Lata Amesur’s recipe for Aloo Paratha
By Quench Staff / Premium Content / April 16th, 2022 / 1
Submitted by Amrita Amesur (Lata is her mother)
About 5-7 servings
- 2-3 medium sized boiled potatoes
- 3-5 finely chopped Indian green chillies (adjust to a lower amount for less heat, as preferred)
- ½ teaspoon of crushed red chili flake or red chili powder – whichever preferred
- 1 teaspoon cumin seeds / Jeera
- 1-2 teaspoons of either chaat masala/amchur- dry mango powder or ground sumac powder, if the others are unavailable
- Handful of chopped coriander leaves
- Salt to taste
- 2-3 tablespoons of oil
- 2 cups of wheat flour/Indian Punjabi style atta (substitute with all-purpose flour if Indian atta is not available)
- Enough water to knead the dough
- Knead a soft dough with wheat flour, water and salt, and finish with a bit of oil to smoothen out the dough. Rest it for at least an hour or more.
- *Mom tip – paratha dough needs to be softer in texture than roti/chapati dough so that it’s more pliable as it carries a stuffing.*
- Peel and mash the boiled potatoes with a masher until mostly smooth.
- To a nicely seasoned hot iron kadai/wok or pan, heat up the oil and add in the cumin seeds. On a medium heat, wait for the cumin seeds to turn fragrant and brown. Then quickly add in the finely chopped green chillies and fry them until fragrant – about 30 seconds.
- Now add the mashed potatoes into the kadai, season with salt and fry along with the spiced oil. Also go ahead and add in the amchur /chaat masala or sumac, red chili flakes/powder and mix through, evenly.
- With the help of a silicone spatula or even a steel one, scrape as you roast the potatoes and the dry spices, across the well-oiled hot surface of the wok. As the potatoes turn from a creamy white to a more golden fried brown texture, they will start to form a light crust. The dry spices will also roast in the kadai. Scrape the lightly browned bits off the pan which is what will bring in another flavour dimension.
- You can taste the mixture at this stage and adjust for spice, seasoning and balance of flavours. Add in the chopped green coriander leaves and stir through to finish and cool the mixture.
- Roll out a smallish flat disk with the dough, then place in about two tablespoons or less of the aloo mixture and wrap the roti around the filling. Pinch up the ends with your hands into a ball, then dust with flour and gently roll out the paratha, slightly thick. Place it on a well-oiled griddle/tawa or a pan to fry.
- Pan fry both sides of the paratha on the griddle till it turns golden brown and lightly crisped with either ghee, oil or even butter, if you prefer it. It should take about a minute or so on each side.
- The oiled griddle should turn this paratha into a nice golden brown crusty stuffed flatbread. This can be served with a variety of condiments and accompaniments – Indian style achaar or pickles, fresh creamy yogurt or vibrant green coriander-mint chutney or ALL of them together, as I prefer it!