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Aloo Paratha

An interesting breakfast option!
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Course Breakfast
Cuisine Indian

Ingredients
  

Dough

Filling

  • 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.

Instructions
 

Dough

  • 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.

Filling

  • 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.

Notes

*The heat of the filling is completely up to you. I like things spicy hot so I add extra spice. If you like more heat consider adding the jalapenos as I have suggested above. However, if you wish less you can even leave out the cayenne and the jalapenos. These will be nice and savory even without the heat.
**Fermented jalapenos are simple to make, but you can use fresh. However, the fermented jalapenos have a better taste, in my opinion, with a bit of a subdued heat.                                                                               
** Tortilla press is a very useful tool in the kitchen. If you obtain one, get a cast iron press. The aluminum ones are too light to work well.
Keyword Breakfast, indian food
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