This is a recipe for Indian Bread Stuffed with Potatoes, also called Aloo Paratha. I made this to bring to where we had Thanksgiving. It was a hit!
The kids helped with the Cilantro
Once again, this recipe is inspired from this book:
Elsa helping knead the dough
| Aloo Paratha (Indian Stuffed Bread) |
Recipe Type: Bread
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 8
This is easier to make than one would think and so tasty.
Ingredients
- 2 cups Whole-wheat flour
- 1/2 tsp salt
- 1 tbsp oil or Ghee if available
- 3/4 Water or enough to mix into a stretchy dough
- Filling:
- 1 cup cube potatoes
- 2 tbsp minced Cilantro
- 1 tsp Mango powder or a pinch of Cinnamon if not available
- 1/2 tsp Cumin powder
- 1/4 tsp Tumeric
- Salt to taste
- Vegetable oil for frying
Instructions
- Boil potatoes with pinch of salt and Tumeric
- Prepare the dough by mixing flour, salt, water and oil to form an elastic dough. divide into 2″ balls. Cover for 10 minutes
- Drain liquid from potatoes and mash
- Mix Cilantro and remain spices into potatoes.
- Take a ball of dough and on a lightly floured surface, roll out to 1/8″ thick disk
- Place a small amount of potato filling in the middle of the rolled dough, about 1 tbsp, and fold the sides over the filling. Gently roll out the dough again.
- Cook bread on a lightly greased hot griddle, turning once
Notes
Great served with a raita of yogurt mixed with spices and cucumber
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