Aloo paratha is a dish originating in the Punjab region of India. Frequently served for breakfast. The name, derives from aloo, meaning potato, parat, meaning layers, and atta, meaning flour. This dish can be found in other regions of India and in Pakistan. It has spread in popularity from Punjab and India, to Malaysia, Singapore and even to the Caribbean. It is frequently served with butter, yogurt, types of chutney or pickles.
The following is my version of this delicious breakfast dish. It takes a bit of time, but it worth the effort.
- ¾ cup King Arthur All Purpose flour
- ¾ cup King Arthur Whole Wheat Flour
- 1 tsp sea salt
- 1 cup whole milk
- 1½ cups Mashed Russet potatoes
- ½ cup Chopped scallions
- 2 tbsp cilantro chopped
- ½ tsp grated fresh ginger
- 1 tsp thyme powder
- ¼ tsp cayenne pepper powder*
- 2 tbsp fermented jalapenos, finely chopped**
- ½ tsp sea salt
- ½ tsp fennel powder
- ½ tsp fenogreek powder
- ½ tsp cumin powder
- 1 tbsp lemon juice
Assembly and cooking
- Ghee, canola, peanut or similar oils.
- Place the flours and salt in a mixing bowl of the stand mixer and whisk well.
- Set the mixer on low to medium speed and add the milk.
- When all the ingredients are incorporated and you have a good dough ball, remove and place on a flat, clean floured surface. Knead it until smooth and elastic.
- Take out the bowl and wrap in plastic wrap, set in the refrigerator for at least 30 minutes.
- Place the potatoes, just covered, in a sauce pan with salted water. Bring to a boil and then reduce to a simmer.
- Cook the potatoes until easily speared with a fork.
- Pour off the water and set aside. Mash the potatoes finely. Add potato water if necessary. Set aside until cool enough to work.
- Add to the mashed potatoes, scallions, cilantro ginger, thyne, cayenne, jalapeno's, salt, fennel, fenugreek, cumin and lemon juice. Mix well.
- Taste and adjust seasonings as needed. Set aside.
Assembly and cooking
- Take the dough and cut into pieces. This depends on the size of paratha you wish. I prefer smaller sizes, but larger cut into quarters, see picture, also works.
- Make a ball of each piece, flatten and using a tortilla press**, with both sides covered with plastic, press a piece into a wide flat bread.
- Place the pressed parathas on a plate seperated by plastic wrap.
- Using one paratha at a time, on a clean flat surface, place 1-2 tbsp of the filling the the middle of the paratha. Bring the edges up almost into a "beggar's purse" shape with the filling in the middle.
- Seal the top of the "purse" and then flatten the filled paratha carefully.
- Using a rolling pin, carefully roll the filled paratha until you have the desired size you wish, usually 7-8 inches.
- In a flat crepe pan, or cast iron pan, place 1 tbsp of oil and heat to medium high.
- You want the parathas cooked but not burned, so watch them carefully.
- Fry the paratha until golden brown.
- Place on a plate and serve with a pat of butter or homemade yogurt on top.