Skip to main content

Aloo Paranthas


In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious.

But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

I decided to make aloo paranthas and I did two things differently. One, I used the cling film to wrap potatoes in and microwaved them instead. It took about 6 minutes and the potatoes cooked so much better than the boiled version. They are also drier which makes for a better potato filling. Secondly, I used the cooking foil to line the pan which means that the paranthas won't stick and you can cook them without all the ghee that typically goes in one. Now mind you, I didn't really stick to the plan because I am a Punjabi and I can't not put ghee on parathas. But you can get away with very little and the healthier version tastes just about the same.

You can see the party in action in this video, where several other bloggers make loads of cool dishes. And then, if you are tempted enough, go make my mom's aloo paranthas. They are the best in the world.
http://www.youtube.com/watch?v=f8gyhXe47vA

Ingredients
(for four paranthas)
1 cup whole wheat flour
3-4 tbsp. ghee (less if you are using non-stick pan or cooking foil)

For stuffing
2 medium sized potatoes, boiled
1 small onion, chopped finely
handful of coriander leaves, finely chopped
1 tsp cumin seeds
1 tsp anardana (dried pomegranate seeds)
1 tsp dried coriander seeds
1/2 tsp red chilli powder
1 tsp garam masala
salt to taste

Put the flour in a bowl. Make a well in the centre and add 1/4 cup water. Slowly bring the flour in and mix. Knead until you have a smooth pliable dough, adding more water if needed. Cover and set aside for 15-20 minutes.

Mash the potatoes. Add all the other ingredients for stuffing and mix well. Take a golf ball size portion of dough. Dredge in dry flour and roll out into a thick circle. Add about 2 tbsp. of potato filling in the middle and gather up the dough around the filling, sealing to make a ball stuffed with potatoes. Roll the dough in some dry whole wheat flour and roll out into as thin a circle as possible.

Place on a heated pan, let cook for a minute. Flip, apply a little ghee on each side and cook until golden brown and crisp. The paranthas are served with mango pickle and plain yogurt in my home.

Comments

Srivalli said…
This sounds so delicious, never added anardana, will try next time!..

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are