with the recipe, shall we?
Ingredients:
- 3 cups atta flour
- 1 tablespoon oil
- 2 teaspoons salt
- 1 cup + 2 tablespoons water (+/-)
- 4 small potatoes, peeled, boiled and mashed
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon oil
- 1 teaspoon chopped cilantro
- flour, for dusting surface
Directions:
Making a Paratha dough is pretty universal and fairly simple. Honestly, no matter what type of paratha you are making you follow the same basic techniques. That’s why what I’m about to explain may sound familiar if you’ve seen or tried my Chai Paratha recipe. If you haven’t then please, continue reading.
You may have noticed that for this paratha I am using atta flour. You may be wondering, what is this atta flour? Great question👏. Atta flour is a wholemeal wheat flour more traditionally used in Pakistani and Indian cooking especially when we make flatbreads (like roti and parathas). It has a higher gluten content giving it more elasticity which makes it ideal for rolling out thinly. It’s something my family almost exclusively uses for rotis and parathas but that doesn’t mean you have to. If you don’t have it you can definitely substitute with whole wheat flour or even all purpose white flour if that’s what you have. The taste won’t be exactly the same but it will still be delicious.
Now, to make the dough add the atta flour, salt, and oil into a large bowl. Give it a quick mix to combine. Making a little well in the middle of the flour start adding the water about a 1/4 cup at a time. Each time you add the water in the middle push the flour on the sides into the middle covering the water. Slowly a dough will start to form.
It won’t come together all at once but once you see little dough balls forming in the ball press them together. At this point transfer to a clean, smooth surface to knead. You just need to knead for a minute or two until it is smooth and supple but not sticky. If it feels sticky or is sticking to the surface sprinkle some flour onto it and knead it in.
Soon you will have a nice dough ball. Cover it with a cloth to keep it from drying out and set it aside. You can now make your filling. Super easy stuff. Boil (or even microwave, I won’t tell anyone) your potatoes and then peel. Or peel and then boil, depends on how I’m feeling. The latter is definitely easier. Once they are fork tender, chop them into big chunks and add to a big bowl. Mash them with a fork and then add in the spices, salt, oil, and chopped cilantro. The potatoes don’t have to be completely smooth because a little texture is nice.
Once the potatoes are done you can start making the parathas! It’s not very hard but it can take a little practice. First just set up your area. Having your dough ready with the potatoes nearby and a bowl of extra flour, just for dusting the surface. Start by taking a handful of dough (between the size of a golf ball and a tennis ball, was this a useful reference. I hope it was…) and rolling it into a ball between your hand. Roll the dough ball into the flour bowl to coat it in flour. Then start to roll it out. Roll it into a circle about 6-inches in diameter. Then add around 2 tablespoons of potato filling. Gather up the sides to the middle, enclosing the filling.
Turn the ball seam-side down onto a flour surface. Flour the top of it too and then start rolling it out with a rolling pin. To help make it a circle roll, then turn it 90 degrees, then roll, turn 90 degrees, then roll. You get the picture. Just continue to turn and roll until you have a large circle about 8-10 inches in diameter. It will be fairly thin but if you dusted the surface with flour properly it will be easy to lift from the surface. If the dough pops a little and some potato comes out while you are rolling don’t worry about it. The dough will keep the potato in place.
Now it is time to cook. Very simple, indeed. Heat some oil up in a large non-stick frying pan on medium to high. Once it’s heated up place the paratha in it. It should sizzle when you place it in the pan. Cook for about 2-3 minutes per side. You can also gauge the cooking time by watching the paratha. It will start to puff up slightly and get brown around the edges. This is a good indicator to flip it around with a pair of tongs. Or what we use a chimta. It should be golden brown and spotted in some areas where it was bubbling. Some times it will puff up completely like a balloon because of the steam forming in the potatoes between the layers. That’s always fun to see.
Flip over again to make sure both sides are cooked and when they seem good it’s time to take it off the stove. I suggest making another paratha while you wait for one to cook to keep the ball rolling. Add oil as you run out in the pan. But guess what? You just made and Aloo ka paratha! I’m very proud of myself, oh and you, of course! I suggest serving it up immediately so it’s at its crispiest. It’s delicious on its own or if you have some green chutney it goes wonderfully with that. You can also serve it with a salaan dish (chicken, paneer, vegetable) anything would work great.
Aloo ka paratha (Potato Paratha)
Equipment
- Rolling Pin
Ingredients
- 3 cups atta flour
- 1 tablespoon vegetable oil for dough
- 2 teaspoons salt
- 1 cup 2 tablespoons water (+/-)
- 4 small potatoes, peeled, boiled and mashed
- 1-2 teaspoons cumin powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon vegetable oil for potatoes
- 1 teaspoon chopped cilantro
- flour, for dusting surface
- vegetable oil for frying
Instructions
- Start by making the dough. In large bowl combine atta flour, oil, and salt. Slowly add in water about a ¼ cup at a time until small dough balls form. Combine all the dough to form larger dough ball.
- Knead for 1-2 minutes on clean, smooth surface. Knead until soft and smooth dough ball forms. If it feels sticky sprinkle some more flour onto it and knead until smooth.
- Set aside in a bowl covered with damp cloth, to keep from drying.
- Make potato mixture by mashing potatoes in large bowl. Add in spices, salt, oil, and cilantro. Mix thoroughly.
- Once potato mixture is done you can start making parathas. You should have dough, potato mixture, and extra flour for dusting on hand. Grab a small handful of dough (this recipe yields about 8 Parathas) and roll it in extra flour. This will prevent sticking when rolling.
- Roll the dough into a ball between your hands and then flatten on smooth surface. Roll with a rolling pin until about 6-inches in diameter.
- Place about 2 tablespoons of potato mixture in the middle of dough circle. Gather the edges of dough to middle to enclose the potato mixture. Pinch to seal completely.
- Flip this over so seam-side is down. Make sure surface is floured and flour the top as well.
- Roll into a circle with rolling pin, continuously turning so it forms a circle. Roll until about 8-10 inches in diameter.
- Heat up oil in large non-stick frying pan on medium-high heat.
- Dust off the excess flour from formed paratha and place in oil. Once the dough starts to brown around the edges and bubble up slightly (about 2-3 minutes per side) flip over with tongs. Cook the other side and then it's done!
- Serve it up immediately to retain crispiness.
- Can be eaten on it's own or with a side of chutney or a salaan dish.
- Enjoy!
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