Aloo Paratha ~ 3 ways

1 Curried Potato stuffing and 3 ways to enjoy it.

POTATO……if you really enjoy this tuber, doesn’t it make you drool at the mere mention of the name? This Paratha / Flatbread is not for the faint of heart…..not because of the carb load but because when you decide to indulge, one has to do it guilt free. Work it off or use grains free alternatives for the bread part if you desire, but when you can afford to indulge…I’d say go for it, as is ! In today’s times, healthy food and healthy living is very personal and subjective to our situations and needs. Gives a whole new meaning to the adage – one man’s food is another man’s poison!

So, if you decide to go for it, I offer you 3 ways to indulge yourself in this deliciousness and be absolutely satisfied ! Every bite exudes flavor and is definitely worth the labor involved. Aloo Paratha is eaten as breakfast in North, West and Central India. The calorie packed breakfast helps one get through a good day’s hard work. But, I grew up eating it for either lunch or tiffin. These make a very good lunchbox option. Our children love it when I packed it for lunch with some……ketchup on the side…yup ! Probably that French Fries Ketchup connection? Whatever makes them finish it..this mama is happy.

I make this stuffing/ masala and often use it in more ways than one. Sometimes it is potato grilled cheese, sometimes quesadillas, fill the dosai for a masala dosai and of course the Aloo Paratha, our favorite of all!

Keep it vegan by not drizzling some ghee over it when serving hot hot parathas or use vegan cheese alternatives for the quesadilla . Everything else makes for a delicious vegan meal.

Recipe : Aloo Paratha 3 ways

Prep Time : 20 minutes Cook time : 25 minutes
Spice Level : 🌶🌶Ease Level : 😃
Serves 4 to 6Entree

Ingredients :

For the potato stuffing :

  1. Organic Yukon Gold Potatoes – 4 medium sized – halved
  2. Scallions – 2 sprigs – chopped
  3. Ginger paste – 1 teaspoon
  4. Garlic paste – 1 teaspoon
  5. Turmeric powder – 1/2 teaspoon
  6. Chili powder – 1 teaspoon or to taste
  7. Coriander powder – 1 tablespoon
  8. Cumin powder – 1 teaspoon
  9. Garam Masala powder – 2 teaspoon or to taste
  10. Salt to taste
  11. Oil

How to make the filling:

  • Wash and cut the potatoes in half.
  • I have used my Instant pot to steam them but you can cook them however you usually do.
  • Prep the IP for steaming, I used a steamer insert in order to steam them so that I can avoid the potatoes touching the water directly. Helps with the consistency of the poatoes.
  • Insert the basket into the inner pot of the Ip that contains at least 1 cup of water to help build steam.
  • Place the potatoes and seal the IP. Set it to Steam More mode and steam on High for 3 minutes for well done potatoes.
  • Once the timer runs out, wait for 5 minutes, release pressure and remove potatoes onto a plate.
  • When cool enough to handle, peel skin and mash really well.
  • Heat a skillet on medium high heat, add oil, and then the scallions. Saute for a minute.
  • Next add all the items listed above from 3 to 10. Stir them quickly so that they don’t burn.
  • Next, add the mashed potatoes and toss well until everything is well combined. Turn off heat and and set it down to cool.

For the Chapati Dough:

Make the dough when the potatoes are steaming in the Instant Pot.

  • Wheat flour – 2.5 cups – white soft wheat works best
  • Warm Water as needed – 3/4 cup plus as needed
  • Salt to taste – optional
  • Oil or ghee – 1 teaspoon

Add the wheat flour and salt to a bowl wide enough to help mix the dough. add the salt if using and the oil/ghee. Then slowly drizzle in the water and make a soft dough. The dough will be sticky at first, but as we keep kneading it will become pliable and will not stick to our fingers. You can use a food processor or stand mixer to do this job for you. Cover it with a damp cloth so that it does not dry out.

Soft, pliable dough

To make the Paratha :

Dust your hands with flour or grease them with oil. I make good parathas, but they are far from being perfect. Some days they come out fluffy and with no tears, but many times they don’t. If you hear me, then do not worry, it will still taste yum ! Serve it with dal, any vegetable curry, yougurt or just some pickle..or all of it:)!

To make Potato filled quesadilla :

Use the same dough and roll it out thin like a chapati/ tortilla or use store bought tortillas. Both work really well. Best dipping sauce would be thinned out sour cream or spicy mayo or whatever you please !

For the open sandwich :

It need not be an open sandwich, feel free to make it a sandwich you want…closed, grilled cheese, etc.,. This is a basic idea, an alternative if you like:)! You can drizzle some spicy mayo, ketchup, cilantro chutney or plain yogurt and eat them. I have topped them with some sev, completely optional.

The whole idea is to enjoy one of India’s most favorite and famous flatbreads……but that doesn’t mean the rules are rigid…..make it your own and enjoy!! Ain’t food all about that? Thank you for stopping by and patiently going through a looong post !

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