We are returning from our trip to Chandigarh to see my mother-in-law. The bus is crowded as usual, but my husband manages to get me a window seat, and then sits down next to me. My mother-in-law has packed us parathas, despite my polite protests. “No, no,” she admonishes. “You must always carry something with you, as you never can tell when you will get hungry.” I am a newlywed and dare not argue with her. She wraps the parathas in foil and adds some pickle in each. I add a bunch of napkins to the plastic bag she hands me. I am not sure how I am going to manage eating that on the ride home, but you don’t say no to your Indian mother-in-law!
Two hours into the ride, I am very grateful for her insistence. The bus driver has stopped at the next town, and the wayside vendors’ foods look seriously dubious. Quickly, I open the packed goodies, and we feast on the parathas. My husband brings hot chai and I happily sip on this delicious beverage as I munch on my parathas.
Parathas are similar to a sautéed tortilla, either plain or filled with spicy potato (allu), or you can make it out of cauliflower (phool gobi), or Diakon-Japanese radish (Moolee). The spices in the stuffing vary. They make a good brunch and vegan meal and are very filling.
Allu Paratha: Indian Potato Stuffed Bread
Ingredients
Filling
- Oil for sautéing the parathas (peanut oil, canola oil, or vegetable oil)
- 5-6 medium boiled potatoes (peeled and mashed)
- ½ tsp Amchoor powder (mango powder, available at any Indian grocery store)
- ½ tsp roasted Zeera powder (cumin powder) (optional)
- 1-2 green chilies, finely chopped (depending on how spicy you want your parathas to be!)
- ¼ tsp chili powder (optional, to taste)
- 1 small onion ( chopped very fine)
- 1 tbsp cilantro (finely chopped)
- salt to taste
Dough
- 3 cups Durham flour
- ¼ tsp salt
- 1 cup water to knead dough (you may need a bit more than 1 cup)
Instructions
- Sift flour and salt. Make a well in the center of sifted flour, then pour half the water in and mix. Continue to add water till the flour is moist and knead dough for about 10 minutes until it is soft and pliant and no longer sticky. You can knead dough in an electric mixer.
- Let rest for about half an hour to one hour.
- Roll out two golf-sized balls into 4" rounds. Place about 2 tbsp of mixture on one of the round flatbreads and spread evenly. Place the other rolled flatbread over it and pat down lightly making sure edges are sealed. Gently roll out to about 6" in diameter.
- Sprinkle a little dry flour on top in case it starts to stick while rolling.
Alternate Filling Method
- Take a slightly larger piece of dough and roll it into a ball. Now flatten it with your palms. Add a tablespoon or two of the potato mixture on the top center of the dough. Cover the mixture by pulling on the sides of the dough and press the dough together on the top so that you have a ball of dough with the potato in the center. Flatten this and roll it out like a tortilla.
To Cook
- Heat flat frying pan or Indian tava on medium heat. Place the rolled-out paratha on it, and cook until you start to see little bubbles on the top side. If the pan is hot enough, this takes about two minutes.
- Carefully flip the paratha over with a spatula, and cook the other side.
- Now pour about a teaspoon or more of oil on the top half of the paratha and spread it evenly.
- Flip the paratha over again and oil the other side the same way. Cook till golden brown on both sides.
- Serve warm with a dollop of butter on the paratha, and plain yogurt and pickle on the side.
Chandigarh Bus Photo via Chandigarh Transport Undertaking
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