Stuffed parathas (V)

This recipe requires preparation in advance!

Another easy to make Indian flatbread. This vegetarian dish is made with a potato (Aloo) stuffing.

I made these with strong wholemeal flour as I had run out of durum atta. I think they are nice this way.

Stuffed parathas (V)

Servings:	Servings: 8 - Makes 8 stuffed parathas
Calories per serving:	31
Ready in:	2 hours, 50 minutes
Prep. time:	2 hours 30 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	27th October 2012

Best recipe review Wow! 5/5 These look like take-away parathas - well done Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion aloo stuffing for parathas
• 1 Cup Golden Temple Flour (duram atta) - Strong flour can be used as a substitute.
• 1/3 — ½ cup water
• ½ teaspoon Salt
• 2-3 teaspoons vegetable oil

Method

1. Starting with 1/3 cup of water, add all of the ingredients in a bowl (or a food processor)
2. Knead or blitz the mixture into a smooth elastic dough adding more water if required. This will take about 5 minutes if hand-kneading
3. Diving in eight equal sized balls
4. Lightly oil a Tupperware-type container add the balls, cover and leave to rest for at room temperature for at least 30 minutes, ideally a few hours.
5. Roll out the dough so it's just large enough to cover the potato ball
6. Wrap the potato with the dough
7. Flour the wrapped dough ball and place the messy side down
8. Roll out to a 6" circle (I forgot to photo this, I was too busy eating the results!)
9. Don't worry too much if the potato comes through the dough. It won't puff up all cheffy, but it'll taste just as good.
10. Place the paratha in a very hot frying pan or tava
11. Heat for a minute then flip over for another minute. I then splash a little oil in the pan and cook for another 2 minutes per side. You can see when they are done. You can oil the paratha rather than the pan. I just find it easier this way.
12. (I like to use olive oil as I feel it's healthier, even if it's not authentic)

• 

  Paratha dough - rested

• 

  Aloo stuffing

• 

  Aloo filling, partially wrapped

• 

  Aloo filling, totally wrapped

• 

  A plate of success (less the 3 that I ate)

• 

  Closer detail

Chef's notes

Source: Golden Temple Flour (duram atta)

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