TANDOORI ALOO PARAATHA
Flaky buttery flat bread stuffed with flavoured potatoes and onions- a popular Indian breakfast/brunch
Ingredients
For the dough
- 3 cups all-purpose flour
- 2 tsp yeast
- ½ tsp salt
For the stuffing
- 1 kg potatoes
- 1 cup onions (thinly sliced)
- ½ cup green coriander leaves (finely chopped)
- 1 tbsp green chillies (optional)
Dry seasonings-
- 2 tsp cumin powder
- 2 tsp crushed chilli flakes
- 1 tsp chat masala
- Salt to taste
- 250 g Butter for rolling and frying. Will be used as needed
Instructions
For the dough
- Mix the yeast and salt in the all-purpose flour. Use water to make a soft dough. Cover with a cling film and set aside for at least 30 minutes to rise.
For the stuffing
- In a pot add 2-3 cups of water, put potatoes in it and leave it to boil. Cover the pot with the lid and cook it on medium flame for about 20 minutes or until the potatoes are soft and cooked. Once potatoes are tender switch off the flame and drain the water. Leave them in the sieve for about 10 minutes to drain any excess moisture. Peel and mash the boiled potatoes finely using a masher. Add sliced onions, chopped green chillies and coriander leaves. Add all the dry seasonings as well and mix everything together nicely.Divide the prepared dough into portions. Each portion will be used to make one paratha (flat bread). Follow the video to roll and cook the paratha using butter. To make the parathas, heat the tawa (flat pan) and cook the paratha as shown in the video on medium flame turning twice to cook on both sides.