• Cheyenne

Aloo Paratha


Ingredients

Dough

1 ½ cup atta, or whole wheat flour

1 cup water*

1 tbsp butter

Filling

2 cup potatoes, boiled

1 ½ tsp coriander powder

1 tsp cumin powder

½ tsp turmeric powder

½ tsp garam masala

½ tsp red chili powder

1 tsp salt

2 tbsp cilantro, chopped


Directions

Dough

  1. To large bowl, add the atta. Slowly add water and knead with hands until it comes together into a dough. The dough should not be sticky, but it should not be too dry either

  2. Allow dough to rest 10-15 minutes

  3. In this step, I like to roll the dough in to a “snake”, then pinch off about 9-10 golf ball sized balls, set aside

Filling

  1. To large bowl, add the boiled potatoes (allow them to cool). Then add in all the spices; coriander, cumin, turmeric, garam masala, chili powder, salt, and cilantro. Use a masher to mix. Allow filling to cool completely

  2. Once cooled, take a golf ball size of filling and roll into ball. Set aside

Parathas

  1. Roll ball between hands and dip in atta to prevent sticking

  2. Use a rolling pin to roll into a thin circle, roughly 5-6 inches in diameter. Flour as needed if it starts sticking

  3. Place a ball of filling in center of rolled dough. Bring dough up around the filling and pleat to enclose filling in the dough. Gently press down, then dip in and liberally flour. Use rolling pin to gently, and carefully start rolling the dough back out into 4-5 inch diameter. Reapply flour as needed. Continue until all the parathas are rolled out

  4. To hot tawa, or pan, add a paratha. Cook for 10 seconds, then flip. Brush oil. After another 10 seconds, flip again and apply oil to the other side. Allow to cook 1-2 minutes, or until golden brown spots appear on underside. Flip and let the other side cook 1-2 minutes