My family has an emotional attachment to aloo(potato) bharay(filled) parathay(flatbread). Why?. I’ll tell you why but before that, I wonder if I mentioned or not but I have 5 kids. All of them are amazing lovely children but sometimes I just don’t understand them. I asked them what they thought about aloo parathay and here is what they think. I’ll assign them numbers, for convenience, also I think it’s funny,hehe.
- #4: I think aloo paratha’s are a very different thing because we don’t eat them very often. (different thing?..:s I swear I thought I made them all the time)
- #1: I like them but I like the garlic chutney more.(This one isn’t much of an eater, I think I knew her answer)
- #5: They taste good and are crispy. (wow, here is something new)😂
- #3: let me think..hmm.. Aloo barhay parathey are awesome because they are filled with potatoes, as the old saying goes “I like potatoes”.(I have no idea what this means, I’m thinking this one likes potatoes)
- #2: When we were kids we used to visit our one and only aunt and she made amazing paratha’s and so we are emotionally attached to it. Also my child smells like an aloo ka paratha..( wait..what?! my cute little munchkin always smells so nice , how can he be compared to an aloo (potato)? hmmph)
So after getting such an amazing response (I’m being sarcastic here if its not obvious enough) from my family I decided there isn’t much else I want to write. We a.r.e emotionally attached. This recipe is my most tried and tested and I wouldn’t trade it for anything. I’ll explain in three parts the potato filling and the dough for the paratha and how to assemble them.
I have step by step pictures of how you should fold the flatbread spread all through the post.
Dough for making flatbread:-
- 4 cups whole wheat flour
- 1 cup all purpose flour
- 1/4 tsp bicarb soda
- 1/2 tsp baking powder
- 1 tbsp vegetable oil
- 1/4 tsp salt
- water as required
- Sieve the whole wheat flour in to a large bowl. Mix in all the dry ingredients.
- Add the vegetable oil using your fingers.
- Add a small amount of water and start to knead the dough. Continue adding water until the dough comes together.
- Knead the dough for a few minutes. The consistency of the dough should neither be too soft or too hard.
- Cover and let it sit for at least two hours.
- 1kg potatoes, boiled and peeled
- 1tsp coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp crushed red chilli flakes
- 1/3 tsp carom seeds
- 1/4 tsp garam masala
- 1/2 tsp ground cumin
- 1 green chilli
- 2 tbsp cilantro
- Toast the coriander seeds and the cumin seeds separately in a pan. Ground these spices.
- place the potatoes in a bowl and mix in all of the spices. Mash the potatoes but dont make it into a paste keep it a bit chunky.
- Add the green chili and the cilantro at the end and mix. taste and adjust seasoning then cover and keep aside.
Assembling the paratha(flatbread):-
- On a smooth flat surface sprinkle some of the whole wheat flour and make small to medium balls of dough. make all the balls as the number of desired parathas and cover them.
- Roll out/flatten one ball of dough using a rolling pin. put a tablespoon full of the potato filling right in the center of the flatbread as shown in image 1.
- Fold over one side of the flatbread over the potato filling see image 2.
- place another tablespoon with the potato filling in the center as seen on image 3. fold the bottom part over it as seen in the image 4
- then place another tablespoon of the potato filling ,image 5 and fold over the side
- repeat the step one more time and now your flatbread is in the shape of a square with all sides folded. Make all the parathas like this and keep them covered.
- Sprinkle some more flour on the surface. Use the rolling pin and roll out the potato filled dough carefully so that it doesn’t stick to the board. Don’t press the flatbread in the center too much. See how I used my fingers to spread out the dough,try that.
- Heat up a flat pan/tava on medium heat.
- Place the flatbread on the tava and cook it on one side for a minute, flip and cook on the other side.
- Now add as much oil as preferred on each side and fry until golden. This way the flatbread won’t absorb too much oil because the dough has cooked a little bit.
- Repeat steps 2-10 for making the rest of the partahas.
- You can freeze these to use later. Just follow until step 7 and freeze .When ready to use just place directly on a hot oiled tawa.
- You can replace the potato filling with any dry filling (beef, daal etc).
Just know that you must tell me how they came out once you try this recipe. I usually serve these with my favorite raita, garlic chutney and pickled mangoes. Omygod even though I made them for this post I’m craving these again.
Aa jao bachon “aloo(potato) bharay(filled) parathay(flatbread)” tayyar hain!!