Author Notes
Potato Paratha(called Aloo Paratha), is a very traditional and beloved Indian recipe, essentially a paratha(whole wheat bread) stuffed with spiced potato filling. It is usually eaten as a hearty breakfast with yogurt and mango pickles.
My daughter wanted a pink paratha, and instead of adding color, I decided to add natural color using beets! I added grated boiled beets to the spiced potato filling, and she loved the taste and the color! It has become a regular staple in our home! —Amisha Gurbani
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Ingredients
- Spiced potato and beet filling
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1
small beet boiled and finely grated
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2
potatoes, boiled and mashed
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1
small shallot finely chopped
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1
clove garlic finely chopped
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1/2 teaspoon
turmeric
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3/4 teaspoon
garam masala
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1 teaspoon
cumin seeds
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2 tablespoons
finely chopped cilantro
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1 teaspoon
lemon juice
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6-8 tablespoons
olive/sunflower oil
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1 1/2 teaspoons
salt
- Whole Wheat Dough(bread)
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2 cups
whole wheat flour
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1 cup
warm water
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1 tablespoon
olive oil
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1/2 teaspoon
salt
Directions
- Spiced potato and beet filling
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In a medium bowl, mix all the ingredients together until well blended. Form about 6-8 small even sized balls that are about 1 inch in diameter.
- Whole Wheat Dough(bread)
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In a medium bowl, add in the flour and salt, and slightly whisk.
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Start by adding 1/2 cup of water and knead the dough to bring it all together. Keep adding a little bit more water, until the dough is a good play doh like consistency. If it turns out a little sticky, you can add a little bit more flour, and keep kneading it for a couple of minutes.
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Add in the oil on top of the dough and knead it again, until it is no longer sticky and let it rest for 20 minutes.
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To Make the Parathas:
Keep a medium saucepan on the stove at medium to high heat.
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Make about 6-8 balls from the dough and dust them with whole wheat flour and keep them aside.
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Roll it into a circle of 5 to 5.5 inches in diameter.
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Place the potato stuffing ball in the center of the rolled dough. Start pinching the side of the dough, to make pleats and bring them in the center. The pleats have to be joined well, else the filling will come out of the sides, while rolling it flat.
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Press this pouch down and dust it with some wheat flour, and start rolling it gently, into a round paratha(bread), until it is about 8 inches in diameter.
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On the saucepan, gently put in the rolled paratha, add about a teaspoon of oil around the rolled dough, and let it cook on one side for couple of minutes.
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Flip it and cook it on the second side for another minute or so, until it is lightly browned. A well made paratha will puff up ever so slightly. You can press the paratha edges on both sides so that it fries well.
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Have this with some delicious greek yogurt and mango pickle! Enjoy!
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