ALOO PARANTHA ( wheat flat bread with potato stuffing)
4 medium sized potatoes
1 cup finely chopped onions
½ inch sized ginger root grated
¼ cup finely chopped cilantro leaves
2 jalapeno peppers seeded and finely chopped
1 tsp cumin seeds
½ tsp cayenne pepper
1 table spoon lemon juice
¼ tsp garam masala
1 tsp salt or to taste
1 cup canola oil ( any vegetable oil or light olive oil if preferred)
10- 12 inch flat skillet
Dough for the Parantha
4+ 1 cups wheat flour
1 1/2 cup luke warm water
Pinch of salt
Peel and boil the potatoes till done. Mash the potatoes with a potato masher. In a skillet add 1 table spoon oil and heat it up. Once hot add cumin seeds and let it crackle. Add chopped onions and sauté till golden and translucent. Add the chopped jalapenos and stir. Add the grated ginger and sauté for another minute. Add cayenne pepper lemon juice and stir.
Now add the mashed potatoes , garam masala ,salt and chopped cilantro and stir well till all ingredients are well incorporated.
Turn off the heat and let it cool for a few minutes.
While this is cooling make the dough.
In a large mixing bowl add 4 cups wheat flour and a pinch of salt and mix well. To this add ½ cup luke warm water and mix well and knead it. Keep adding a little water till a firm dough is formed.
Knead it well. Set aside. ( The dough can also be made in a food processor)
1 cup flour is used while rolling out the parantha
Divide the dough into golf ball-sized portions Roll each portion between your hands till they are smooth. Very lightly flour a rolling board or counter surface and roll each ball into a 4" circle. Now take a tablespoon full of the potato and pea mix and spoon it into the center of the circle Slowly lift the edges and bring together to form a pouch. Press the ends together tightly to close the pouch. Press down so that it looks like a flattened pouch. Lightly flour the surface and roll out the flattened pouch in a 8" circle. ( the circle can be bigger or smaller )
Heat the griddle pan and cook the parantha on one side, about a minute. Add ¼ tsp oil and flip the parantha to cook on the other side. With a paper towel formed in a ball gently rotate the parantha so it cooks evenly for another minute. Repeat this with the remainder of the dough and the potato pea filling. Serve this with a dollop of fresh whipped butter.
Prep Time 10 minutes.
Cooking Time 20 minutes
Paranthas are normally served with cucmber and mint Raita
2 cups plain yoghurt
1 medium sized cucumber peeled and grated.
¼ cup finely chopped fresh mint leaves.
¼ tsp sugar.
Salt and pepper to taste.
In a mixing bowl gently whip the yoghurt. Add the grated cucumber, mint leaves, sugar, salt and pepper and mix it well. Serve this cool raita with the hot paranthas.
Prep Time 5 min.
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