Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup boiled and mashed potatoes
- 1/2 cup chopped dried plums (aloo bukhara)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Water as needed
- Oil for cooking
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. In a large mixing bowl, combine the whole wheat flour, mashed potatoes, chopped dried plums, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 10-15 minutes.
3. Divide the dough into equal-sized balls. Roll each ball into a small disc and place a tablespoon of oil in the center.
4. Bring the edges of the disc together and seal them. Roll the dough ball into a circle, dusting with flour as needed.
5. Heat a tawa or griddle over medium heat. Place the rolled out paratha on the tawa and cook for 1-2 minutes on each side, or until golden brown.
6. Brush the cooked paratha with a little oil and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories per serving: 180
Fat: 5g
Carbohydrates: 30g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or a gluten-free flour blend.
- Boiled and mashed sweet potatoes can be used instead of regular potatoes.
- Dried apricots or figs can be used instead of dried plums.
Variations:
- Add chopped onions, green chilies, or fresh herbs like cilantro or mint to the dough for added flavor.
- Stuff the paratha with a mixture of spiced mashed potatoes and peas for a classic aloo matar paratha.
- Use different spices like turmeric, paprika, or cinnamon to change up the flavor profile.
Tips and Tricks:
- Make sure the dough is well-kneaded and rested to ensure a soft and pliable paratha.
- Use a non-stick tawa or griddle to prevent sticking.
- Brush the cooked paratha with a little ghee or butter for added flavor.
Storage Instructions:
Store the leftover parathas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the parathas in a toaster oven or on a tawa over low heat until warmed through.
Presentation Ideas:
Serve the parathas on a platter with a dollop of yogurt and a sprinkle of chopped fresh herbs.
Garnishes:
Chopped cilantro, mint, or green onions
Pairings:
- Serve with a spicy chutney or pickle for added flavor.
- Pair with a cup of chai tea or lassi for a traditional Indian breakfast.
Suggested Side Dishes:
- Serve with a side of raita or yogurt for a cooling contrast to the spicy paratha.
- Pair with a simple salad of sliced cucumbers, tomatoes, and onions.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the paratha is sticking to the tawa, sprinkle a little flour on the surface before cooking.
Food Safety Advice:
- Make sure the potatoes are fully cooked before mashing them.
- Store the parathas in the refrigerator and reheat thoroughly before eating.
Food History:
Parathas are a traditional Indian flatbread that originated in the northern region of India. They are typically stuffed with spiced mashed potatoes, paneer, or vegetables and served with a side of yogurt or chutney.
Flavor Profiles:
The aloo bukhara paratha has a sweet and savory flavor profile, with the dried plums adding a subtle sweetness to the spiced mashed potato filling.
Serving Suggestions:
Serve the parathas for breakfast, lunch, or dinner with a side of yogurt, chutney, or pickle.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian