Aloo Paratha is one of the most popular dishes made in North and central India. It is a paratha stuffed with potatoes which is cooked on a hot skillet and smothered with ghee (butter) if you feel like you could use the extra calories (an excellent choice for all the ravenous pregnant women). Ready for a quick hot meal that goes excellent with yogurt and Indian pickles?
4 large Idaho, Russet or Yukon yellow potatoes – pierce and microwave for ~ 20 min or boil in water. Don’t overcook. Grate the potatoes so no lumps are there.
Fresh blend–1 big piece ginger ~ 2″ to 3″, 1 small piece turmeric ~ 1/2″ to 1″, 4 to 5 red and green Thai chile, 1 medium size red onion, 1 bunch cilantro – coarse chop and place in the food processor except onion until last and use pulse button.
- 1/2 tsp cayenne powder
- 1/3 tsp asafoetida
- 1 tsp coriander powder
- 1 tsp MTR garam masala
- 1 1/2 tsp pomegranate powder or mango powder (aamchur) or both
- 1 tsp fennel powder
- 1/2 tsp sambar powder
- 2 tsp sea salt–salt to taste
- 1/2 tsp white pepper powder optional
Preparation for filling:
Add all the masala and fresh blend in the grated potatoes. Mix and make large size balls.
Preparation for dough:
4 cups of whole wheat flour, 1/4 tsp salt, pinch of asafoetida and 1/8 tsp red pepper powder–make soft dough by adding water little at a time so it is easy to spread. It’s okay to over work the dough. Cover with a towel for 10 minutes before making the parathas.
Oil hands and make a small ball – flatten and roll. Oil it, put potato ball on top, cover and close dough. Use all purpose flour to spread the paratha thin or thick and remove extra flour before shallow frying on both sides. Your choice to make it soft or crispy. My family gives their request a day before. Enjoy with pickles, mint yogurt, and chutneys or even melted grated Mexican cheese blend.