Aloo Parantha [Stuffed Indian Flat bread with spicy potatoes and herbs]

Aloo Parantha is one of the most filling and tasty breads I have every eaten. There are a gazillion ways to make it and every north Indian household will have a special family recipe of their own. I think I learnt to make it from my friend Bhavna's mom, I do not know the exact recipe as I am used to the one of my own. I have to say what ever my friends' mom made was like heaven... I still remember, whenever i fell sick, she would take me to her place ask her mom to make some thing tangy and spicy. It is a privilege and good luck to have a friend like Bhavs... love ya!! and thanks for all the yummy food... It makes a very heavy breakfast and good lunch and dinner item.. If your kids are a lot into sports, this may be one item which will provide them with whole lot of carbs.

Prep time: 40 mins [including the potato cook time]

Cook time: 7 mins each parantha, approx

Servings: 4 or 8 pieces

Ingredients:

For spicy Potatoes:

1. Potatoes - Medium sized, 4 boiled and mashed
2. Onion - 1 medium sized, finely chopped or made into a paste
3. Coriander/cilantro - a handful, finely chopped
4. Green chilly - 4 finely chopped
5. Chilly powder - 1/2 tsp
6. Cumin powder - 1 tsp
7. Coriander powder - 1 tsp
8. Amchur [dry mango powder] - 2 to 3 tsp [substitute with 2 tsp lime juice, depends on how tangy you like it]
9. Turmeric - a pinch
10. Ajwain [celery seeds] - 1 tsp
11. Kalanamak/black slat - 1 tsp
12. Salt - to taste
13. Garam masala powder - 1/2 tsp [optional, I have not added it in this recipe]

To make bread crust:

1. Whole wheat flour - 1 cup
2. Maida/all purpose flour - 1 cup
3. Salt - 1/2 tsp
4. Water - enough to make dough 
5. Oil - to roast paranthas, about 1/4 cup

Method:

• Mix all the ingredients for the spicy potatoes together and keep aside.
• Mix the ingredients for the bread crust. the consistency of the dough has to be like the bread dough. not too soggy, not too dry. The idea behind mixing both whole wheat and all purpose flours is to give enough elasticity to the the dough as just the whole wheat makes the crust pretty thick as it does not stretch like all purpose flour and just all purpose flour would make the dough very elastic and chewy. Mixing these two will give the dough the right amount of elasticity.
• Take dough out and make a tangerine sized ball and roll it out as shown in the video below:

   

• Heat a pan on medium high place the rolled out parantha on it. let it roast for a minute turn it over, add a tsp full of oil all around the top of the parantha and spread. Flip to the other side and repeat the same. Let both the sides roast to a nice golden brown colour and till you know it is well cooked. Aloo parantha is read to eat, Enjoy!

Serving suggestion:

Goes well with a wide array of sides like baingan bartha and etc. Also can be served just some lime pickle and yogurt... yumm!! Parantha has a lot of flavour by itself, so it can just be had as it is.