These traditional Parantha's are made with a delicious spicy potato filling. Can be eaten as a main or a delicious lunchtime snack.
Makes: 6 Medium Prep Time: 30 mins Cook Time: 30 mins
Potato Filling Ingredients
3 large Potatoes
2 green chillis - chopped finely (optional, reduce to 1 or leave out)
1tsp Red Chilli Powder (reduce to 1/2 tsp for mild)
1tsp Madras Powder (reduce to 1/2 tsp for mild)
1tsp Turmeric Powder
1tsp Garam Masala
1tsp Cumin (Jeera) Powder
Chapati Dough Ingredients
2 cups Chapati Flour (Atta) - chapati flour is finely milled Wholewheat flour
Water to knead
1 tsp vegetable oil
Salt to taste
Butter or Ghee (softened)
Method - Making the Potato filling
Boil & mash the potatoes (the mash potato should be soft yet chunky)
Add all the spice to the mashed potatoes
Leave to one side to cool down
Split the mixture into 6 medium sized balls
Method - Making the Chapati Dough
Mix together the ingredients to make a smooth dough.
Split the dough mixture into 6 large balls (these should be bigger than the Potato balls)
Method to Make the 'Aloo Parantha'
Heat a tawa, griddle or frying pan onto a low/medium heat
Roll out the dough into a 10cm circles.
Place the ball of potato mixture Don’t overfill else it will be difficult to roll.
Bring all the edges together folding inwards so the potato mixture is fully covered.
Flatten the ball of dough gently, dust in flour on both sides and roll out again, until around 20-25cm circles.
Place the paratha on the pan. Let the paratha cook for a minute then flip it over. Using a pastry brush, brush over some butter or ghee on the top of the paratha. Flip it again so that the oiled side is at the bottom. Grease the top again with ghee/ butter. Once the bottom has turned golden brown, about 1-2 minutes flip it over and brown the other side. Once both sides are golden brown remove from the heat and repeat the process until the dough is finished.
Serve with plain yoghurt