Best Indian Potato Stuffed Paratha Recipes

INDIAN POTATO-STUFFED PARATHA

Indian Potato-Stuffed Paratha image

This is how to make potato paratha - a shallow, fried, Indian bread stuffed with a tasty potato mixture. This is good for a kid's tiffin box. Serve potato paratha hot with curd, pickle, and green chutney.

Provided by krishna biswas

Categories Bread Quick Bread Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

3 medium potatoes, peeled and cubed
2 cups whole wheat flour (atta)
salt to taste
¼ cup water, or as needed
2 green chile peppers, finely chopped
2 dried roasted red chile peppers, crushed
1 teaspoon chopped coriander leaves, or to taste
1 teaspoon garam masala
½ teaspoon roasted ground cumin
½ teaspoon amchoor (dried mango powder)
1 pinch asafoetida powder
salt to taste
vegetable oil for frying

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Let cool 10 minutes.
Combine whole wheat flour and salt in a bowl. Add water; knead, adding additional water as needed, until dough is smooth. Cover and set aside for 10 minutes.
Mash the boiled potatoes in a bowl. Add green chile peppers, red chile peppers, coriander leaves, garam masala, cumin, amchoor, asafoetida, and salt. Mix well and set aside.
Form dough into small balls and flatten by pressing. Place a small amount of potato mixture evenly into each flattened dough ball, reserving any leftovers. Lift up edges of dough and seal completely by pressing. Sprinkle each with flour; use a rolling pin to flatten.
Heat a nonstick tawa, or a large domed griddle, over low heat. Cook each paratha for 2 minutes and then split with a knife into 2 halves. Pour vegetable oil in on both sides and fry until light brown and crispy, 2 to 3 minutes. Transfer to a serving plate and garnish with reserved mashed potato mixture.

Nutrition Facts : Calories 358.8 calories, Carbohydrate 76.1 g, Fat 2.9 g, Fiber 12.1 g, Protein 12.3 g, SaturatedFat 0.5 g, Sodium 96.4 mg, Sugar 2.8 g

ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)

Aloo Paratha (Indian Potato-Stuffed Flatbreads) image

This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!

Provided by skat5762

Categories Breads

Time 1h30m

Yield 6-12 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 medium potatoes
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt
fresh ground pepper, to taste
1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
kalamata olive, chopped,to taste

Steps:

Boil potatoes in salted water to cover, until tender.
While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
Add 2 tablespoons of oil, then water.
Mix until this becomes a defined (albeit sticky) ball of dough.
Remove and knead until smooth, adding flour or water as necessary.
Cover dough with plastic wrap and set aside while preparing potatoes.
When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
Taste and adjust seasonings as necessary.
On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
Roll each piece into about 4-inch round.
Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
Pinch dough closed and press down to distribute filling evenly.
Heat a large cast iron pan over medium-high heat for 2-3 minutes.
Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
Cook each bread for about 3 minutes per side, until brown spots appear.
Repeat until all are done.
Serve hot or room temperature.