![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
[food] aloo paratha
Madhur Jaffrey's recipe, converted into units I find more convenient.
Ingredients
Filling:
700g potatoes
¼ tsp garam masala
2 tsp coriander seed, coarsely ground
1 tsp amchoor
1 tsp salt
leaf coriander & powdered chilli to taste
Teig:
250 g atta
¼ tsp salt
1 tsp oil/ghee
150 ml water (from cooking the potatoes!)
Method
In advance: boil the potatoes. Once cooked, drain (reserving cooking water!) and leave to cool on a tea towel (or similar, to absorb moisture). Once cooled, transfer to the fridge to continue cooling & drying out.
Also in advance, prepare the dough: combine atta and salt, and mix. Mix in the oil/ghee. Gradually add the water, mixing until the dough comes together. Knead, ideally on a floured surface, for about ten minutes. Cover and allow to rest for 30-60 minutes.
When you would like paratha in about fifteen minutes: mash the potatoes together with all of the other filling ingredients. The linked recipe says "Use your hands to break them up—aim for small pieces rather than the texture of mashed potatoes." I have been singularly unable to make this work; I assume what's going on is differing opinions of what constitutes "small pieces" vs "mashed potato". They don't want to be puréed, but A Proper Mash (local definition) is Fine and in fact Preferable. Lumps won't roll nicely.
Set a pan heating. (The cast iron is good for this.)
Knead the dough a little more, still on a floured board, to remind it that it's bread. Divide into six equal portions (or, as we do here, three, and then subdivide one third into two and put the other two-thirds in a container in the fridge for the next two days). Roll one portion out to 5-6" in diameter (this looks Alarmingly Smol if you are used to Strudel but IT IS FINE AND CORRECT, do NOT roll out more than this). Brush with ghee/oil/melted butter. Put one sixth of the potato mush, squished into a ball, in the centre of the dough, then wrap it up neatly, twisting the Rinde together in the manner of a dumpling. Squish gently to flatten slightly, then invert and start rolling out. Quoth Jaffrey:
Ingredients
Filling:
700g potatoes
¼ tsp garam masala
2 tsp coriander seed, coarsely ground
1 tsp amchoor
1 tsp salt
leaf coriander & powdered chilli to taste
Teig:
250 g atta
¼ tsp salt
1 tsp oil/ghee
150 ml water (from cooking the potatoes!)
Method
In advance: boil the potatoes. Once cooked, drain (reserving cooking water!) and leave to cool on a tea towel (or similar, to absorb moisture). Once cooled, transfer to the fridge to continue cooling & drying out.
Also in advance, prepare the dough: combine atta and salt, and mix. Mix in the oil/ghee. Gradually add the water, mixing until the dough comes together. Knead, ideally on a floured surface, for about ten minutes. Cover and allow to rest for 30-60 minutes.
When you would like paratha in about fifteen minutes: mash the potatoes together with all of the other filling ingredients. The linked recipe says "Use your hands to break them up—aim for small pieces rather than the texture of mashed potatoes." I have been singularly unable to make this work; I assume what's going on is differing opinions of what constitutes "small pieces" vs "mashed potato". They don't want to be puréed, but A Proper Mash (local definition) is Fine and in fact Preferable. Lumps won't roll nicely.
Set a pan heating. (The cast iron is good for this.)
Knead the dough a little more, still on a floured board, to remind it that it's bread. Divide into six equal portions (or, as we do here, three, and then subdivide one third into two and put the other two-thirds in a container in the fridge for the next two days). Roll one portion out to 5-6" in diameter (this looks Alarmingly Smol if you are used to Strudel but IT IS FINE AND CORRECT, do NOT roll out more than this). Brush with ghee/oil/melted butter. Put one sixth of the potato mush, squished into a ball, in the centre of the dough, then wrap it up neatly, twisting the Rinde together in the manner of a dumpling. Squish gently to flatten slightly, then invert and start rolling out. Quoth Jaffrey:
Continue rolling out the paratha, flipping every few rolls and dusting with more flour as needed. Roll until the paratha is 7–7½ inches across.Cook, brushing each side with ghee/oil, and flipping to get both sides nicely done. Consider expanding on these instructions in the future when you're not racing the clock for Duolingo Before Bedtime. GOODNIGHT.