Aloo Paratha / Potato Stuffed Paratha Recipe

In Malaysian weather, to cook in a non air-conditioned kitchen is a total perspiring experience. And if you include food that require individual rolling and grilling such as capatis, then it becomes a total sauna experience. You come out totally wet with sweat, and later taste the salt of your own sweat (literal translation from a Hindi saying), otherwise you pretty much taste the goodness of the capatis at the end of the sauna.

While aloo parathas are my total favourite and most comfort food, I have always avoided making it, leaving the complicated steps to my expert mummy. It is really impossible to cook up all the other side dishes while also making aloo parathas when you have two young toddlers who are happily playing one moment and fighting the other moment.

So when I had some leftover dhal and vegetables from the day before, I thought what perfect platform to give a try on making the aloo parathas. After gathering info from my mom I was all set to work on it! Here's sharing the recipe.

You Need:
(Yields 12 aloo parathas)

The dough
5 cups of atta flour
1 cup of all purpose flour
1 cup yogurt
2 cups of water, add more if needed
some butter

The filling
3 potatoes, peeled and boiled
1 small onion, chopped fine
3 cloves of garlic, chopped fine
2 tbsp finely chopped coriander leaves
1 green chilli, deseeded and chopped fine
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
some paneer, thawed and broken into small pieces
salt and pepper to taste

1/2 cup atta for rolling
some butter for cooking

Method:
1) Mash the boiled potatoes and mix all the filling ingredients together. Keep aside.

2) Mix the dough, and knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
3) Divide the dough into 12 equal parts.
4) Take a dough and using your hand press it into a 3 inch circle. Place1 tbsp of filling into it and pull the edges of the dough to wrap it and roll into a ball.
5) Press the filled ball lightly on dry atta flour from both sides.
6) In the meantime heat an iron pan or any shallow pan.
7) Roll the filled dough into a 6 inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust some dry atta.

8) Cook on the pan till both sides brown. Lather generous amounts of butter on both sides for the pleasant browning.
9) Serve hot with yogurt and coriander chutney.

The parathas were awesome and I even had balance that I can freeze and eat on another day. Nothing beats taking comfort out of the fridge!

Here is my kids' version of Transformers: Age of Extinction. I would rather not talk much about the movie except that we brought the toys in just like this!