Alu Parathas – Crisp Potato Stuffed Wholewheat Flatbreads

 

Alu Paratha - North Indian Whole Wheat Potato Stuffed FlatbreadsMorning has broken and I am up early. Pulled out of bed by the inertia of the working week. As I stretched, I welcomed the long weekend with delight and anticipation. And just like that it is time for Alu Parathas. Something my entire family can agree on.

The Story of Alu Parathas

I love the peaceful stretch of the morning. It is when I am in the kitchen and the rest of the family is sleeping. This secluded time is usually reserved for those holiday mornings I am out and about before the others. I suddenly contemplated making Alu Parathas.

A traditional potato stuffed flatbread that is comfort breakfast particularly in Northern India. These simple flat breads are an engaging project. They never fail to bring a smile to my husband’s face. Invoking the comfort of Macaroni and Cheese and decadence of Eggs Benedict all at once.  If you are a paratha fan, you can try my paneer parathas or even romanesco parathas.

 

Potato Stuffing

Time for them in my kitchen

For all their purported simplicity these flatbreads involve their share of precision and effort.  Unfortunately, not something that works well on a typical weekend morning. They are all filled with their share of errands, music lessons, games and other commitments almost as daunting as the weekday calendar. However, that is the magic of an extra day added to the weekend.

Motivation Needed

This one invitingly called me to bring home the breakfasts of childhood, almost telling me, “Go ahead… You can do it!”  Indeed on this beautiful early spring morning everything seems possible. The grass beginning to turn green and the daffodils are nodding their bright yellow heads. The sun is hide and seek with the silver lined clouds. I accepted their invitation.

II needed to celebrate the morning, merge it with the soulful mornings of my childhood and bring home the simple beauty of a weekend breakfast.

Alu Paratha_ North Indian Potato Stuffed Flatbreads

Alu Parathas and a Peaceful Vibe

It was peaceful in my kitchen, my daughter quietly working on a school project. She popped in on occasion to check in on my progress. The potatoes boiled in the saucepan, as I kneaded the whole wheat dough my hands moving in an ageless rhythm. A rhythm that I had learned from my mother-in-law’s kitchen and maybe hope someday my daughter would learn from mine. The boiled potatoes were mashed and sprinkled with fresh spices. I carefully placed them into dough pockets, shaping them into circles, rolling them out without letting the filling spill out and then proceeded to cook them on my well work cast iron griddle.

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The Magic of Comfort Food

The bread embraced the hot griddle, blistering and puffing ever so lightly and I gently slid some oil around the edges of the flatbread allowing it to crisp up, filling our home with the fragrance of memories and comfort. Crisp golden brown flat breads filled with soft spicy potatoes, began stacking up glistening and golden.  As if on cue, both father and son had woken up and joined me in the kitchen surveying my progress with delighted pleasure. I relinquished my solitude for the happy companionship of my family as the kitchen filled with chattering voices and the sound of plates and glasses.

Butter can be a good thing

As I placed the flat breads on the plate, I added a pat of extra butter on my flatbread as done traditionally, leaving my husbands without the same as he is healthier in his preferences. To my surprise, he pulled my buttered flatbread on to his plate in mock protest with the stealth of a child, leaving the children and me watching in amusement as he happily ate the hot crisp well-seasoned bread doused with melting butter with the delight of a child. As I watched him, I realized that in tradition we find nostalgia, and in nostalgia the spontaneity of childhood. As we sat down breaking bread together in happy silence, I enjoyed my breakfast basking in the satisfaction of a morning well spent.

And as a variation feel free to add about 1 cup of chopped mint to the dough while kneading. To keep them vegan, stick to olive or coconut oil. You cannot go wrong with parathas. Two other parathas for the crowd include these mint parathas and these rustic lentil parathas.

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Alu Parathas – Crisp Potato Stuffed Wholewheat Flatbreads

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

A classic recipe for Alu Paratha or North Indian Potato Stuffed Flat breads.

Ingredients

    For the dough
  • 2 and 1/2 cups whole wheat flour (atta), plus extra flour for rolling
  • 1 teaspoon salt
  • 2 tablespoons ghee or clarified butter
  • ¾ cup to 1 cup water (enough to form a soft pliable dough)
    • For the filling
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon black peppercorns
  • 4 potatoes (Yukon Gold or russet; about 1½ pounds), boiled in their jackets and peeled (you can also microwave the potatoes)
  • 1 small red onion, very finely chopped
  • ¾ teaspoon red cayenne pepper powder
  • 2 teaspoons amchoor powder (dried mango powder) or 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon salt or to taste

Instructions

  1. Sift the whole wheat and all purpose flour into a large mixing bowl. Add the salt and work in 1 and ½ tablespoons of ghee until mixed. The mixture will be crumbly.
  2. Gradually add in water a little at a time and work in to form a pliable smooth dough. It should not be too soft or wet.
  3. Place the dough on a flat surface and knead well for about 2 minutes.
  4. Shape into a ball and coat with the remaining ghee. Cover the dough and let it rest for about 30 minutes in a warm place.
  5. In a small skillet, place the cumin, coriander, fennel, and black peppercorns and toast lightly for about 2 minutes to gently roast the spices. Place in a spice grinder and grind until smooth.
  6. Grate or use a potato ricer to uniformly cut the potato into a large mixing bowl.
  7. Add the red onion, cayenne pepper powder, prepared spice mixture, amchur or lime or lemon juice, chopped cilantro, and salt. Give the prepared rested dough a good kneading. Gently knead the dough and break into 16 uniform lime sized balls.
  8. Before you begin to roll your parathas, place a skillet (I like to use a cast iron skillet) on the fire on medium to low heat to begin heating. To get good flatbreads you knead a hot skillet.
  9. Working with 2 balls at a time, roll them out to about 5 inches in diameter. Fill with a comfortable amount of the filling. It should be just slightly heaped. Cover with the second circle. Using your hands gently seal around the edges.
  10. Place back on a floured rolling board and gently roll out until the edges fuse further and the paratha flattens a little.
  11. Place the paratha on the skillet. Allow it to heat well for about 2 minutes, you can tell as the color on the upper side will lighten. Turn the paratha, you should have a few pale brown spots.
  12. Allow the paratha to cook for another minute or so on the second side.
  13. Gently add 1 teaspoon of oil around the edges and cook for about 30 seconds. Turn and cook for another 30 seconds to a minute allowing the paratha turn crisp and acquire several more golden brown spots.
  14. Continue cooking all the parathas in this manner. Serve hot with a side of yogurt and or pickle if desired.

Notes

Recipe from Spices and Seasons, Simple, Sustainable Indian Flavors Variation: Add 1 cup fresh mint to the recipe while kneading the dough.

https://spicechronicles.com/alu-parathas-crisp-potato-stuffed-wholewheat-flatbreads/

 

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