Sunday, July 1, 2012

Aloo Paratha

Pakistan is a fairly large country north of India. Their cuisine is influenced by their neighbors, so I found a lot of repeats when I was searching for a recipe. Nepal, India, and Pakistan serve potatoes (aloo) for breakfast, and many countries serve paratha, or chapati. The Pakistanis combine both to make aloo paratha.



  • 1/2 cup whole-wheat flour
  • 1/4 cup water
  • Pinch of salt

Potato Filling

  • 1 medium potatoes
  • 1/4 teaspoon salt
  • 1 tablespoons chopped cilantro
Mix the flour, salt, and water together to form a dough.  Knead. Set aside, covered with a damp cloth.
While the paratha dough is resting, peel and boil the potato until tender. Mash it up and add the cilantro and salt. (The original recipe also called for cumin seeds, but I didn't have any.)
Form the paratha dough into balls and roll out to disks. Form the potato mixture into balls, and put one ball in the center of each paratha. Fold the corners of the paratha dough around the potato ball. Let it sit for three minutes.
Roll the paratha covered potato balls out into 6 inch disks. Cook on a skillet over medium heat.
Enjoy if you can!

No comments:

Post a Comment