Aloo Paratha – Ganeshgrains

Aloo Paratha

Aloo Paratha – An easy and foolproof version of Aloo Paratha, an Indian flatbread stuffed with a spicy potato mixture, that I often make for the lunchbox, for me and my eight-year-old.
Course Bread / Cuisine Indian. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 25 minutes. Servings 12 parathas. Author Vaishali

Ingredients – For the whole-wheat paratha casing: 1 1/2 cups whole wheat flour. 1/2 cup sourdough starter If you are not using sourdough starter, use 1 3/4 cups of whole-wheat flour instead, or a mix of 3/4 cup all-purpose and 1 cup whole-wheat. 1/2 tsp ajwain or carom seeds. 1/2 tsp salt Water for kneading. For the potato stuffing: 4 medium russet potatoes, boiled, peeled, and mashed or grated so there are no lumps. 1/2 tsp red chili powder, like cayenne. 1/4 tsp turmeric powder. 1/2 tsp garlic powder. 1/4 tsp ginger powder. 1 tsp chaat masala. 1/2 tsp garam masala (optional). Salt to taste. 1 tbsp finely chopped cilantro (optional). Instructions – Make the dough: Place all the ingredients except water in a bowl or in a stand mixer. Trickle in the water slowly, kneading as you go, until you have a stiff but pliable dough. Set aside for at least 30 minutes. You can make the dough a whole day ahead and refrigerate. Make the stuffing: Place all the ingredients in a bowl and mix well. Divide into 12 equal-sized portions and form into balls. When ready to use the dough, divide into 12 equal-sized portions and, again, shape into balls. Roll out one of the balls of dough into a disc, about four inches in diameter. Keep the center thicker and make the edges thin. Place the stuffing in the center and pull the edges over the top of the stuffing. Pinch to make a tight seal and squeeze off any excess dough. Flatten into a disc, flour both sides, and roll into a circle about six inches in diameter. Heat a griddle and spray with oil. Place the flatbread on the griddle and let it cook until golden-brown spots appear. Flip over and cook the other side. Flip over a couple more times if needed until the surface is evenly cooked and covered with golden-brown spots. Serve hot with chutney or a cucumber raita or Indian pickles.