10
Alu Paratha (Unleavened Bread Stuffed with
Potatoes)
Yield: 12
paratha
Filling
8 medium (1lb 11 oz / 760 g)
potatoes
‘boiled’ (see page 12),
peeled and mashed while still
hot; allow to cool
2 medium (8
1
/
2
oz / 240 g)
onions
finely chopped
2
green chillies
finely chopped
2 tbsp / 30 ml
coriander leaves
chopped
1 tbsp / 15 ml
salt
1
3
/
4
tsp / 8.8 ml
cumin seeds
1
/
2
tsp / 2.5 ml
red chilli powder
1
1
/
2
tsp / 7.5 ml
coriander powder
a pinch
pepper
1
1
/
4
tbsp / 19 ml
pomegranate seeds
crushed
Dough
4
1
/
2
cups / 450 g
sifted wheat flour
3
/
4
tsp / 3.8 ml
salt
2 tbsp / 30 ml
ghee
1
1
/
2
cups / 360 ml
water
Ghee for Frying
1
/
2
cup / 120 g
1. To make filling:
Mix all Filling ingredients.
2.
Rub hands with a little ghee. Make 12 balls about 1
3
/
4
inch/
4.5 cm in diameter. Keep covered.
3. To make dough:
Mix flour, salt, ghee and 1 cup/240 ml
water.
Add enough of remaining water (
1
/
2
cup/120 ml), 2 tbsp/30 ml at a
time, mixing after each addition, till dough forms a soft ball (stop
adding water before dough becomes wet and sticky). Knead till dough
is smooth and elastic (about 2 minutes). Keep covered with a damp
cloth about 30 minutes.
4.
Rub hands with a little ghee. Knead dough briefly. Make
12 balls about 1
1
/
2
inch/3.8 cm in diameter. Keep covered with a damp cloth.
5.
On a floured board, roll each ball of dough into a flat round
4
3
/
4
inch/12 cm in diameter (see page 4 para 16). Keep on a lightly
floured surface, covered with a damp cloth.
6. To stuff
paratha
:
Place round on palm of hand. Cup hand
slightly to form a depression in centre of round (Figure A). Put a ball of
filling on round (Figure B). Surround filling evenly with dough by
gently opening and closing hand slightly in a pulsating motion till
some edges just meet. Pinch together the edges which meet just enough
to seal (Figure C). Pat sealed area to get an even thickness of dough.
Repeat till round is closed fully.
7.
Place stuffed round on board. Flatten slightly. Stuff and place
remaining rounds of dough in the same way. Keep covered with a
damp cloth.
8.
On a floured board, roll each stuffed ball gently into a flat round
7
1
/
4
inch/18 cm in diameter. Keep on a lightly floured surface, covered
with a damp cloth.
9.
Heat tava on medium heat about 3 minutes.
10.
Put round on tava. Cook as explained on page 5. Cook remaining
rounds in the same way. Serve hot, accompanied with curd.
•
Figure A
Figure B
Figure C
Summary of Contents for Futura Hard Anodised Flat Tuva Griddle
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