Indian Stuffed Aloo Paratha

Last Updated on December 20, 2024

This recipe is from Michaela S. Samanth, a Slovak living in India, and I thank her very much for it. I have eaten parathas in Indian restaurants several times and now I know how to make them at home.

Ingredients:

For the dough: 1.5 cups smooth flour about 1 cup of lukewarm water 2 tbsp ghee (clarified butter) or melted butter 1/2 tsp salt For filling: 4 pcs smaller potatoes 2 pcs garlic cloves 2 handfuls of spinach leaves spices to taste (garam masala, cumin, ground coriander and turmeric) fresh parsley or coriander (who likes) (grated cheese can also be added) salt

Procedure:

1. First boil the potatoes in their skins, let them cool and then peel them
2. Mix the flour with ghee or melted butter, add salt and gradually work in the water to make a non-sticky dough, you don’t necessarily need to use all the water, if the dough is too sticky, add a little flour
3. In the meantime, mash the potatoes in a bowl with a fork, add the spices, salt, throw in the steamed spinach leaves and mash the garlic into the mixture, mix well and form 5 equal sized balls
5. Divide the dough into 5 parts and shape into loaves, roll out each loaf and cover with a ball of the mixture, wrap it like a bun and roll it out gently (so that the dough does not burst anywhere) on all sides to form a pancake about 0.5 cm thick (the dough is easy to work with, so do not worry)
6. Heat a dry frying pan (preferably cast iron or thick-bottomed) to high heat, then turn the heat down to half and fry the pancakes on both sides; brown blisters will form and the pancakes will puff up, but they will flatten out again when removed
7. Brush the finished pancakes with melted butter.

Recommendation:

For a detailed photo-procedure, see here: Indian Stuffed Aloo Paratha

Note:

Source. More recipes can also be found on the blog: In the Kitchen Always Open ….