Dumplings and filled pastries
Aloo paratha is a popular Indian breakfast bread and snack made with whole-wheat dough stuffed with a filling of boiled potatoes, cumin, and fresh cilantro, then cooked in a buttered skillet. Unlike layered flatbread, it is filled, making it both filling and quick to prepare.
Knead the whole-wheat flour with the salt and water into a smooth, medium-firm dough. Cover and set aside.
Mash the boiled potatoes well and mix them with the cumin, cilantro, green chile, and ginger. Add salt to taste.
Pinch off portions of dough and place some potato filling inside. Seal the dough and gently roll it into a round on a floured surface.
Cook the parathas in a preheated skillet, brushing each side with butter, until golden-brown spots appear.
Do not knead the dough for too long; knead only until it holds together, or it may become tough. Preheat the skillet, or the paratha may turn dry without developing bubbles on the surface. Contains wheat/gluten and dairy (butter).
Tavayı yeterince ısıtmadan pişirmeye başladım, tarifte 10 dakika yazıyordu ama benim parathalarım 10 dakikada bile üzerinde hiç kabarcık oluşmadı, kuru ve sert kaldı; bir dahakine tavayı daha uzun ısıtacağım.
Yeşil biber bulamadığım için tarifte önerildiği gibi kırmızı toz biberle değiştirdim, bir tutam kullandım; acılık çok daha yumuşak oldu ve çocuklarım bile yiyebildi, bir dahaki sefere de böyle yapacağım.
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