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Aloo Paratha

cook:

1 h

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Aloo Paratha is absolutely one of the most special flatbreads I’ve ever made in my life. While traveling to India a couple of years ago, I remember myself enjoying this perfect breakfast every morning with the locals. It’s amazing to see it served with different sides depending on the region you are. This Aloo Paratha I am going to share with you is made with whole wheat and bread flour, originally tho, made with whole wheat flour only. Then stuffed with mashed potatoes, spices and herbs. You would bake it on a hot pan and when you see how it blows up when baked you will be shocked. It’s one of the most exciting moments a baker could have. It makes you happy like a kid, and it’s amazing!

10 aloo parathases

US

original

metric

Picture for Aloo Paratha

10 aloo parathases

US

original

metric

Ingredients

For the dough

whole wheat flour

300 gr whole wheat flour

bread flour

200 gr bread flour

water

300 gr water

vegetable oil

50 gr vegetable oil

fine sea salt

10 gr fine sea salt

For the potato mix

medium size potatoes

5 medium size potatoes

garam masala

1 teaspoon garam masala

cumin powder

1 teaspoon cumin powder

chili powder

1 teaspoon chili powder

garlic powder

1 teaspoon garlic powder

turmeric powder

1 teaspoon turmeric powder

salt

2 teaspoons salt

of cilantro leaves

½ bunch of cilantro leaves

Directions

Step 1

Start by boiling your potatoes until they soften. You want to do that before you start working on the dough, so you can fill the paratha with a room temperature mix, otherwise you will destroy the dough.

medium size potatoes

5 medium size potatoes

Step 2

Once the potatoes are done, mash them until smooth. You want to make sure the potatoes are mashed to a smooth consistency otherwise it will tear the dough once baked.

Step 3

Chop the cilantro leaves and add them to the mashed potatoes with the spices. Mix well and set aside.

of cilantro leaves

½ bunch of cilantro leaves

salt

2 teaspoons salt

turmeric powder

1 teaspoon turmeric powder

garlic powder

1 teaspoon garlic powder

chili powder

1 teaspoon chili powder

cumin powder

1 teaspoon cumin powder

garam masala

1 teaspoon garam masala

Step 4

Preparing the dough- in a bowl, mix the flours and salt together.

whole wheat flour

300 gr whole wheat flour

bread flour

200 gr bread flour

fine sea salt

10 gr fine sea salt

Step 5

Add the oil and mix in the flour until you get a sandy consistency.

vegetable oil

50 gr vegetable oil

Step 6

Add the water, one ⅓ at a time. Mix until water has fully dissolved, then add another ⅓.

water

300 gr water

Step 7

Once all the water has incorporated in the dough, and there is no flour remaining in the bowl, keep kneading the dough on a work surface for about 8-10 minutes, until smooth and elastic.

Step 8

Round the dough into a tight ball, cover with a plastic wrap and let it rest for at least 30 min.

Step 9

Make balls from the mashed potato mix, the size of a ping pong ball.

Step 10

Divide the dough into balls, slightly bigger than the potato balls.

Step 11

With your fingers, flatten each dough ball, making sure the center is thicker than the edges.

Step 12

Place the potato ball on the flatten dough, and close the dough on it so it’s covered completely and sealed properly. Place on the working surface, the seamed side facing down.

Step 13

Preheat a pan on medium heat.

Step 14

Using a rolling pin, open the Aloo Paratha to a thin layer, the size of your pan (use a medium size pan).

Step 15

Oil the pan gently, and place the aloo paratha directly onto the pan.

Step 16

Once you see a couple of small bubbles forming on the top of the Aloo Paratha, flip to the other side. Make sure to use a spatula with round edges, otherwise it will tear the dough.

Step 17

Immediately after flipping the Paratha to the other side, brush the paratha with vegetable oil. That will keep the dough elastic and will allow it to expand to the beautiful pillow we all been waiting for.

Step 18

Once the Paratha has fully puffed, flip to the other side, brush gently and remove to a plate.

Step 19

Eat while hot with a quick curry or with sourcream.

Step 20

YASSS!

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