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Ingredients
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Quantity
|
|
Whole wheat flour (atta)
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2 1/8 cups
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|
Potatoes
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4 large
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|
Butter
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½ cup
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|
Cumin
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1 tsp
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Ginger paste
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1 tsp
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Coriander leaves – finely chopped
|
4 tsp
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Salt
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to taste
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Boil potatoes, peel and mash them. Add ginger, cumin, salt and
coriander leaves and mix well.
In flour, add 2 tsp. butter and sufficient amount of water (about
1.25 cup) and make it into dough -- like bread dough (basically add enough
water to form the dough into a ball).
The dough is made into small balls and the balls are flattened
(not rolled, just flattened between the hands). The potato mixture from step 1
is also made into balls, about the same size as the dough balls, and placed on
top of the flattened ball of dough. The dough is then shaped around this top
ball so that you're left with a dough ball again, but with the mashed potato
mixture at its center.
Carefully roll the dough, until it is thinly spread with the
potato mixture until inside the center. The thickness should be roughly equal
to half the thickness of pita bread or about one and a half times the thickness
of a tortilla (it's surface area should be about that of a tortilla).
In a wide non-stick pan on medium heat add a 3-4 teaspoons of
butter and place the rolled dough inside. When small bubbles start appearing on
the surface, turn it over and cook for a few more minutes. Then turn it over
again and add about 2 tsp. of butter. Do this until both sides of the rolled
dough are golden brown. An Aloo Paratha is ready!
