Stuffed Indian bread with potato
Aloo paratha is well-liked by both the young and old. Just adding yogurt and Punjabi pickles make this dish a wholesome meal. In my 20+ years of cooking, I have yet to master the art of making a perfect aloo paratha. It is always an adventure trying to make sure the stuffing does not ooze out while using the rolling pin. Here is my aloo paratha, a little bigger than the size of poori.
Serves 4 people.
Ingredients:
2 cups atta (whole wheat ) flour
1/2 cup maida (all-purpose flour)
3-4 boiled potatoes
1 tbsp finely chopped cilantro
1 tsp coriander-cumin powder
1 tsp chaat masala
3/4 tsp garam masala
1 tsp red chili powder
2 tsp besan (gram flour)
salt to taste
ghee for roasting
Method:
Make atta dough by binding atta (whole wheat flour), salt, and water. Please remember dough should neither be too stiff nor too soft. Cover with a damp cloth and keep it aside for 30 minutes.
Grate boiled potatoes and add all ingredients except for ghee and maida. Mix well and make potato balls out the mixture the same size of the atta dough balls as shown in the photo.
Make atta dough balls and roll them into poori sized them evenly. Place one potato ball and cover evenly on all sides, making sure the potato does not ooze out, as shown in the photo.
Roll out using maida into a roti. Roast on both sides using ghee. Please note that using ghee will bring out the taste of paratha.
Serve hot with a bowl yogurt and Punjabi pickles (optional).
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