Aloo Paratha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the whole wheat flour and salt in a large mixing bowl.

   Ca. 1 min.

2. 2

   Gradually add warm water and melted ghee, kneading until a soft, pliable dough forms.

   Ca. 7 min.

   Kokkens note: The dough should not be too sticky or too stiff.

3. 3

   Cover the dough with a damp cloth and let it rest for at least 15 minutes.

   Ca. 15 min.

   Kokkens note: Resting helps the dough become more elastic and easier to roll.

4. 4

   While the dough rests, prepare the potato filling. In a bowl, combine the mashed potato, chopped onion, green chili, grated ginger, coriander powder, cumin powder, garam masala, turmeric powder, fresh coriander, and salt.

   Ca. 5 min.

5. 5

   Mix the filling ingredients thoroughly until well combined.

   Ca. 2 min.

   Kokkens note: Ensure there are no large lumps of potato.

6. 6

   Divide the dough into equal-sized balls.

   Ca. 1 min.

   Kokkens note: Each ball should be slightly larger than a golf ball.

7. 7

   Take one dough ball and flatten it slightly, then make a small well in the center.

8. 8

   Place a portion of the potato filling into the well.

9. 9

   Bring the edges of the dough together to seal the filling inside, forming a smooth ball.

   Ca. 1 min.

   Kokkens note: Make sure the filling is completely enclosed to prevent it from spilling out while rolling.

10. 10

    Lightly dust your work surface with flour and gently roll out the stuffed dough ball into a flat, round paratha, about 6-7 inches in diameter.

    Ca. 2 min.

    Kokkens note: Roll gently and evenly to avoid tearing the paratha.

11. 11

    Heat a tawa or flat griddle over medium-high heat.

    Ca. 2 min.

12. 12

    Place a rolled paratha onto the hot tawa.

13. 13

    Cook for about 1 minute until small bubbles appear on the surface, then flip it over.

    Ca. 1 min.

14. 14

    Drizzle or brush oil on the cooked side and cook for another minute, then flip again.

    Ca. 1 min.

15. 15

    Apply oil to the second side and cook, pressing gently with a spatula, until both sides are golden brown and cooked through.

    Ca. 2 min.

    Kokkens note: Pressing gently helps the paratha cook evenly and puff up.

16. 16

    Remove the cooked paratha from the tawa and keep it warm while you cook the remaining parathas.

    Kokkens note: You can stack them in a clean kitchen towel to keep them soft and warm.

17. 17

    Serve hot, optionally topped with a dollop of ghee.