Aloo Paratha

Potato-Stuffed Flatbread, also known as Aloo Paratha, is a popular and flavorful Indian bread. This recipe is an adaptation of the original recipe by Julie Sahni, a renowned Indian cook and cookbook writer. Aloo Paratha is a delicious combination of a flaky bread exterior and a savory, spiced potato filling. It can be enjoyed as a main dish, accompanied by yogurt, pickles, or chutneys, or served as a side dish alongside curries or other Indian delicacies.

MAKES: 4 to 6 servings (8 to 12 paratha)

TIME: At least an hour

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour, plus more for rolling out the dough
• Salt
• 1 teaspoon ajwain, dried thyme, or ground cumin
• 2 tablespoons neutral oil, like grapeseed or corn, plus more for brushing the breads
• 1 1/2 pounds starchy potatoes, peeled and cut in half
• 1 jalapeño or other hot fresh chile, seeded and minced, or more to taste
• 2 teaspoons ground coriander
• Freshly ground black pepper
• Juice of 1/2 small lemon
• Melted butter

INSTRUCTIONS:

1. Combine the whole wheat flour, all-purpose flour, 1 teaspoon salt, and ajwain in a food processor. Turn on the machine and add the oil and 3/4 cup water through the feed tube. Process for about 30 seconds, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. If the mixture is too sticky, add flour a tablespoon at a time. Remove the dough and shape it into a ball using flour as necessary. Wrap the dough in plastic and let it rest while you prepare the potato filling. You can also refrigerate the dough for up to a day or freeze it for up to a week if desired.
2. Put the potatoes in a large saucepan and add enough water to cover them along with a large pinch of salt. Bring the water to a boil over high heat, then reduce the heat to a steady simmer. Cook the potatoes until they are tender, which usually takes about 15 to 20 minutes. Drain the potatoes and mash them along with half of the minced chile, ground coriander, a large pinch of salt, some freshly ground black pepper, and the lemon juice. Taste the mixture and adjust the seasoning according to your preference, adding more chile for extra heat if desired.
3. Once the dough has rested, prepare your work surface by dusting it with all-purpose flour. Break off a piece of dough about the size of a golf ball and toss it in the flour. Roll the dough between your hands to form a ball, then flatten it into a 2-inch disk. Use a floured rolling pin to roll the dough into a thin round, approximately 5 inches in diameter, dusting with flour as needed.
4. Place about 2 tablespoons of the potato filling in the center of the dough round. Bring the edges of the round up over the top of the filling and press them together to create a pouch. Press down on the “neck” of the pouch with the palm of your hand to form a slightly rounded disk. Turn the disk in the bowl of flour and roll it out again into a round, this time measuring around 6 to 7 inches in diameter. Pat the paratha between your hands to brush off any excess flour. Transfer the paratha to a plate and cover it with a sheet of plastic wrap. Repeat this process with the remaining dough and potato filling, stacking the parathas on the plate with a sheet of plastic wrap between them. If needed, you can refrigerate the stacked parathas for up to an hour or two before cooking them.
5. Heat a griddle or cast-iron skillet over medium-high heat for a minute or two. Place one paratha (or two, if they fit) on the griddle or skillet and cook until it darkens slightly, usually less than a minute. Flip the paratha with a spatula and cook for another 30 seconds on the second side. Use the back of a spoon or a brush to coat the top of the paratha with oil. Flip the paratha again and coat the other side with oil. Continue cooking the paratha until the bottom of the bread has browned, then flip it again and repeat the process. Repeat this cooking process for each paratha until both sides are golden brown and crispy, which usually takes around 2 to 3 minutes per paratha. As the parathas finish cooking, remove them from the pan and brush them with melted butter if you plan to serve them hot. Otherwise, you can wait until you reheat them before brushing with butter.
6. For a variation, you can make Cauliflower Paratha by replacing the potatoes with 1 small head of cauliflower and using mustard seeds instead of ground coriander. Follow the same steps to prepare and cook the parathas, adjusting the seasoning according to taste.

Enjoy the delightful flavors and textures of Potato-Stuffed Flatbread (Aloo Paratha). Whether served as a main course or as a side dish, these savory flatbreads are sure to impress with their delicious filling and flaky exterior.