(Flat bread filled with spiced
Preparation time: 30 min
Standing time: 30 min
Rolling and cooking time: 8 min for each paratha
2 cups (200 g) atta or sifted whole-wheat flour
1 cup (100 g) white flour
4 tablespoon butter
1/2 cup (125 ml) warm water
1 teaspoon salt
3 medium-sized potatoes
1 tablespoon ghee
1/2 teaspoon cumin seeds
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
11/2 tablespoon lemon juice
1 teaspoon salt
2 tablespoon chopped coriander leaves
Make the dough as directed in the recipe for paratha and set aside
while you prepare the filling.
Boil the potatoes until soft, rinse under cold water, peel, and mash
coarse. Heat a tablespoon of ghee in a saucepan, put in the cumin seeds,
and stir-fry. A few seconds later, add the grated ginger, cayenne pepper,
and turmeric. Stir-fry a few seconds more. Add the mashed potatoes and fry
for 4 - 5 minutes, stirring all the time. Pour the lemon juice over the
mixture, sprinkle in the salt and coriander leaves. Mix thoroughly. Spread
the mixture on a plate to cool.
When the filling has cooled, form the dough into 10 balls and roll one out
into a 6-inch (15 cm) disc. Brush some ghee over the surface of the disc.
Place a tablespoon of filling in the center. Lift the edges of the dough
over the filling and twist them together. Pull off the excess dough and
seal the opening by pinching it firmly. Now dust with flour, flatten into
a patty, and roll out as thin as possible, being careful that the filling
does not break through.
Grease a heavy-bottomed frying pan or griddle with ghee. Fry the paratha
(or several, if the size of your pan allows) slowly, turning it over as
many times as it takes to cook both sides. When both sides are
golden-brown with reddish spots, it is done. Repeat the procedure to make
Alu parathas are delicious served hot with a wet vegetable dish and a
raita or plain yogurt.