Ingredients
500 gr @kingarthurbaking white whole wheat flour
300 gr lukewarm water
50 gr vegetable oil
10 gr salt
For the filling
5 medium size potato
2 tsp salt
1 tsp garam masala
1 tsp cumin
1 tsp chili
1 tsp garlic powder
1 tsp turmeric
½ bunch of cilantro
Tools
Small pot
Masher
Knife
Cutting board
Bowl
Scale
Medium size pan
Rolling pin
Brush
Directions
Step 1
Start by boiling your potatoes until they soften. You want to do that before you start working on the dough, so you can fill the paratha with a room temperature mix, otherwise you will destroy the dough.
4 - 6 medium size potato
Step 2
Once the potatoes are done, mash them until smooth. You want to make sure the potatoes are mashed to a smooth consistency otherwise it will tear the dough once baked.
Step 3
Chop the cilantro leaves and add them to the mashed potatoes with the spices. Mix well and set aside.
½ bunch of cilantro
1 tsp turmeric
1 tsp garlic powder
1 tsp chili
1 tsp cumin
1 tsp garam masala
2 tsp salt
Step 4
Preparing the dough- in a bowl, mix the flour and salt together.
500 gr @kingarthurbaking white whole wheat flour
10 gr salt
Step 5
Add the oil and mix in the flour until you get a sandy consistency.
50 gr vegetable oil
Step 6
Add the water, one ⅓ at a time. Mix until water has fully dissolved, then add another ⅓.
300 gr lukewarm water
Step 7
Once all the water has incorporated in the dough, and there is no flour remaining in the bowl, keep kneading the dough on a work surface for about 8-10 minutes, until smooth and elastic.
Step 8
Round the dough into a tight ball, cover with a plastic wrap and let it rest for at least 30 min.
Step 9
Make balls from the mashed potato mix, the size of a ping pong ball.
Step 10
Divide the dough into balls, slightly bigger than the potato balls.
Step 11
With your fingers, flatten each dough ball, making sure the center is thicker than the edges.
Step 12
Place the potato ball on the flatten dough, and close the dough on it so it’s covered completely and sealed properly. Place on the working surface, the seamed side facing down.
Step 13
Preheat a pan on medium heat.
Step 14
Using a rolling pin, open the Aloo Paratha to a thin layer, the size of your pan (use a medium size pan).
Step 15
Oil the pan gently, and place the aloo paratha directly onto the pan.
Step 16
Once you see a couple of small bubbles forming on the top of the Aloo Paratha, flip to the other side. Make sure to use a spatula with round edges, otherwise it will tear the dough.
Step 17
Immediately after flipping the Paratha to the other side, brush the paratha with vegetable oil. That will keep the dough elastic and will allow it to expand to the beautiful pillow we all been waiting for.
Step 18
Once the Paratha has fully puffed, flip to the other side, brush gently and remove to a plate.
Step 19
Eat while hot with a quick curry or with sourcream.
Step 20
YASSS!
