ALOO PARANTHA
Serves: 4 people
Prep Time: 60 minutes | Cooking Time: 10 minutes
Dietary Style: Veg.
DF / Vegan Sub: coconut oil.
Anyone who’s ever been on an Indian train knows how delicious and portable a stuffed parantha is - wrapped in tin foil or packed in a tiffin, they stay warm and are a filling and healthy snack for long journeys. For us, they were a Saturday lunchtime treat. I make them pretty frequently as an after school snack or a quick “work lunch” for myself. There are other filling options, but for me aloo is always the classic and a bit of a go-to. This is a great zero-waste option for using up leftover mashed potato, as well.
INGREDIENTS
For the spiced aloo stuffing
- 200 gm potato, boiled and skinned
- 1 tbsp ghee
- 1 tsp fine white salt
- 2 tsp cumin seed
- 1/3 tsp ground turmeric
- 1/3 tsp amchur
- 1/2 tsp Kashmiri chilli
For the parantha dough
- 1.5 cups atta flour
- 1 tsp salt
- hot water to bind
To cook aloo parantha
- ghee
Boil your potatoes with the skin on until soft but not broken apart. Strain and leave to cool. Once cool enough to handle, skin the potatoes and roughly mash in a bowl.
Heat 1 tbsp of ghee in a medium sized frying pan, turn to a medium heat and add the all spice for the potato. Wait until the ghee has melted and the spice is aromatic - about three to five minutes - before adding the mashed potato and stirring through. This is not so much a c cooking process as it is a combining process, so remove from the heat once the potato and the ghee and spices is well combined. About two to four minutes. Set aside.
In a mixing bowl, place the atta flour, 1 tsp of salt and 1 tsp ghee and combine under a thin stream of hot water until just together. Not too wet, and not too dry and hard. Look to the recipe on chapatti on the website for more detailed visual instruction if unsure.
Once the parantha / chapatti dough is made, add the 200 gm of spiced and mashed potato and work on the bench until well combined. Keep atta flour on hand to add to the dough if it feels too wet.
Divide the mix into balls of dough around the size of a small lime. Roll out on a well floured bench until around 2 or 3 centimetres thick. Heat your griddle, pan or tawa to very high heat and cook the aloo parantha with a dab of ghee on both sides.
Serve with pickle and raita.