Best 2 Indian Potato Stuffed Paratha Recipes
In the realm of Indian cuisine, where delectable dishes captivate taste buds, there lies a culinary gem known as potato stuffed paratha. This traditional flatbread, originating from the vibrant Punjab region, has earned a special place in hearts and kitchens alike. As its name suggests, potato stuffed paratha features a delectable filling of spiced mashed potatoes encased within layers of soft, flaky dough. The preparation of this dish, while requiring some patience and skill, yields a delightful symphony of flavors and textures that promises to tantalize your senses. In this comprehensive guide, we will embark on a culinary journey, unlocking the secrets to crafting perfect potato stuffed parathas. From selecting the finest ingredients to mastering the art of dough-making, shaping, and cooking, we will guide you through each step with precision and clarity. So, prepare your kitchen and let's commence our exploration into the realm of this beloved Indian delicacy.
Check out the recipes below so you can choose the best recipe for yourself!
INDIAN POTATO-STUFFED PARATHA
This is how to make potato paratha - a shallow, fried, Indian bread stuffed with a tasty potato mixture. This is good for a kid's tiffin box. Serve potato paratha hot with curd, pickle, and green chutney.
Provided by krishna biswas
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Let cool 10 minutes.
- Combine whole wheat flour and salt in a bowl. Add water; knead, adding additional water as needed, until dough is smooth. Cover and set aside for 10 minutes.
- Mash the boiled potatoes in a bowl. Add green chile peppers, red chile peppers, coriander leaves, garam masala, cumin, amchoor, asafoetida, and salt. Mix well and set aside.
- Form dough into small balls and flatten by pressing. Place a small amount of potato mixture evenly into each flattened dough ball, reserving any leftovers. Lift up edges of dough and seal completely by pressing. Sprinkle each with flour; use a rolling pin to flatten.
- Heat a nonstick tawa, or a large domed griddle, over low heat. Cook each paratha for 2 minutes and then split with a knife into 2 halves. Pour vegetable oil in on both sides and fry until light brown and crispy, 2 to 3 minutes. Transfer to a serving plate and garnish with reserved mashed potato mixture.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 76.1 g, Fat 2.9 g, Fiber 12.1 g, Protein 12.3 g, SaturatedFat 0.5 g, Sodium 96.4 mg, Sugar 2.8 g
ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)
This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!
Provided by skat5762
Categories Breads
Time 1h30m
Yield 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in salted water to cover, until tender.
- While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
- Add 2 tablespoons of oil, then water.
- Mix until this becomes a defined (albeit sticky) ball of dough.
- Remove and knead until smooth, adding flour or water as necessary.
- Cover dough with plastic wrap and set aside while preparing potatoes.
- When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
- Taste and adjust seasonings as necessary.
- On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
- Roll each piece into about 4-inch round.
- Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
- Pinch dough closed and press down to distribute filling evenly.
- Heat a large cast iron pan over medium-high heat for 2-3 minutes.
- Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
- Cook each bread for about 3 minutes per side, until brown spots appear.
- Repeat until all are done.
- Serve hot or room temperature.
Tips:
- Use a large mixing bowl to make the dough, as it will need plenty of space to rise.
- Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
- While the dough is rising, make the filling. Be sure to cook the potatoes thoroughly, and season them well with salt, pepper, and cumin.
- When you are ready to assemble the parathas, roll out the dough into thin circles. Place a spoonful of filling in the center of each circle, and then fold the dough up around the filling to form a half-moon shape.
- Heat a griddle or frying pan over medium heat. Grease the pan with a little oil, and then cook the parathas for 2-3 minutes per side, or until they are golden brown and cooked through.
- Serve the parathas hot, with your favorite chutney or pickle.
Conclusion:
Potato-stuffed paratha is a delicious and satisfying dish that is perfect for breakfast, lunch, or dinner. It is easy to make, and it can be customized to your own taste. Be sure to experiment with different fillings, such as paneer, vegetables, or meat. You can also try different spices and herbs to create different flavor combinations.
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