How to Make ... Aloo Paratha

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My girlfriend missed india.. so we made Aloo Paratha and you guys get a guide

Step 1: The Ingredients

For the mash :

  • 6 small potatoes
  • 1 spicy red chili pepper
  • 4 garlic
  • 1 purple onion
  • 1 ginger root ( about 3 cm cube is needed)
  • a bunch of curry leaves ( 8 are good)

For the Dough :

  • flour
  • olive oil
  • salt
  • sugar
  • water

Step 2: Prepping the Potatoes

we are stream cooking the potatos becuse we want them to be dry

so start by slicing them in half than place them on top of boiling water ( on the steamer) for 30 minutes

cover them up with a pan

Step 3: Slicing Dicing and Frying

slice and dice all the ingediances

start with freying the onions first when they turn brown add everithing else.

i am using Gee ( a type of butter ) for extra flavor but any oil/ butter can be used

cook for about 4 minutes and let it rest

Step 4: The Final Peel

after 30 minutes remove the potatos from the steamer.

peel of the , since they are soft it sould be quiet easy

Step 5: Mashing It All Up

mash the potato with the fried veggies and onions a until its all mixed and smooth

Step 6: How to Make the Dough

150 g flour

1 tablespoon sugar

1 tablespoon oil

100 g water

mix, knead until you can call it dough

Step 7: Resting Phase

The dough need to rest for about an hour

And its much more nice to handle cold mash-potato to warm one..

Dont worry it will be hot soon enough

Step 8: Combining the Aloo With the Paranta

Now that you have everything time for the last prep phase

Cut the dough into six pieces, and round them up so they'll be around 6 cm in diameter, with about 5 mm thickness

Take a little mash and place inside the dough, close the edges so all the mash will be covered then flatten until the mash almost burst through the thin dough.

Step 9: Frying

Place on a pan with some Butter/Oil until brown

Step 10: Dip Note

The dip i made for it can be found at https://www.instructables.com/id/Spicy-Tomato-Sauc...

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    8 Discussions

    1
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    browneaction

    2 months ago

    I made this yesterday and it turned out pretty good. Very tasty in fact. I did this because the kids (and I) are bread addicts and I'm tired of buying expensive breads to mop up curry sauce.. I doubled the dough recipe here which ended up yielded 6 x pieces of bread (enough for a family of five plus one extra for the cook). I did end up adding a bit of extra flour since the mixture was a bit wet meaning I was unable to shape/roll it properly. I think I'll try some different fillings in future; and perhaps even lightly spray with rice bran oil and try baking it in the oven. I'm wondering if those fancy naan fillings you get in restaurants would go OK; like garlic butter, spinach, cheese or spicy lamb mince.

    paratha.JPG
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    AnandM54

    3 months ago

    Great work ..!

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    abuhafss

    3 months ago

    Adding some seeds of coriander and dried pomegranate seeds (dried with pulp) in the mash would make the taste more splendid.

    1
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    Microbe

    3 months ago

    This has taken me back to India where Aloo Parantha is the best thing for breakfast. I.will.make.this!

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    gralan

    3 months ago

    I am most eager to make this recipe. I grew up eating my Swedish Grandparents' lefse, even American Spudnuts, so I have a taste for potato-dough. We love Naan, papusas, baozi, tortillas, Navajo Tacos, and other flat and/or fry bread. Now, thanks to you we have a Paratha recipe we can trust. Our taste buds await, and nothing will go to waste... only our waists. hahaha
    A great treat to share with our neighbors too.

    1 reply
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    SusanS337

    Question 3 months ago

    Just curious...I think I also see cilantro on the display picture of
    ingredients but it is not listed. Is this also used in the recipe?
    Also, did you use a Cayenne chili pepper or a Serrano chili pepper
    (different flavor and heat profiles)?

    1 answer
    1
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    loranditsumSusanS337

    Answer 3 months ago

    Well yes I did use cilantro.. sorry I forgot to mention it. As for the peppers I used Serrano. The ginger really gives it a unique spicy taste so I didn't want to make it too hot