I have recently been introduced to Paratha & I have to agree these are fabulous! I served them with a Cucumber & Mint Yoghurt dip. This recipe makes 6 Parathas.
The Dough:
- 1 Cup Wheat Flour or Chapatti Flour
- ½ Cup Water
- Pinch of Salt
Potato (Aloo) Filling:
- 2 Large Potatoes, mashed
- ½ tsp Salt
- ½ tsp Cumin Seed
- 1 Green Chilli, chopped
- 2 tbsp Chopped Coriander
- ½ tsp Garam Masala
- ½ cup of Flour for rolling.
Make the Dough:
Mix flour, salt and water to make soft dough. If the dough is hard add a little more water, if too sticky add a little more flour. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Make The Aloo Filling:
Boil the Potatoes for 15-20 mins, let them cool & mash with the back of a fork. Mix in the Chillies, Coriander, Cumin seed, Garam Masala & Salt.
Boil the Potatoes for 15-20 mins, let them cool & mash with the back of a fork. Mix in the Chillies, Coriander, Cumin seed, Garam Masala & Salt.
Making the Paratha:
Divide the dough and potato mixture into 6 equal parts. The potato balls should a little bigger than the dough balls. Roll the dough into 3 inch diameter circles & place a potato ball in the centre. Now wrap the dough around the potato ball & seal. So you have a potato ball with a dough casing. Continue until you have 6 balls & let them settle for 5 mins before rolling them. Heat a heavy frying pan on a medium high until very hot. Roll a dough ball in dry flour, place sealed side up & roll out to 6″ in diameter. If the dough sticks to the rolling pin or surface, lightly sprinkle with flour. Place the Paratha in the hot pan for about a minute then flip the Paratha over & spread 1tsp of oil with the back of the teaspoon, flip back over & spread 1tsp of oil on that side. Light press down on the Paratha & cook til golden brown on both sides. Repeat until you have all six, keep then warm before serving. Serve with any of my curries or as a starter. I was inspired to make these by a friend & found the video a help when making these Paratha. Enjoy!
Cucumber & Mint Yoghurt:
- 5 tbsp Natural Yoghurt
- ½ Cucumber, Peeled & Cubed
- 10 Fresh Mint Leaves, finely chopped
- ½ tsp Salt
- Splash of Lemon Juice
Mix all ingredients in a bowl & place in a refrigerator 1 hour before serving, to let the flavours combine. Enjoy!
This was a wonderful recipe. The addition of the potato made the Paratha so moist with a gorgeous crispy shell…. ten out of ten!
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