Originally posted July 07, 2011

aloo matar paratha

These are potato and green pees stuffed into Indian pancakes.

Ingredients

  • Dough:
  • 3 cups of whole wheat flour
  • 1 cup water
  • 1 ½ tsp salt
  • Stuffing:
  • 4 medium sized potatoes
  • 1 tsp cumin seeds
  • 1 cup onion, julienned
  • ½ tsp turmeric powder
  • 1 ½ tsp coriander powder
  • 1 tsp red pepper flakes
  • 1 ¾ cups green peas (not frozen)
  • salt to taste
  • Ghee or oil to fry the parathas
14-16 parathas

Directions

Combine flour and salt. Slowly add water while combining the mixture by hand. When a dough forms, stop adding water. Knead for 5 minutes. Wrap in plastic wrap or a moist towel and let rest for 5-10 minutes.

Boil the potatoes. Then mash them.

Heat oil in a pan. Add cumin seeds. Once they start to pop, add onions and cook until translucent. Add turmeric, coriander, and red pepper flakes. Add mashed potatoes and green peas. Mix well. Add salt. Set aside to cool.

Divide the dough and filling into equal parts. Dust the working area with flour.
Roll out dough about 2" in diameter. Place a ball of filling in the middle and bring all the edges up forming a bag. Squeeze the opening closed and gently push down to flatten. Gently dust and flatten to a 5" diameter. Repeat for the rest of the dough and filling. (If you plan to roll out all the dough before starting to pan fry them then cover it with a damp cloth to prevent it from drying out in the air.)

Heat a skillet and place the rolled out dough on it. Cook for a few seconds and flip when you see the surface of paratha darken.

Brush ghee/oil on the cooked side and then flip again. Gently press with a spatula and rotate, cooking for another minute. Flip and repeat until the paratha is golden brown with dark spots.

Serve hot with yogurt, pickles or chutney.

Comments

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  • commented over 12 years ago

    Is this as delicious as at an Indian restaurant? Be honest.

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