Search

Alu Wala Paratha

Updated: Apr 13, 2020

(by Carmanie Bhatti)


2 c. flour

3/4 c. water

7 - 8 T. vegetable oil, divided

1 onion

1/2 in. slice ginger, grated

2 cloves garlic

1 tomato, sliced

salt and pepper, to taste

4 potatoes, cubed

additional oil for cooking

Roti:


In a deep, wide dish, mix the flour with enough water to make a soft dough, dipping hands in water repeatedly to avoid sticking.

Knead the dough on a floured surface until it is smooth.

Cover and refrigerate for several hours.

Make equal sized balls of the dough, and flatten them with a rolling pin on a lightly floured surface.


Potato filling:


Over a medium flame, heat 3 T. oil, and cook onion, ginger, and garlic until lightly browned.

Add tomato, 1/4 c. water, salt and pepper to taste.

Add 4 T. oil and potatoes, and cook until tender, adding another 1 T. of oil if needed.

Let mixture cool, and break up with a potato masher or fork.

To assemble the paratha:

Coat each flattened roti with 1 t. oil

Spread a heaping spoonful of the potato mixture on each roti, and cover with another roti.

Flatten and seal edges together with fingertips.

Heat 2 T. oil in a tava (traditional Indian griddle) or skillet, and cook the paratha a minute or two on both sides.

Do not overcook, or they will be too crisp.

Makes approximately 6 large or at least 12 small parathas. (The Indian paratha size is as small as one's palm; Pakistanis make them the size of a dinner plate.)


Recent Posts

See All

Pelmeni

(by Vica Miller) 2 c. flour, plus additional for rolling dough 1 egg yolk 8 oz. water 1 T. vegetable oil 1 onion 1/2 lb. lamb 1/2 lb. beef salt and black pepper, to taste sour cream soy sauce Pour flo

Crab Imperial

(by Aimee Lee Ball) 5 T. butter, divided 1 T. flour 1/2 c. milk 1 1/2 t. Worcestershire sauce 2 T. dry sherry 1/2 c. mayonnaise 1 T. fresh lemon juice 1/2 t. salt 1/4 t. freshly ground pepper 1 lb. fr

Dolores's Chocolate Chip Banana Bread

(by Ann-Rebecca Laschever) Use the ripest (almost rotten) bananas you can find. The yellow peels should be at least half browned, and the bananas inside squishy and browning.My mom always made it in a