I’m still in India which means I’m going to share another popular Indian meal. Aaloo parantha is a staple in any Punjabi home. And let me tell you, it’s the best thing ever. Agreed, it takes a little practice but it’s totally worth it.
So go ahead and enjoy. Let me know how you like it.
For the stuffing:
- 3 potatoes, boiled and peeled
- 1 onion, chopped
- Half bunch cilantro, chopped
- 1 tbsp salt (or to taste)
- 2 tsp amchoor powder (dry mango powder)
- 1/4 tsp red chili powder (optional)
- 2 cups whole wheat flour
- 1/2 tsp salt (or as per taste)
- 1 to 2 tsp oil or ghee
- Water as required for kneading
- Boil and mash the potatoes.
- Mix all the ingredients for the stuffing well along with the mashed potatoes and set aside.
- In the meanwhile, take the whole wheat flour and make a well in the center.
- Add salt, oil and half the water.
- Bring the mixture together and knead into a smooth soft dough.
- Cover and set the dough aside for 20 to 30 minutes.
- Take a big pinch of dough, flatten it and dust with the flour.
- Take a big pinch of the potato mix. (It should be about 1.5x the amount of dough used)
- Place in the center of the dough and using the sides pleat to cover the potato like a dumpling.
- Flatten the dough mixture and using a rolling pin and whole wheat, roll out a parantha.
- On a hot skillet or griddle, place the rolled parantha, making sure that the flame is on high.
- When the base is partly cooked, flip the parantha.
- Spread some oil or ghee on the partly cooked side.
- Flip again and allow this side to cook more until brown spots appear.
- Spread done ghee or oil on this side as well.
- Flip again once or twice until this side is cooked well too.
- Serve hot with yogurt and pickle.