February 8th, 2006
Aloo Paratha
This is as per Alexandra’s request. Alexandra is a 8 yr old business mogul, or she will soon be. Check out her business website at kidsroar.biz. She is absolutely a cutie-pie, extremely bright and talented. She loves to come over to our house, and always tells me to make the aloo parathas. Well she cant say that, she calls it the ‘indian bread’.
Ingredients:
For the filling:
Potatoes 5-6, boiled and mashed
salt as per taste,
red chilli (mirchi) powder,
black pepper powder,
garam masala, (can be bought at an indian grocery store or you may skip it)
chaat masala, (can be bought at an indian store)
lemon juice (as much as you like),
cilantro, (optional)
chopped onions, (optional-Alexandra doesnt like them)
For the dough:
flour (preferably whole wheat or durum, or even all purpose will be fine)
oil,
1 spoon salt,
water
Mix all the ingredients listed under filling in one bowl.
To make the dough, take flour, add the salt and the oil, mix. Then add water little by little, to make a soft dough. (Not too loose, because after sometime, it becomes more loose). Wrap with plastic wrap for atleast 15 mins before you start the rolling process.
You will need a flat frying pan or a griddle. Pre-heat on med-high for sometime.
To make the aloo paratha, make small balls of the dough about 2 1/2 inches in diameter. Dip in some flour, and roll it to form a small circle (about 6 inches diameter). Take some filling with a spoon and place it in the center of the circle. Then pick up one side and start folding over the filling, as if you are trying to cover the filling. (There should be no opening left, or the filling will come out while rolling the paratha/bread).
Dip in some more flour, and roll out to make a circle about 8 inches, taking care the dough doesnt stick to the board (sprinkle some flour, if this happens).
Transfer it to the pan/griddle. When you see bubbles on the top side, then you may flip over. The bottom will have red-brown dots. Apply ghee/margarine to this side. Let the other side roast and then flip back, apply the ghee. Flip once more and its ready. Finally your paratha should look golden-red-brown in color, with a crisp outside.
Make the rest, in the same way. Its best eaten hot, just off the pan!
Eat with yoghurt, indian-pakistani pickles, or just butter!