Scallion and Potato stuffed Bread - Alu Parantha

By • April 23, 2012 • 12 Comments



Author Notes: Stuffed paranthas are stuffed Indian Flatbreads. The most famous parantha is the one made from potates. In this recipe , I have made stuffing from Potatoes and scallions and it is very delicious. You would like it. It is easy and fulfilling. PistachioDoughnut

Food52 Review: Having become obsessed with paranthas of all kinds when visiting India this past February, I was very excited to test these. They did not disappoint and made for very satisfying paranthas. I made do without a rolling pin so they were a bit thicker than Pistachio Doughnut probably intended (and I had some leftover filling that I ate happily on its own). Redolent of a knish but with a punch of fresh spices and a sharpness from the scallions, they made a lovely addition to dinner and breakfast the next day.
testkitchenette

Makes 4

  • bunches Scallions, washed and chopped
  • 3 Medium sized Potatoes, boiled and mashed
  • 1 tablespoon Green chilli and Ginger paste
  • 1.5 teaspoons Garam Masala
  • 2 teaspoons sesame seeds
  • salt to taste
  • 2 tablespoons Oil + 1tbsp for sauteeing the stuffing
  • 1/2 teaspoon Cumin seeds
  • 1.5 cups Whole wheat flour
  • 2 teaspoons ghee + roasting/shallow frying the paranthas
  • salt to taste for the dough
  1. Take whole wheat flour, ghee and enough water and knead dough out of it. And, leave it aside till we make the stuffing. Keep it covered with a damp towel.
  2. Take boiled potatoes, mash them up, add the garam masala, sesame seeds and season it well. Also add ginger /chilli paste. Keep it aside for a while.
  3. Take some oil in a pan on medium heat, add cumin seeds once the oil is hot.Then add the chopped scallions and saute them just a little bit to bring out the flavors and then add the potatoes mixture. Cook it for few minutes and mix everything thoroughly well. It should take about just 2 minutes to do so.
  4. So, the potato mixture is ready to be stuffed. Take the dough, divide it into equal parts and roll it out into small round shape. (If you like a flaky parantha then follow the pictures I have uploaded here by taking a little bit of ghee spread it on the rolled out dough, sprinkle some dry flour and make a rose bud, flatten out the bud and roll it out and then fill it with the potato scallion filling, seal it and roll it out). What I like to do personally, is roll out all dough balls into the flaky parantha style and make them into buds, and leave them. Then, take them one by one and roll out and stuff them all at the same time. The rolled out and stuffed parantha can be freezed upto a month or so. So, if you want to make ahead few and freeze them , at the time of serving just need to heat them on griddle. Take the potato and scallions filling, place it in the middle and take edges of circle and seal the stuffing and it should look like a round dumpling. Slightly, flat out the pointed part of the dough and you will have exact round shaped filled dough. Roll this out again into round size of a pancake.
  5. Now, gently roll this round of about a 1 inches of height and a medium sized round. Use a little flour if needed. Remember as we have filling inside , we should seal it in such a way that there is no air, or else it will break the while rolling. I understand if there is a little bit of filling popping out while rolling , its perfectly OK.
  6. Now, take a griddle heat it on medium heat and then drizzle some ghee or butter and place this parantha and cook it till golden brown on both sides. Press it once in while on each side.
  7. Remove them once all are done. Serve them hot with raita or chutney or lassi.
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over 2 years ago Vivian Henoch

Potatoes, ginger, chilis, sesame seeds and cumin, wrapped in dough. How can you go wrong? I could eat paranthas for breakfast, lunch or dinner.

I've made alu paranthas before - using olive oil -- and will heartily endorse the use of ghee (clarified butter) for a lighter result. I found that Pistachio's dough recipe was very workable. I might suggest changing the wording of the recipe. In the instructions for stuffing the paranthas, it's more of a wrap than a "pocket." Maybe it's just me, but I was a little confused there. The photos she's added now do help. Altogether a lovely recipe . . . one I would make again.

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over 2 years ago PistachioDoughnut

Thanks a lot Vivian, I agree with you that I still need to improve my recipe writing skills. Tough part. The pics are of the layered dough and the question you had asked me that how did that parantha puff up. Still I have to add pic of filling, to clarify the process.

But, your review helps me understand that I need to improve the method part. I always think people know which is so wrong, I will change the wordings.
Thanks once again.

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over 2 years ago Vivian Henoch

Hi pistachio,
Making ghee right now... To try this recipe. Depending on my success with this, will add to community picks... Congrats on the nod

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over 2 years ago PistachioDoughnut

Thanks. You will really see that little difference. Hope you like the results.

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over 2 years ago PistachioDoughnut

You are so kind sdebrango! thanks..

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over 2 years ago Vivian Henoch

Love paranthas! I've eaten the real deal from breakfast in India. Have made them, myself. How did you get them to puff up like that in the pan. (perhaps I used too much oil?)

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over 2 years ago PistachioDoughnut

Me too . I make paranthas out of any thing. Mushrooms, broccoli, paneer, etc.... One of the famous chains that I love for stuffed paranthas are Paratha Junction , which is open 24/7.
Actually, I had prepared flaky parantha in the above picture. The paratha dough should be not too stiff nor too sticky. That really makes a big difference. Secondly, the picture is of layered parantha. two ways that I make layered. 1. Roll out the usual round shape and then apply a paste kind of consistency of ghee+flour mixture , spread it like a paste, then cut them into strips , assemble all the strips and the paste will help stick them to each at the same time will give them flakiness. Then roll this stripped dough into a snail figure, tuck the end in the middle little well of snaily. And, roll it out again with little lighter hands and there you go , you have these flaky paranthas. And, remember I have not used oil, instead used ghee makes the difference. Ghee is more like veg shortening.
2. method of rolling it - simply by rolling it out and then apply the ghee + flour , spread it and then cut the rolled out dough from any one point and start rolling it like a cone sideways, so what you will have now will exactly look like a waffle cone, so now the tuck the upper part of cone , flatten it out and roll it out. It is really easy if i don't explain it..hahaha..I will try to upload a picture soon for this layered thing. I need my husband to take pics..i simplified it in the recipe , so that people are not intimated on trying them.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

YUM!!!

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over 2 years ago PistachioDoughnut

Thanks!

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

You are right! I would love it!!!

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over 2 years ago PistachioDoughnut

Thank you!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious and so beautiful, you are a virtual treasure trove of amazing recipes.