Aloo Paratha
Aloo Paratha is a super simple way to use up leftover potatoes in your fridge. If you have leftover mashed potatoes or leftover samosa filling I would definitely recommend using it up this way! I love to eat these when they’re super crispy right off the frying pan. I pan fry it in a ton of ghee and its never steered me wrong. This recipe isn’t super traditional but it always comes out exactly how I like it, so definitely feel free to adjust according to your own tastes. I pair this with achar and my red garlic chutney for a yummy, quick lunch!
Ingredients:
For the dough:
- 2 cups wheat flour/atta, plus more for dusting
- 2 tbsp. neutral oil
- 1 cup hot water
- ghee/oil for frying
For the filling:
- 2 Russet potatoes, peeled and boiled (any potato is fine, usually Russet is the least amount of work to peel. You just need roughly 3 cups of potatoes.)
- 1/4 c. finely chopped cilantro (optional)
- 1 tbsp. garlic paste
- 2 tsp. red chili powder (lal mirch)
- 2 tsp. garam masala
- 2 tsp. turmeric (haldi/avej/hardar)
- 2 tsp. ground cumin (jeera)
- 1 tsp. asofoteida (hing)
- salt to taste
Method:
- Prepare the filling by mashing your potatoes with a fork and adding all of the spices and cilantro. You want the filling to be as smooth as possible so it doesnt tear the dough when youre rolling it out.
- To prepare the dough, add the oil to the wheat flour and distribute it throughout your dough with your finger tips. Make a well in the center and add in half of the water. Swirl a fork in the middle and slowly incorporate more flour, exactly as you would do if you made home made pasta. Once the water is fairly incorporated add in the rest of the water a quarter cup at a time. Start to knead the dough thoroughly. You want a soft, supple dough. You may not use all of the water or you may need slightly more depending on how dry your flour is. The perfect consistency is when the dough is fully hydrated but it doesn’t stick to your hands anymore, it should be slightly tacky to the touch but not a sticky mess. All of the dry bits of flour from the sides of the bowl should be fully incorporated. Kneading the dough thoroughly is also very important. Continuously knead for about 3-5 minutes.
- Portion the dough into 8-10 pieces, and rest in a covered bowl for 15-20 minutes.
- Dust your rolling pin and surface with flour and roll out to a roughly 5-6 inch circle. Fill with roughly 1/4 c. of the filling. Bring all the edges back in to the center as if making a dumpling. Dust everything again and roll out the dumpling to a 7-8 inch circle.
- Heat a frying pan on medium-high heat. Add 1 tbsp. of ghee (or you can use oil if you’d like to keep this recipe vegan). Cook until nice and golden brown on one side. Flip and cook until the other side is also golden brown and puffy. Serve immediately with yogurt or pickle!
Aloo Paratha (Potato Flatbread)
Aloo Paratha is a super simple way to use up leftover potatoes in your fridge. If you have leftover mashed potatoes or leftover samosa filling I would definitely recommend using it up this way! I love to eat these when they’re super crispy right off the frying pan. I pan fry it in a ton of ghee and its never steered me wrong. This recipe isn’t super traditional but it always comes out exactly how I like it, so definitely feel free to adjust according to your own tastes. I pair this with achar and my red garlic chutney for a yummy, quick lunch!
Ingredients
For the dough:
- 2 cups wheat flour/atta plus more for dusting
- 2 tbsp. neutral oil
- 1 cup hot water
- ghee/oil for frying
For the filling:
- 2 Russet potatoes peeled and boiled (any potato is fine, usually Russet is the least amount of work to peel. You just need roughly 3 cups of potatoes.)
- 1/4 c. finely chopped cilantro optional
- 1 tbsp. garlic paste
- 2 tsp. red chili powder lal mirch
- 2 tsp. garam masala
- 2 tsp. turmeric haldi/avej/hardar
- 2 tsp. ground cumin jeera
- 1 tsp. asofoteida hing
- salt to taste
Instructions
- Prepare the filling by mashing your potatoes with a fork and adding all of the spices and cilantro. You want the filling to be as smooth as possible so it doesn’t tear the dough when you’re rolling it out.
- To prepare the dough, add the oil to the wheat flour and distribute it throughout your dough with your finger tips. Make a well in the center and add in half of the water. Swirl a fork in the middle and slowly incorporate more flour, exactly as you would do if you made home made pasta. Once the water is fairly incorporated add in the rest of the water a quarter cup at a time. Start to knead the dough thoroughly. You want a soft, supple dough. You may not use all of the water or you may need slightly more depending on how dry your flour is. The perfect consistency is when the dough is fully hydrated but it doesn’t stick to your hands anymore, it should be slightly tacky to the touch but not a sticky mess. All of the dry bits of flour from the sides of the bowl should be fully incorporated. Kneading the dough thoroughly is also very important. Continuously knead for about 3-5 minutes.
- Portion the dough into 8-10 pieces, and rest in a covered bowl for 15-20 minutes.
- Dust your rolling pin and surface with flour and roll out to a roughly 5-6 inch circle. Fill with roughly 1/4 c. of the filling. Bring all the edges back in to the center as if making a dumpling. Dust everything again and roll out the dumpling to a 7-8 inch circle.
- Heat a frying pan on medium-high heat. Add 1 tbsp. of ghee (or you can use oil if you’d like to keep this recipe vegan). Cook until nice and golden brown on one side. Flip and cook until the other side is also golden brown and puffy. Serve immediately with yogurt or pickle!
