Anyway, I prepared aloo parathas for dinner the other night, and I have only one word to describe them: YUM! Hot off the stove, smeared in ghee, flavorful and filling, aloo parathas make for a perfect one-dish meal, accompanied by just plain yogurt and perhaps a spicy pickle. As if I didn't eat enough of the parathas, I remembered all those aloo paratha and mastani dinners with my family in India, and I suddenly began to crave mastani! Of course, you unfortunately cannot find mastani here in the U.S., but I satisfied my craving by running out and buying my favorite ice cream instead :)
For the dough:
2 cups atta/whole wheat flour
2 tsp. oil
3/4 tsp. salt
1 tsp. mung flour
1/4 tsp. methi (fenugreek) powder
2 tbsp. yogurt(if you want to incorporate soaking)
enough water to make a very soft, pliable dough
Combine all the ingredients except for the water in a large bowl. Gradually mix in the water until you have a soft, pliable dough. Knead for one minute, cover with plastic wrap, and let it sit at room temperature for 12-24 hours if you wish to incorporate soaking, or at least 1/2 hour to fully work the dough.
For the filling:
4 large potatoes, boiled, peeled and mashed
1.5 tbsp. lemon juice
paste made with 3 green chillis and 1/2 tsp. ginger
1 tsp. garam masala
1 tsp. coriander powder
1 heaping tsp. cumin powder
salt to taste, or about 1 tsp.
2 tbsp. chopped cilantro leaves
Ghee or melted butter for brushing
Mix the mashed potatoes with all the seasonings until thoroughly incorporated. Divide the mixture into 10 equal-sized balls. To make the parathas, make ten 2 inch balls from the dough. Roll each dough ball into a small circle that is larger than each ball of the potato mixture. Place one potato ball in the center of each circle of dough, and close the dough up and around the potato mixture. Flatten the dough ball, dip in flour to lightly coat, and roll in out on a floured surface into a round paratha about 8" in diameter. Cook on a preheated skillet on each side until golden brown. Then, brush each side with ghee or melted butter and cook again until slightly crisp on each side. Serve hot with plain yogurt or raita and a pickle.