The Aloo Show
What’s better than eating parathas with potatoes? Oh yeah, stuffing them with potatoes to make it simpler.
For the paratha dough
whole wheat flour
atta, I used Pillsbury
give or take 1 or 2 tbsp
salt to taste
For the stuffing
finely chopped (optional)
finely chopped (or to taste)
ginger garlic paste
Black salt heap
1 1/2 heaped
Kashmiri chilli powder
salt to taste
Flour- to dust
Oil- to cook
Boil the potatoes. They should be cooked just enough to grate, not to mash. Drain.
Place all the ingredients for the dough and knead gently for a more soft and elastic dough, not sticky.
Wet a kitchen towel and keep the dough covered for at least 15 to 20 minutes.
Once the potatoes have been cooked, cool and peel them.
Grate them into a large mixing bowl. That way you make sure you don’t have any lumps.
Add the remaining ingredients for the stuffing and mix well to combine evenly.
Make slightly smaller, lime-sized, balls out of the stuffing and place on a baking tray.
Knead the dough one final time and make lime size balls out of it.
Flour a wooden board. Take one dough ball, roll out (using enough dusting flour) to a circle that’s bigger than the potato ball. It has to be around 1/2 cm thick.
Place the potato ball in the centre.
Wrap the potato ball with the dough and gather and pinch the top.
Flatten, sprinkle some more flour on top and roll it out into a a circle. Be gentle. Repeat with the rest of the dough and potato balls.
Place a tawa on medium- high heat and once hot, grease with a little oil.
Place a paratha on it. Brush with some oil lightly on top. Flip the paratha.
Continue this process till the paratha doesn’t look raw any more. It should take about 2 to 3 minutes per paratha.
Serve hot with some thick yoghurt and pickle of your choice.