Recipe

Stuffed Paratha Bread Recipe

Add Step-by-Step Photos	Atariq123 / All my dishes 1 year, 4 months ago These stuffed potato parathas are going to make your mouth water. Good for breakfast, lunch or dinner! Prep:30m Cook:15m Servings:8	Atariq123
	stuffed aaloo bread paratha

Bring together flour

Not too hard not too

Knead after 15 min

should look like thi

Cube potatoes

Stuffing

Cover and roll out

Enjoy!

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Ingredients

For Dough:

4 cups whole wheat flour

1/4 tsp salt

2 cups water or as needed

For Stuffing:

2 lbs red potatoes

1 -1/2 cups water (for pressure cooking otherwise 4 cups)

1 tsp garlic paste

4 green onions

2 green chillies

1/2 bunch cilantro

1 tsp cumin seeds

1 tsp red chillies (use less for mild)

1 tsp garam masala powder (use less for mild)

1-1/2 salt or to taste

1 tsp ground coriander powder

1 tsp white vineger

1 tsp red chilie flakes

Melted butter for the bread - as needed

Directions

For the dough put the flour in a wide mouthed bowl, make a well in the center, add salt. Slowly add water and bring the flour together. Make sure that the dough is neither very hard nor very soft. Set aside for 15 minutes or so. Wet your hands and knead the dough for a minute or two until it becomes pliable. For best results chill in the refrigerator for at least two hours or overnight.

To make stuffing peel potatoes, cut into 1-1/2 inch cubes, add garlic a little salt and boil the potatoes, drain excess water except 1/2 cup. While the potatoes are boiling chop up cilantro, green chillies, and green onions. Add all these and the rest of the stuffing ingredients to the boiled potatoes and mash.

Take around two tbsp of dough and make small balls. Slightly roll out one ball, set aside. Slightly roll out another put the stuffing on top of the one rolled out ball add some butter cover with the other rolled out ball, seal the edges. Put some dry flour on top, spread, flip and roll out to about 6 inch wide paratha.

Slighly oil or butter the pan or tawwa, put on medium - high heat, put paratha in the pan when hot, flip when one side is done. Cook the other side while rotating the paratha to ensure even cooking. Serve hot with mint-yogurt / tamarind chutney.

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Comments

lunasea 1 year, 4 months ago said:
Outstanding! I can't wait to make this, Atariq m'dear. It just sounds and looks so delicious. Thanks so much.... :) Vickie

angieaugusta 1 year, 4 months ago said:
Wow...great.i love paratha's...yummmy...thx.

cholena 1 year, 4 months ago said:
Sounds more lyk murtabak ..... love dis !!!

mumtazcatering 1 year, 4 months ago said:
Yummy!!!!!!!!!!!!
my favourite,Allo Paratha....:}
now i can make my own!!!!!!!!!!!l.o.l

mumtazcatering 1 year, 4 months ago said:
Oops!! i forgot to ask ,does the water have to be hot or cold?

atariq123 1 year, 4 months ago said:
Salaam Mumtaz, I normally use warm water, but it really does not matter if you are letting the dough rest a bit - Amna.

greekgirrrl 1 year, 3 months ago said:
I can't wait to make this woderful recipe! Thanks!

falafel_fanatic 1 year, 1 month ago said:
This is my favorite thing to eat! Thank you! :0)

rosemarysbaby 1 year ago said:
This looks absolutely amazing! Too bad I'm so terrible at exacting recipes like this. Hmmmm. Maybe I can bribe someone into making them for me. Thanks!

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