Aloo Paratha with Freshly Toasted Spices
Aloo Paratha are stuffed flatbreads made from whole wheat and wheat flour with a spiced potato filling. The cumin and coriander seeds are toasted in a pan beforehand, which brings out their aroma much better.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 300 g Wheat flour
- 180 ml lukewarm water
- 4 tbsp cooking oil
- 1 tsp salt
- 500 g waxy potatoes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 0.5 tsp turmeric
- 1 tsp garam masala
- 1 pc onion
- 1 pc piece of ginger (about 20 g)
- 1 pc green chili pepper
- 1 bunch fresh coriander leaves
- 1 pc lime
Method
- Mix the flour and salt in a bowl, add the water and 2 tbsp oil, and knead into a smooth dough. Cover and let rest for 30 minutes.
- Peel the potatoes, cut them into cubes, and boil them in salted water for about 12 minutes until soft. Then drain and roughly mash them.
- Toast the cumin and coriander in a dry pan over medium heat for 1 to 2 minutes, until fragrant, then finely crush them in a mortar.
- Finely chop the onion, ginger, and chili. Heat 1 tbsp oil in the pan and sauté the onion, ginger, and chili for 3 to 4 minutes until translucent.
- Add the toasted spices, turmeric, and garam masala and toast briefly. Fold in the potatoes, season with salt, finely chop half of the coriander and mix it in. Let the filling cool.
- Divide the dough into 8 pieces. Shape each piece into a ball, flatten it, and roll it out on a little flour into a flatbread about 15 cm in diameter.
- Place 2 tbsp of filling on each flatbread, fold the edge over it and seal the filling well. Gently flatten again and roll out into a round paratha about 18 cm in diameter.
- Heat a pan without oil, cook one paratha for 1 to 2 minutes per side until light spots appear. Brush with 1 tsp oil and fry until golden brown. Finish all the parathas this way.
- Serve the parathas warm. Garnish with lime wedges and the remaining coriander.