2 cups whole wheat flour
1/2 tsp salt
1 Tbsp oil or ghee
1/3 to 1/2 cup water (add in small quantities, see instructions)
Make The Dough
Put flour and salt in a bowl and make a well in the middle. Add the oil and half the water.
Mix and knead, adding water until all the flour is absorbed into the ball.
Knead for about 8 minutes or until you obtain a smooth, soft dough.
Cover and allow to rest for 20 to 30 minutes.
Pinch off two small balls from the dough and roll them into rounds roughly 4 to 5 inches in diameter. (What oz balls, should roll out 3-4" and 1/8-1/4" thick) ??? Try making both the discs the same size. (maybe use small plate to cut out the circles.)
On one of the discs, place the potato stuffing in the center, keeping about 1 inch empty space from the sides.
placing aloo stuffing on rolled paratha using the two disc method.
11. Gently place the second circle on top.
adding second round of paratha on top of the aloo filling.
12. Press and seal the edges with your fingertips. If you are not able to seal the edges, then brush or spread some water on the edges and then seal.
seal aloo paratha by pinching the two discs together.
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13. Dust some flour on the stuffed aloo ka paratha and start rolling.
rolling aloo paratha after stuffing and pinching shut.
14. Roll the paratha into a round about 7 to 8 inches in diameter, or about the size of a normal roti or chapati.
rolled aloo paratha on board ready to be roasted.
Option 2: “The Dumpling Method”
15. Pinch off a medium ball of dough. Roll it between your palms and lightly flatten it. Dust with some flour and roll to a circle about 5 to 5.5 inches diameter.
Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.
placing stuffing on a single round of paratha dough.
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16. Take the edge and start pleating, joining the pleats in the center.
folding and pleating the paratha dough to shut it around the aloo filling.
17. When all of the pleats are joined together, it should look like a Chinese dumpling. Be sure to pinch the pleats together very well so the filling doesn’t leak out while rolling.
after joining all the pleats, the unrolled aloo paratha looks like a soup dumpling.
18. Press the joined top portion slightly downward to flatten it a bit.
press the pointy top of the paratha dough down with a palm to flatten it slightly.
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19. Sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. If some of the filling comes out, then just take a small piece of dough and cover the gap.
Roll, trying to create the same thickness throughout, as you would a pie dough. Avoid keeping the edges thick.
rolling aloo paratha with a rolling pin.
Roast Alu Paratha
20. On a hot tawa (skillet or griddle), place the rolled paratha. The tawa should be quite hot; cooking parathas at a low flame will harden them. Ideally, the finished parathas are crisp as well as soft.
– For a thick bottomed heavy tawa, keep the flame to medium-high or high.
– For a medium or thin bottomed tawa, keep the flame to medium-low to medium.
dry roasting aloo paratha on skillet.
21. When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.
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frying aloo paratha after flipping the first time - there are very faint bubbles beginning to appear.
22. Spread some ghee or a neutral flavored oil (e.g. sunflower) on the partly cooked part.
the aloo paratha has been brushed with oil and is beginning to puff up.
23. Flip again and you will see nice golden blisters on the second side. To clarify, the side which has been spread with ghee will be on the bottom.
This side has to be cooked more than the previous side.
second side of cooked aloo paratha is still dry, but has a few golden spots on it like a tortilla.
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24. Spread some ghee on the second side facing you. A well-made and well-roasted alu paratha will always puff up when roasting.
the second side of the aloo paratha has been brushed with oil and the whole paratha is puffed up in the center like a ufo.
25. Flip again once or twice till both sides are cooked properly, with crisp brown spots. You should also press the alu paratha edges down with a spatula or spoon so that they are fried well. Repeat, making all parathas this way.
I usually stuff and make aloo ke parathe side by side because I love multitasking :-). After they roast, I keep on stacking them in a roti basket or casserole lined with a towel to help keep them warm.
I also add a bit of Homemade Butter on top of each paratha when I serve them.
cooked aloo paratha on skillet.
If your family is ready to eat NOW, you can also serve the aloo ka paratha directly from the tawa (skillet) to the serving plate. Serve some extra butter on the side, along with Mango Pickle, Lemon Pickle, Dal Makhani or some fresh curd (yogurt).
Cooked aloo ke paratha can also be packed in your tiffin for lunch. In fact, aloo paratha used to be my favorite tiffin snack when I was growing up! Some things never change.
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