Aloo Paratha (Indian Potato Stuffed Flatbread) Recipe

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Right here’s one thing completely different you can also make with leftover potato that’s very easy to make! Aloo Paratha is a potato stuffed flatbread that’s a standard dish in India. This recipe is so versatile and I’ve supplied a great deal of substitutions and alternate options so don’t be involved about needing speciality Indian spices. I’m hooked on this!

Aloo Paratha (Indian Potato Stuffed Flatbreads) filled with mashed potato and spiced beef on a tray, ready to be served.

I used to be impressed to make this as a result of I wished to make one thing slightly distinctive utilizing leftover mashed potato I had from making Shepherd’s Pie Potato Skins (but once more….I really like them!). This recipe is from my favorite Indian meals weblog, Priya’s Kitchenette. Moreover the truth that Priya is an extremely beneficiant and type particular person, she is phenonemal within the kitchen and her weblog opened up the world of Indian cooking to me. She shares dishes that I order at Indian eating places and exhibits how straightforward they’re to make at dwelling. And an entire lot more healthy too as a result of Indian meals at eating places and takeout locations right here in Sydney is admittedly, actually oily. However Indian dwelling cooking isn’t. All of the flavour with far much less oil. Win, win!

“The flatbread dough is simply flour, salt and water and takes 3 minutes to make. The filling is flavoured with garam masala, a staple Indian spice, however don’t fear if you happen to don’t have it, there are straightforward alternate options!”

Parathas (Indian flatbreads) are highly regarded in India and are sometimes served for breakfast. Nevertheless, within the Western world that is served as a facet with curries, or as an appetiser. Together with naan, parathas are at all times a “should have” after I exit for Indian. You will get plain Parathas, however my favorite is Aloo Paratha (“Aloo” means “Potato”). I’m a carb monster. So a double carb hit is just about my concept of Good Meals.

“That is a kind of recipes the place it doesn’t matter if you happen to don’t have the listed substances – you possibly can even substitute the potato! Change it up and use what you will have. I’ve supplied a great deal of options for substitutions and alternate options. It’s nonetheless going to be scrumptious!”

I promised you proper up entrance that that is very easy and the principle purpose is as a result of the dough is really easy to make and work with:

1. It’s simply made with flour, water and salt;

2. It solely takes about 1 1/2 minutes to knead;

3. You don’t must flour the work floor as a result of the dough isn’t sticky. Even after kneading and rolling it out, the work floor will likely be completely clear; and

4. The dough is clean, silky and elastic so it’s very easy to roll out and stretch into the form you need.

The filling may be very easy: potato, shallots (scallions), ginger, coriander (cilantro) and a few spices. The fantastic thing about this recipe is that it doesn’t matter if you happen to don’t have all of the substances, you possibly can substitute with so many different issues or just go away it out. Certain, what you find yourself with may not strictly be Aloo Paratha, however it’s nonetheless going to be scrumptious. I’ve supplied a great deal of options for substitutions and alternate options. You don’t even want to make use of potato! You could possibly use, for instance, broccoli!

Now if you happen to’ll excuse me, I’ve a pile of Parathas calling my identify. Till subsequent time!

Hand reaching in to take a pice of Aloo Paratha (Indian Potato Stuffed Flatbreads) filled with mashed potato and spiced beef.

Extra issues stuffed in flatbreads!

Issues stuffed inside flatbreads are at all times a very good factor! I’ve carried out just a few over time:

  • Gozleme – Crispy Turkish olive oil flatbreads filled with spinach and feta

  • Crispy Ham and Cheese Pockets

  • Quesadillas

  • And helpful Oven Baked Chicken Quesadillas!

  • And although not stuffed, this ever standard Straightforward Smooth Flatbreads has to make the checklist (use as naan for curries, Greek Gyros, Doner Kebab, Chicken Shawarma – the choices are in depth!)

Preparation steps to make Aloo Paratha, Indian Stuffed Flatbreads filled with potato and spiced beef.

 

Aloo Paratha (Indian Potato Stuffed Flatbread) Recipe

Aloo Paratha (Indian Potato Stuffed Flatbread) Recipe

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 440 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 1/2 cups plain white flour (Note 1)
  • 1 tsp salt
  • 1 cup water (Note 2)
  • 2 tbsp vegetable oil (or any other cooking oil), ghee or butter
  • 1 1/2 cups mashed potato (Notes 3 and 4)
  • 1/2 cup shallots/scallions , chopped
  • 2 tbsp fresh coriander/cilantro , roughly chopped (optional - adds a nice burst of freshness)
  • 1/2 tsp fresh ginger , grated (optional - Note 5)
  • 1 tsp Garam Masala (Note 6)
  • 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme (Note 7)
  • 1/4 tsp chili powder (Note 8)
  • 1/2 tsp salt

Instructions

  1. Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
  2. Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
  3. Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
  4. Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
  5. Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
  6. Cut the dough into 4 pieces with a knife.
  7. Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
  8. Place 1/3 cup of the Filling into the middle of the rolled out dough.
  9. Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
  10. Flatten the ball slightly and shape the flattened disc into a circle using your hands.
  11. Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
  12. Heat 1 tbsp of oil in a non stick fry pan over medium heat.
  13. Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
  14. Turn the Paratha over and cook the other side for 1 minute 30 seconds.
  15. Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
  16. Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
  17. Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

Notes

1. You can substitute with whole wheat flour if you wish. You may need to adjust the water quantity so start with 3/4 cup and work up from there, 1 tbsp at a time.
2. Different brands and qualities of flour will have minor differences in absorbency. Start with 1 cup of water, as per the recipe. Then adjust as required until the dough is right - it should be smooth and elastic, not sticky or crumble.
3. This works with leftover or freshly cooked mashed potato. With the leftover mashed potato, make sure that it isn't really runny mashed potato (i.e. like the really creamy French mashed potato which has loads of cream in it). You can also use roasted potatoes - just mash it up with a fork. The golden crunchy parts will add flavour into the filing.
4. You can substitute the potato with other mashed vegetables or soft cooked vegetables like broccoli. The vegetables just need to be cut into a small dice and cooked until soft so they can be "squashed" into shape when rolled out.
5. Ginger is optional - I often leave it out because I don't have it. Do not substitute with garlic (too sharp - doesn't cook out) or ground ginger (it doesn't "meld" into the Filling because the Filling does not get cooked).
6. Garam Masala is a spice mix and it is to Indian cooking what soy sauce is to Asian cooking. If you don't have this, you can substitute with the following: 1 1/2 tsp ground cumin + 1/2 tsp ground coriander + pinch of cardamon powder + pinch of cinnamon + pinch of nutmeg + good grind of black pepper.
If you don't have all those spices, just use the ones you have. As long as you at least have cumin + coriander + one of the other spices listed, you will still get the essence of Garam Masala (and it will still be very tasty!)
7. Ajwain/ Carom Seeds are used in Indian cooking and it tastes like thyme. If you don't have either of these options, you can substitute with one of the following: 3/4 tsp cumin seeds, 3/4 tsp caraway seeds, 1/2 tsp oregano + good grind of pepper.
8. Chili powder in India and Australia (where I live) is different to chili powder in America! American chili powder is mixed with all sorts of other flavourings, it is not just ground dried chili. The chili powder in this recipe is ground chili, not American chili. It adds heat to the Filling. You can use American chili powder if you want, but you might want to increase the amount to achieve the spice that is synonymous with Indian food. Or substitute with cayenne pepper.
9. Nutrition per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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