Amount Measure Ingredient --
-------- ------------ ---------------
250 grams whole wheat flour (atta)
4 big potatoes (aloo)
1/2 cup butter
1 teaspoon cumin
1 teaspoon ginger paste
4 teaspoons coriander leaves -- (finely chopped)
Salt -- to taste
Preparation Method
Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander
leaves and mix well.
In flour, add 2 teaspoon butter and sufficient amount of water (about 1
1/4 cups) and make it into dough like bread dough (basically add enough
water to form the dough into a ball).
The dough is made into small balls and the balls are flattened (not
rolled, just flattened between the hands). The potato mixture from step 1
is also made into balls, about the same size as the dough balls, and
placed on top of the flattened ball of dough. The dough is then shaped
around this top ball so that you're left with a dough ball again, but with
the mashed potato mixture at its center.
Carefully roll the dough, until it is thinly spread with the potato
mixture still inside the center. The thickness should be roughly equal to
half the thickness of pita bread or about one and a half times the
thickness of a tortilla (it's surface area should be about that of a
tortilla).
In a wide nonstick pan on medium heat add 3-4 teaspoons of butter and
place the rolled dough inside. When small bubbles start appearing on the
surface, turn it over and cook for a few more minutes. Then turn it over
again and add about 2 tsp. of butter. Do this until both sides of the
rolled dough are golden brown. An Aloo Paratha is ready!
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