STUFFED PAROTHA OR ALU PARATHA

Stuffed parathas are served for breakfast in a lot of parts of India. They are served up with fresh plain yogurt.

I love to eat them with curry for lunch or dinner. They are very easy to make and you can use quite a few vegetables for the filling.   Today's recipe is a simple filling of potatoes, onions, coriander and spices.


Ingredients:

For the filling:

I large and 1 medium potato
1 Onion - finely grated
2 or 3 green chillies - minced
small bunch of coriander - cut finely
half a teaspoon salt
one teaspoon lemon juice
1 teaspoon sugar
pinch of garam masala (optional)


For the paratha dough:

2 cups of strong wheat flour (often called Atta)
pinch of salt
1 clove of garlic - minced
Some sunflower oil

Method:

For the filling: 

1. Boil the potatoes and mash them using a fork

2. Add in the onions, green chillies and coriander

3. Add in the salt, lemon and sugar

4. Mix well using a fork and leave the mixture covered.

Please taste the mixture and adjust the taste to your preference.

For the dough: 

5.   Sieve the flour into a mixing bowl.

6.   Add the salt and garlic to the flour

7.  Add two table spoons of oil to the flour.

8.   Bind the dough  by adding some warm water to the flour.  Keep adding small amounts of water until it comes together as a soft dough almost like play dough.  Knead it well and let it rest for half an hour.

9.   Divide the dough into small balls smaller than a ping pong ball.

10.  Take one ball and roll out the dough to the size of a 3 inch diametre.  Take a small ball of the potato mixture in the middle of the rolled out paratha.

11.      Fold in the edges of the porotha and seal in the mixture.

12.   Using some dusting flour, roll out the porotha.

13.  Cook the parathas gently on a medium to hot griddle or frying pan. 

14.  Once the parathas are slightly cooked on both sides, add a very small amount of oil - using either a spoon or a spray oil and continue cooking the parathas until they are almost golden.

15.  Continue making the porathas and save them in a stack.

16.   Serve the porathas with stuffed vegetable curry or mutter paneer

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