Aloo Paratha Mashed Potato Flatbread (Print Version)
Soft flatbread filled with spiced potato, fresh herbs, and pan-cooked to golden perfection.
# Ingredients:
→ Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1 cup water
04 -
2 tablespoons vegetable oil or ghee or butter
→ Filling
05 -
1 1/2 cups mashed potato
06 -
1/2 cup chopped shallots or scallions
07 -
2 tablespoons chopped fresh coriander or cilantro
08 -
1/2 teaspoon grated fresh ginger
09 -
1 teaspoon garam masala
10 -
1 teaspoon ajwain seeds or thyme
11 -
1/4 teaspoon chili powder
12 -
1/2 teaspoon salt
# Steps:
01 -
Combine flour, salt, and water in a mixing bowl. Mix thoroughly, then knead by hand until the dough is smooth and elastic.
02 -
Shape the dough into a ball, cover, and allow to rest at room temperature for at least 20 minutes.
03 -
In a separate bowl, combine mashed potato, chopped shallots or scallions, chopped coriander or cilantro, grated ginger, garam masala, ajwain seeds or thyme, chili powder, and salt. Mix until evenly blended.
04 -
Divide the dough into 4 equal pieces. Roll each portion into a round approximately 7 inches wide.
05 -
Place 1/3 cup of filling in the center of a dough round. Gather the edges upwards to encase the filling and pinch to seal. Flatten gently, then roll out again to about 2/3-inch thickness. Repeat with remaining dough and filling.
06 -
Preheat the oven to a very low temperature to keep the parathas warm while cooking.
07 -
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Cook a paratha for about 1 minute 45 seconds until golden brown underneath. Flip and cook the opposite side for about 1 minute 30 seconds. Transfer to a wire rack and keep warm in the oven. Repeat for remaining parathas.
08 -
Serve the parathas hot, accompanied by yogurt or chutney as desired.
# Notes:
01 -
Ensure the dough is adequately rested to achieve a soft texture and smooth rolling.