Aloo/Potato is a stuffed flat bread, usually had for breakfast in Punjab and northern part of India.
Cooked potatoes are mixed with spices and salt and stuffed in wheat flour dough and rolled to thick discs and shallow fried to crisp in oil or ghee.
These are served with chole/chickpeas or plain yogurt raitha, pickle and white butter.
I have made slight changes to suit the palette of our family.
First we do not prefer heavy breakfast any day...
Mornings to be light and simple food.
So I make paratas for brunch on weekends.
Try to make it as healthy as possible.
I add just few drops of oil to cook and serve with pickle and raitha.
For Outer Dough:
Whole Wheat Flour - 1 cup,
Oil - 1 teaspoon
Water - 1/2 cup + 3 tablespoons.
Potato - 4 medium cooked, skin peeled and mashed,
Chopped green chillies - 1 teaspoon,
or Red chilly Powder - 1 teaspoon
Chopped Coriander - 1 tablespoon,
Roasted Cumin Powder - 1/2 teaspoon,
Lemon juice - 1 teaspoon,
or Amchur Powder - 1/2 teaspoon.
Oil to cook paratas.
First in a wide bowl mix salt and flour.
Slowly add water and bringing flour together into a medium pliable dough.
Rub oil on the dough and cover and rest it, until the stuffing is ready.
In a bowl, mix mashed potatoes and rest of the ingredients except, oil for cooking and mix well.
Now proceed to make paratas, take a lemon size dough and roll into 2 inch diameter round disc.
Take a small lemon size potato stuffing and place in the middle of the disc, and bring flour edges together to cover the stuffing very well and seal it well.
Dip this balls in the flour and roll out evenly thick sized discs.
Heat the griddle, place the rolled paratas on the hot griddle and cook on both sides until crisp and brown, adding few drops of oil on each side while cooking.
Repeat the same with rest of dough and filling and cook the paratas.
Serve hot with butter, yogurt raitha, pickle or chole and enjoy.
While rolling the paratas, if a bit of stuffing comes out, it is absolutely fine.
Take care not to over cook potatoes, if the potatoes are soggy they will not bind well, makes difficult to roll.
If it happens, add a bit flour on the stuffing and seal and roll, this should help.