Aloo Parathas & Couchsurfing!
As usual, this is quite a common dish and you can find loads of recipes for it online - each has its own approach. Here are some tips to make it easier: 1. Grating - apparently that's better than mashing. My couchsurfer friend didn't find my mashed potatoes good enough and he further processed them before use - if not well mashed the potato filling can break the dough barrier - So if the potatoes look as they do below they won't do 2. Keep the size of the filling a bit smaller than the dough ball - makes sense...
Aloo Parathas & Couchsurfing!
As usual, this is quite a common dish and you can find loads of recipes for it online - each has its own approach. Here are some tips to make it easier: 1. Grating - apparently that's better than mashing. My couchsurfer friend didn't find my mashed potatoes good enough and he further processed them before use - if not well mashed the potato filling can break the dough barrier - So if the potatoes look as they do below they won't do 2. Keep the size of the filling a bit smaller than the dough ball - makes sense...
Open in Cookpad AppSteps
- 1
Join couchsurfing.com. Invite a certain young research scientist from Goa. If he's that certain wonderful young man, he'll make you some divine aloo parathas and the best part of it was that he made them on Mother's Day - I was thrilled!
- 2
Put the flour in a wide shallow bowl, sprinkle the ajwain over it and add the water slowly. I've never added salt nor oil in making atta dough and do not see the need for it. Keep kneading to moisten all the flour and bind it into soft and pliable dough. Wet your hands every now and again and continue kneading until all the flour comes together to form dough. Cover and keep aside
- 3
Make sure the potatoes are well mashed!
- 4
For the potato stuffing: mix the mashed potatoes with the salt, chilli and cumin seed and coriander powders, green coriander, amchur, onions and green chillies - keep tasting to ensure it's delicious - I do not cook the onions and stuff but my guest did
- 5
Divide into 6 equal parts. Keep aside
- 6
Divide the dough into 6 equal parts and form into balls
- 7
Flatten the balls well, dusting them with dry flour
- 8
Add one part of the potato stuffing in the center, gather corners and seal. Flatten it carefully
- 9
Dust the disc with some dry flour and roll out carefully into a 6/7" circle - see video below if you're a novice to roti making
- 10
Heat a bit of oil on your tawa-and place one paratha on it - keep the flame on medium. You needn't use any oil at all if you choose.
- 11
When the side facing you loses the raw look flip - I tend to lightly press the edges with a spatula once the dough is slightly cooked so that the edges get cooked well
- 12
When both sides have a few brown spots, add a dash of oil and flip the oiled side onto the pan. Move the paratha around pressing lightly with the spatula for a few seconds and flip and repeat on the other side
- 13
Serve hot with dahi and Punjabi pickles
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