Aloo Paratha or ‘parantha’ is very popular amongst Asian Muslims during Ramadhan and is commonly eaten by Pakistanis and Indians at Suhoor time before dawn. It originates from the sub-continent and is generally eaten by Asians of all backgrounds and faiths.
Ingredients:For the dough:
275g brown chapatti flour
1tbsp of oil
¼ tsp of salt
¼ pt of warm water
For the filling:
500g of boiled potatoes, peeled and mashed
2 tbsp chopped green coriander
1tbsp lemon juice
1tsp garam masala
½ tsp ground red chilli
½ tsp tymol seeds (ajwain)
½ in finely chopped fresh ginger
1 finely chopped medium onion
1 finely chopped small green chilli
Salt to taste
Making the filling:
Place all the above ingredients into a bowl and mix thoroughly.
Making the dough:
1. Place 250g flour into a bowl, keep the rest of the flour for rolling out. Rub the oil in it and add the salt.
2. Pour in the water to make the dough soft.
3. Knead it for 5 minutes or until the dough is soft and springy.
4. Cover and leave for 10 minutes.
Making the Paratha:
1. Heat a flat pan (skillet) on medium heat.
2. While the frying pan is heating divide the dough into 11 equal portions.
3. Take a portion of dough and roll it into a ball on the palms of your hands.
4. Dust it with your flour, flatten it and roll it into a small round shape.
5. Place 1 portion of filling on it and cover, bringing the edges together.
6. Again flatten, dust with flour and roll it into a round shape about 8 inches thick.
7. Place the Aloo Paratha on the hot flat pan and cook both sides ‘dry’ like a chapatti.
8. Then pour 1 tbsp oil over it and fry the first side until light golden brown. Make 6 or 7 slits in the Paratha.
9. Pour in another 2 tbsp oil and fry the other side until that is lightly golden brown as well.
A Paratha can be made with a number of different fillings or just with butter. The fillings are usually vegetable-based. The finished Paratha, stuffed or otherwise can be served with pickle, curry or yoghurt. The word ‘Aloo’ just means potato.