Aloo Paratha

" What's 'taters precious, what's 'taters, eh?
Po-tay-toes. Boil 'em, mash 'em, stick 'em in a stew "

Well the one thing Sam Not-so-wise forgot to mention are Parathas! Good ol’ taters make for amazing, yummy bread aka Parathas. In India, we call ’em Aloo Paratha. Deconstruct the bread, and you have some yummy potato curry stuffed into whole wheat dough. Nutritionwise – you’ve got your daily dose of fibre and some good carbs. Yup, potatoes are good carbs. They have potassium, Vitamins B1 and B6, folates and even Vit C and  some fibre too! So eat my lovelies, eat your potatoes. (Just, er..don’t OD on them, too much of anything is bad *wink*)

Here’s my version of the good ol’ ‘Tater Parathas. How I go about making this yummy thing is to make the stuffing first and then some dough to stuff it into.

Ingredients for Stuffing:
Chopped Onions: 1/4 Cup
2 (or more) Green chillies
1″ Ginger
2-3 Garlic Pods
2 Medium sized potatoes, boiled and grated (roughly 1-1.5 cups)
Cumin Seeds (Jeera): 1 tsp
Turmeric: 1/4 tsp
Dhania (Coriander/ Curry Powder): 1 tbsp
Red Chilli Powder/Paprika/ Chili Flakes -and- Salt: According to taste
A pinch or half a pinch of Garam Masala (optional)
Some fresh Cilantro and half a lime/ lemon
(All the proportions of the ingredients are based according to my taste. If you want to up the onions, or the garlic, go for it! The paratha’s gonna be just fine)

For the Dough (Makes 4 Parathas):
Whole Wheat Flour (I used Aashirvad Atta we get in Indian stores, which I’m pretty sure is not entirely gluten free. So If you’re allergic to gluten, please use gluten free whole wheat flour)
2-4 tbsp of oil (any kind)
Lukewarm Water

Method:
Heat a pan and add about 1-2 tsp of oil to it.Once hot enough, add some cumin seeds and once they start spluttering, add in the ginger, garlic and green chilli paste.
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Stir this around till the paste is slightly golden brown and then add onions
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Once the onions are translucent, whip out the handy little masala box and add some cumin powder, turmeric powder, coriander(curry)powder, paprika and salt to taste. You can also add a very tiny pinch of Garam Masala to add some dimension to the mixture
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Saute the mixture for another 2 minutes till the onion is golden brown and then add in the grated, boiled potato
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Mix everything together, cover it and cook for about 2-3 minutes. (Adjust salt accordingly). Once done, turn off the flame, add some freshly chopped cilantro and add a dash of lime juice. Once cooled, make golf ball sized balls and keep aside (Keep tasting the mixture, and add/don’t add lime – remember, its all about how you want it to taste)
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Next, we prepare the dough. Get some flour (you can also use refined flour if you like, but you won’t get any fibre) and mix in 2 tbsp of oil and some salt to it.
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To the dry mixture, slowly keep adding lukewarm water till the dough is kneadable and soft. Coat on a dash of oil onto the kneaded dough, cover and set it aside for 5 minutes. Remove the cover and divide the dough into 4 golf ball sized spheres.
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Take the dough-ball and start rolling it out. Make sure the center is thick and you’re rolling out along the edges, so the edges should be thinning down as you roll out. Place the potato mixture onto the rolled-out dough and pull the dough upward to cover the potato mixture like a pouch and pinch off the excess like in the picture below. Once that’s done, the paratha is ready to roll (pun intended)
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Sprinkle some flour onto the worksurface and place the pinched side of the ball down and start rolling it out. Keep dusting with flour so the paratha doesn’t stick to the surface and roll out till you can see the mixture peeking through the dough
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Heat a griddle and transfer the paratha onto it. As it cooks, brush some olive oil or ghee onto the side facing up and flip the paratha over. Brush the oil/grease onto the other side and let cook till golden brown spots appear on both sides. (Little oil/ghee is good for you, so put it on your paratha. Ghee speeds up digestion and is healthier than butter. It also works as a catalyst and helps your body absorb vitamins and minerals from food better. So a tablespoon a day of ghee is actually good. Ghee’s available in most Indian stores and even Trader Joes is carrying it these days. So, pretty easy to lay your hands on a bottle)
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And voila! your paratha is ready! Team this with a dollop of spiced yogurt or raita, mint chutney or even plain ol’ tomato ketchup!
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