Paratha is my third choice after roti canai and dosa. But as I grew older, I started to love this simple earthy bread. Usually I eat it along with curry or dal but I start to love eating it just plain.
Paratha bread is a type of flatbread usually cooked on a flat steel surface. It is a very common type of bread in India and Pakistan. Paratha is made with simple ingredients but there are many variations that people created over the time. Potato Stuffed Paratha or Aloo Paratha is one of them. Spiced up potato stuffed in the bread then pan fried on a hot pan. Eat it while it’s hot and try to withstand the hot potato in your mouth. Muahahaha!!
I have been introduced to aloo paratha by Mister Paya. It is one of his favorite meal. He used to eat it in a Pakistani shop near his workplace. Now that we are not near that place anymore, I started making this for him.
You know what, when you are around the food that you can get easily without having to go through the hassles by making it, appreciate those moments because when you are far away from it, you have got to take a lot of effort to make it. And when you try making it, you are hit with endless failures, it is frustrating… But when you get it, when you taste it, that moment is priceless.
This potato stuffed bread is pretty easy to make and you can play around with different spices. You can even add some cooked meat to it and that’s entirely up to you. Go on and have fun with it.
Potato-Stuffed Wholemeal Paratha (makes 6)
Adapted from Pakistani Cooking
- 2 ½ cups of wholemeal flour
- ½ teaspoon of salt
- 1 cup of warm water + 1 tablespoon of water for adjustment
- 2 big potatoes, diced
- 1 medium onion, thinly sliced
- 2 handful of coriander leaves, chopped
- ½ of a green chilli, thinly sliced
- 1 teaspoon of chilli powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- ½ teaspoon of garam masala
- Oil for pan frying
- Combine wholemeal flour and salt in a big bowl. Mix the flour and salt well. Add in 1 cup of water. Mix and form a dough.
- Knead for about 5 minutes. Use the 1 tablespoon of water to adjust the formation of the dough – not too wet or not too dry and doesn’t stick to your hand.
- Put the dough aside for rest. About 1 hour.
- Prepare filling by first boiling the potatoes until soft. Mix onion, coriander leaves, green chilli, chilli powder, cumin, salt and garam masala with the potatoes. Mash it all up and set aside.
- Divide the potato filling to 6 portion.
- When the dough is well rested, divide the dough into 6 pieces.
- Take one piece of the dough and divide into 2. Roll each dough flat.
- Place a portion of the potato filling on one of the flattened dough. Spread the filling evenly. Place the other flattened dough on the filling.
- Using a big round bowl, turn it over and place on the dough. This is for cutting out a perfect circle. Use a knife and run through the edges of the bowl in order to cut out a perfect circle of the paratha. Remove the bowl. Press the edges of the dough to seal the dough.
- In a frying pan, heat up the pan. Put in a thin layer of oil. Turn to medium low heat. Pan fry the paratha on each side. Each side about 5 minutes.