Thursday, March 24, 2011

Aloo Parathas

Ingredients for the potato filling:
5 cups potatoes peeled, boiled, and smashed
2 T ghee or vegetable oil
1/2 cup onions, finely diced
1 bunch cilantro, finely chopped
1 green chili pepper, seeded and finely diced
2 cloves garlic, minced
1/2 T mustard seeds
1/2 T coriander seeds
1 T cumin seeds

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Ingredients for the dough:
3 cups whole wheat flour
2 cups all purpose flour
1 T salt
about 1 1/2 cups water

Preparing the potato filling:
Heat a caste iron skillet or a sauté pan over medium high heat and toast the cumin, mustard, and coriander seeds separately, one at a time, stirring with a wooden spoon until fragrant, about 3 or 4 minutes. Heat a sauté pan with the ghee or oil over medium heat and add the garlic, chili and onions and cook until translucent. Add the ground spices and cook for one more minute. Add this mixture to the potatoes. Cool to room temperature and mix in the cilantro.

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Preparing the dough:
Knead together all ingredients to form a slightly stiff dough adding more water or flour as needed. Knead by hand on a lightly floured table for 8 to 10 minutes until very smooth. Allow to rest at room temperature covered with a moist towel for 30 minutes.

Shape into 20 equal sized balls and form each ball, one at a time into a soup bowl shape. Fill the bowl with about 1/4 cup of potato filling and stretch the dough over the filling to seal and form a ball. Flatten out the ball gently without tearing the dough, lightly dust with flour, and carefully roll out to about a 5-inch circle. Cook the filled parathas on a griddle over medium heat on both sides until light golden brown. Serve immediately.

Makes about 18 to 20 parathas


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