Alu Paratha Mashed Potato Stuffed Bread Recipes

ALU PARATHA - MASHED POTATO STUFFED BREAD

Steps:

• To prepare the dough take the wheat flour, add half Tsp of salt, 1 Tbsp of vegetable oil. Mix well and pour water over the flour and knead into a smooth dough. Keep aside to rest.
• Mash the boiled potatoes, add roasted cumin seeds, chopped onion, and green chilly and salt . Mix well till all the ingredients are nicely combined.
• doubh and smashed potato.
• To prepare the paratha, take a golf ball sized portion of the dough, flatten it with your palm. Now place a spoon full of the prepared stuffing in the centre of the flattened dough ball.
• Now bring together all the sides of the dough and pinch them tightly to form a dumpling.
• Place this dumpling on your work top and roll it out gently using a rolling pin. Dust wheat flour on the work top if the dough becomes sticky. Once rolled the paratha should be evenly thick from all sides.
• To cook, heat oil in a frying pan, place the rolled out paratha on it. Cook on one side for two minutes. Flip it over apply some more oil on the surface and cook on both sides till it becomes crispy.
• Serve hot along with plain yoghurt or Indian pickle.
• Nutritional Value - Calories- 625 Fat 39 g, Carbohydrates- 26.2 g, Protein- 28 g.
• Tip: Use a little extra oil while kneading the dough, this will result in crispier Parathas. Also try using other stuffing like crumbled cottage cheese(Paneer) or mashed Peas.
• This paratha has been served along with yoghurt sprinkled with some dried mint and chilli flakes.

ALOO PARATHA (POTATO STUFFED TORTILLA)

Steps:

• 1. for the stuffing, mix together mashed potato, salt to taste, butter and pepper and make a somooth filling.
• 2. Now, mix together flour, 2 TBSP oil, 1/2 tsp salt and a pinch of soda or 1/2 tsp baking powder. Once mixed, add water little by little, knead and make a soft dough.
• 3. Divide the dough in 7/8 portions. Take each portion and flatten to some extent to add the potato filling (about 1 full tsp). Pls see the image.
• 4. close all corners properly with the filling and roll out with a rolling pin.
• 5. Fry the paratha in a skillet with just about one tsp oil in each sid in a medium flame. Serve with butter cube. You may have with greek yogurt as well.

ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)

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.