Potato Flatbread (Aloo Parantha)

15 Feb

Paranthas (Indian flatbread) are a staple food in the Punjabi culture.  They are quite universal.  They can be eaten for breakfast, lunch and/or dinner and stuffed with just about anything (potatoes, cauliflower, radish, paneer, etc.).  Thank you to  Dolly Auntie for teaching and helping me make my first parantha on my own!

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Q: What did the potato say to the flatbread?
A: Aloo-ve you.

Aloo means potato in Hindi.  🙂

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Ingredients: Makes about 4 paranthas.
  • 2 large russet potatoes (You can use any type of potatoes but rustic potatoes are great if you like crispy flatbread)
  • 4 chopped cilantro stems
  • ¼ cup finely chopped red onion
  • 1 lightly packed tsp. finely chopped ginger root
  • ½ tsp. chopped fresh green chili pepper OR 1/8 tsp. red pepper powder (or both if you like it super spicy)
  • 3/4 tsp. salt
  • ¼ tsp. cumin seeds
  • ¼ tsp. garam masala
  • ¼ tsp. ground coriander
  • 1/8 tsp. black pepper
  • flour
  • water
  • oil
Assembly:
  1. Mix 1 cup flour with 2/3 cup water.  Do not add all the water at once; instead, slowly add water.  The dough should be firm, not sticky.  If the dough is too watery, add more flour.
  2. Rub ½ tsp. oil around the entire ball of dough.
  3. (If you have time, leave it in the fridge for a bit so the dough sets.  This step is not necessary.)
  4. Slice the potatoes in half.  Boil them by placing them into an uncovered microwave-safe dish, filled with water 2-3 inches above the potatoes.  Set time for 7-10 minutes.  Check to see if they are done by puncturing potato with a knife.  If the knife goes through smoothy, the potatoes are done.  If there is any restraint, boil the potatoes for a bit longer.
  5. Peel the potatoes and then mash them in a bowl.
  6. Add the cilantro, onion, ginger, green/red pepper, salt, cumin seeds, garam masala, coriander, and black pepper, to the bowl and mix/knead by hand.  (Add more spices as you desire.  There is no such thing as too much spice!)
  7. Get a small ball of dough.  Dip the dough completely in the dry flour.
  8. Roll out into a small circle (the dough should still be thick).
  9. Add 3 tbsp. potato mixture.
  10. Bring the ends of the dough together and seal the ball.
  11. Roll out lightly into a circle.  (Add more dry flour if the dough is moist.)
  12. Heat a lightly oiled pan on medium heat.
  13. Put parantha on pan.
  14. After about one minute, check to see if parantha is cooked by lifting.  Once the side touching the pan is light brown, flip it over.  Add oil on the top.  Once the other side is light brown, flip it and add oil to that side as well.  Keep flipping until cooked well (it can be as crispy or soft as you want).
Serving suggestions:
  • Serve with yogurt, acchar (Indian pickle) and butter.

*  *  *

अपने भोजन का आनंद
Pri

*  *  *

R’s favorite ladies hard at work

step 1

step 2

step 5: peeling

step 5: mashing

step 6

kitchen tip: keep your spices in an Indian “masala dani” (spice rack)

step 7: the ball should be this size

step 7

step 9

step 10: the master teaching the student

step 10: sealed with love

step 11

step 13

step 14

step 14: brush parantha with oil

step 14: if your parantha is completely sealed in step 10, it will puff up and this means you are an expert!!! 1 out of 5 of my paranthas puffed up; so I think I am 1/5 an expert 🙂

the final product

thank you dear dolly auntie for being patient and teaching me to make my first parantha 🙂

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3 Responses to “Potato Flatbread (Aloo Parantha)”

  1. Suneeta Aggarwal February 17, 2012 at 8:33 am #

    Reading your blog always makes me hungry! 🙂

    What are rustic potatoes? Do you mean russet potatoes?

    How does a potato answer the phone?
    Aloo…

  2. Priya Vansh February 23, 2012 at 11:10 am #

    Yum! Looks so delish! Now I am totally craving these – will be sunday brunch! I am also a 1/5th expert 🙂

Trackbacks/Pingbacks

  1. Baked Samosas « RECIPRIS - June 5, 2012

    […] Take out and flip again. Broil for 1 minute. Have extra stuffing? No worries! Use the stuffing for aloo paranthas! […]

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