Boredom often sends me into the kitchen, and this time I decided to experiment with Indian cooking.
Anyway, so, challenge accepted! I decided to learn how to make them. And not just Parathas, but stuffed parathas.
I mean, who wouldn’t want a stuffed chapo?!
Aloo parathas, here we go. Recipe adapted from Tasty Indian Recipes
For the parathas:
- 2 cups wheat flour
- 1/2 tsp mixed herbs
- 2 tbsp oil
- Salt to taste
- 1/2 tsp red chilli powder (optional)
- Water to knead the dough – make sure it’s warm. Cold water stiffens dough more.
For the Stuffing:
- 4 boiled potatoes
- 1/2 cup grated cheese
- 4 green chillies, finely chopped. I used sweet peppers, yellow and red, just cause I love them
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 2 tbsp fresh coriander leaves, finely chopped
- Broccoli – just because I love it.
- Salt to taste
How to cook:
1. In a big bowl, mix all the ingredients for the dough.
Gradually add water and try to make a soft and smooth dough.
Set it aside for about 20 minutes
2. Grate the cheese and keep aside.
3. Peel and mash the boiled potatoes in a bowl.
Add salt, green chillies, turmeric powder and garam masala powder.
Mix everything well and set it aside.
4. Heat a pan to cook the parathas.
5. Dust your counter surface and roll out pieces of the dough just like you would with chapatis.
Make sure the dough is not too thin, maybe 1 inch thick.
6. Once spread out, put 2 tbsp of potato mixture in the center, and spread good amount of grated cheese over it.
7. Carefully seal the edges of paratha, lifting the sides to pinch together to seal at the top.
Flatten the stuffed dough with your hand, then roll it again very gently, so that stuffing doesn’t come out.
8. Place the paratha on the hot pan, and cook both sides (just like a chapati!) with oil smeared on top.
Your aloo paratha is ready to serve! Enjoy.
You can serve with a dip, like a sweet/sour dip, or a yogurt dip.