Aaloo paratha- Potato stuffed wheat flat bread

Aaloo paratha- Potato stuffed wheat flat bread

Aaloo paratha takes a little more time to make than chapathi. But then, you don’t have to make a curry to go with this. So, your total dinner prep time is almost the same as chapathi-curry combo. 

The dough is simple. Fine ground whole wheat flour or atta is used generally. I used equal parts whole wheat and all-purpose flour as I didn’t have atta at hand. Mix all the dough ingredients to make a soft dough either in a stand mixer or by hand. Cover and let it rest at least for 30 minutes. You can go ahead without waiting but then the dough will shrink back when you try to roll it. Divide the dough into 15 dough balls. 

To make the filling, heat the oil in a heavy wok and sauté the chopped vegetables (except the leaves) for about 5 minutes. Add the spice powders and sauté for a minute more. Take off heat and mix in all the remaining stuffing ingredients. Taste for salt and divide the stuffing into 15 portions. Shape into balls. 

Flatten the dough ball into a 3 inch circle and keep one portion of stuffing in the middle. Enclose it with the dough to make a sort of parcel. Pinch to seal. Roll out to a ¼ inch thick disc. Cook on a hot griddle with a bit of butter if you wish. Enjoy with your favourite pickle and yoghurt.

Put the paratha onto the hot griddle. Wait a minute for the bubbles to start popping. You can gently lift it and have a look at the other side. It should have light brown spots. Flip and cook the other side too. You can serve these with a curry or just plain yoghurt and pickle.