A beloved Indian breakfast and snack bread, aloo paratha is made by stuffing a whole-wheat dough with a filling of boiled potato, cumin and fresh coriander, then cooking it in a buttered pan. Rather than being layered, it is stuffed, which makes it both filling and quick.
Knead the whole wheat flour with the salt and water into a smooth, medium-firm dough, cover it and set aside.
Mash the boiled potatoes thoroughly and mix with the cumin, coriander, green chilli and ginger, seasoning with salt to taste.
Pull off pieces of dough, place a spoonful of the potato filling inside, seal the edges, and gently roll out into a round on a floured surface.
Cook the parathas in a preheated pan, brushing butter on each side, until golden spots form.
Over-kneading the dough will toughen it, so knead only enough to bring it together. If you do not preheat the pan, the paratha stays dry and will not blister. Allergens: contains wheat (gluten).
Leave out the green chilli and add a pinch of red chilli powder instead for a gentler heat that works for children too.
Admin DadaGastro · verified in test kitchenTavayı 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.