Aloo Paratha #BreadBakers

This flatbread dough stuffed with potatoes laced with the warm spices and flavors of India are the perfect vegan/vegetarian/meatless meal.

The Bread Bakers are visiting India today.  Won't you join us?

Renu of Cook with Renu, invited the Bread Bakers to make Indian flat breads this month.  Any Indian flat bread was acceptable as long as it started with dough and not batter.


BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.

• Aloo Paratha from A Day in the Life on the Farm
• Bedmi Paratha from Ambrosia
• Gobi Paratha from Nam's Corner
• Hyderabadi Parathas from Sneha's Recipe
• Masala Paratha from All That's Left Are The Crumbs
• Roti from Karen's Kitchen Stories
• Pathiri - Gluten Free Rice Bread from The Schizo Chef
• Puran Poli from A Messy Kitchen
• Spicy Lamb Murtabak from Food Lust People Love
• Stuffed Bajra Paratha from Cook with Renu

This dish reminded me of potato pancakes but with Indian Spices.  I absolutely loved the potatoes filling in this bread.  I ended up with more potato then bread dough and happily grabbed my fork and ate the remaining potatoes while cooking up the bread.  So very very yummy!

Roll out the dough, add the potatoes, seal it up and roll it again. When I did this the bread dough tore and some of the potato was exposed.  I don't know if this is supposed to happen but we thought the dish was excellent so I guess it didn't matter.

We also topped ours with sour cream as we would the potato pancakes that we normally enjoy.  I, again, don't know if you are supposed to.  I would imagine if it had called for topping it would have called for yogurt.  I didn't have yogurt and the sour cream was delicious with this bread.

#bread, #flatbread, #Indiancooking, #mashedpotatoes, #vegan, #Vegetarian, #meatless,

Breads, Entrees, Meatless, Sides

Indian

Yield: 4 servings

Author: Wendy Klik

Aloo Paratha (Indian Potato Stuffed Flatbread)

This flatbread dough stuffed with potatoes laced with the warm spices and flavors of India are the perfect vegan/vegetarian/meatless meal.

prep time: 30 Mcook time: 30 Mtotal time: 60 M

ingredients:

• 2 1/2 c. flour
• 1 t. salt
• 1 c. water
• 2 T. cooking oil, divided
• 3-4 potatoes, peeled and cut into chunks
• 2 shallots, peeled and finely chopped
• 1 T. chopped cilantro
• 1/2 t. ginger paste
• 1 t. garam masala
• 1 t. thyme
• dash of cayenne pepper
• pinch of salt
• Sour cream, if desired

instructions:

How to cook Aloo Paratha (Indian Potato Stuffed Flatbread)

1. Place the potatoes in a pot and cover with water.  Place over med high heat and bring to a boil.  Reduce heat and let simmer until fork tender, about 20 minutes.
2. Place the flour, water, salt and 1 T. of oil in the large bowl of a stand mixer fitted with the dough hook.  Mix to combine and then increase speed to medium and knead until smooth and elastic adding more flour, a Tablespoon at a time, if dough is too sticky.  Set aside to rest for at least 20 minutes.
3. When potatoes are tender empty into a colander in the sink, disposing of the water.  Place the potatoes back into the pot and return to the burner.  Flames should be off but the burner still hot.  Shake the potatoes a bit, to dry them.  Add the shallots, cilantro, ginger, thyme, garam masala, cayenne and salt.  Using a wooden spoon or potato masher.  Mash until all ingredients are combined and the potatoes are smooth.  Set aside to cool completely.
4. Divide the dough into 4 equal pieces and roll each piece out to a 7" round.  Add 1/3 cup of the potato filling onto the center of each round.  Fold the dough over the filling and pinch shut.  Place seam side down onto the counter and roll again to a 7" round.
5. Heat the remaining 1 Tablespoon of oil in a cast iron skillet over med high heat.  When hot, add the stuffed bread, 1 at a time and cook for a minute or two on each side, until golden brown.  Keep warm in a low oven while the others cook. 
6. Serve with a dollop of sour cream, if desired.

NOTES:

Adapted from a recipe found at RecipeTin Eats

Calories
512.45

Fat (grams)
8.80

Sat. Fat (grams)
0.97

Carbs (grams)
95.93

Fiber (grams)
6.34

Net carbs
89.59

Sugar (grams)
3.80

Protein (grams)
12.57

Sodium (milligrams)
637.75

Cholesterol (grams)
1.77

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