Indian Aloo Paratha

Baking and Desserts | Indian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Indian Aloo Paratha

Ingredients

Wheat Flour - 4.6 oz
Wheat Flour - 2.5 oz
Water - 3 fl oz
Vegetable Oil - 4 tablespoons
Salt - 1 teaspoon
Salad Potatoes - 5 pieces
Meyer Lemon Juice - 1 teaspoon
Dill - 1 bunch
Red Curry Powder - 1 teaspoon

Step by Step guide

Step 1

Mix the flours, add water, oil, and salt, and knead the dough thoroughly. Place the dough in a bowl, cover with plastic wrap, and let it rest for half an hour.

Step 2

Meanwhile, prepare the filling — boil the potatoes and mash them into a puree. Finely chop the dill, add it to the potatoes along with lemon juice, salt, and spices. Let it cool.

Step 3

Now divide the dough into 4–5 approximately equal parts. Roll each part into a circle (it doesn't have to be perfectly round) about 4–5 mm thick. Place an equal amount of filling in the center of each circle and fold the edges of the dough towards the center to cover the filling from the top. Press the gathered edges of the dough tightly, then roll out into as round a flatbread as possible, being careful not to press too hard so the filling doesn't spill out. Sometimes air bubbles form inside; you can puncture them with a fork to release the air.

Step 4

Once all the flatbreads are nicely rolled out to the desired shape (the first one might be a bit crooked, but by the third flatbread, you'll be a pro), fry them in a dry skillet over high heat on both sides. As soon as the flatbreads start to look like pale leopards with bright spots — they are ready! Serve warm.