Potatoes were never made that often when I was growing up. It was used in mixed vegetable kurma and potato masala for pooris for the most part. Unlike in my kitchen where potatoes make an appearance every week in one form or the other.
Before I move to the recipe, I want to tell you a story. We(DD,DH, I, my brother and cousin) were visiting a friend for dinner. She had these beautiful aloo parathas on the dinner table. My brother and I looked at each other and whispered that she must have bought them from a restaurant. Nope, a while later we realized she had actually made them. Until then for us aloo parathas were something to be ordered and enjoyed at restaurants. She gave the low down on making them along with a demonstration. Looked pretty simple when she did it. It was a few years before I would muster the courage to make them.
Besides blogging happened and of course there are several blogs with step by step instructions on how to make aloo parathas, not only aloo parathas but several others I have only heard the names of till then.
Fast forward to now and I make aloo parathas pretty often, they are done quickly and without too much fuss. What was an exotic dish is now an every day meal. The filling has changed over the years and now I have one that works very well. I initially mashed the potatoes, added onions, garlic, ginger and then cooked them like podimas and then used it for stuffing. The uneven onion pieces made rolling them a bit difficult. Nothing can be simpler than Mad Tea Partier Anita's and that in fact was the starting point.
For the stuffing, starchier the potatoes the better it is. Russet potatoes work best. I would not use red potatoes or new potatoes for this. Any potato that is creamy textured and holds the shape after cooking should not be used. It is easy to mash when the potatoes are still warm.
Rolled out dough ready for filling
For the filling
1. 2 - 3 Russet potatoes boiled, peeled and mashed
2. 2 tsp cumin powder
3. 1/2 tbsp red chili powder
4. 1/2 tbsp grated ginger
5. 1 tsp turmeric powder (optional)
6. salt to taste
7. 2 tbsp finely chopped coriander leaves
8. a couple of green chilies chopped fine
Mix in all the other ingredients into the mashed potatoes and set aside.
For the dough
1. 3 cups of whole wheat flour (or chapathi flour)
2. 1 tsp of salt
3. 1 tbsp of yogurt
4. Water just enough make a stiff dough
Mix the flour and salt. Add yogurt and water while mixing in the flour till it forms a stiff dough. The dough should not not have too much moisture. Knead to make it smooth.
Set aside some dry flour to dust while rolling.
1. Roll out the potato filling into lime sized ball.
2. Make a slightly bigger ball of dough and then roll it out a little bit or flatten using the palm of your hand. Place the filling in the center.
Note: The center of the dough should be a bit thicker than the sides so when they are folded over and rolled the dough thickness is even throughout
3. Pinch the sides onto the top (like pleating) and cover the filling
4. Now roll out the dough applying slight pressure till the required thickness is reached. Make sure the filling does not spill out. The first few attempts times a bit spills out but not to worry (when cooked the crunchy exposed potatoes are tasty)
5. Heat a griddle, place the rolled out paratha on it, add oil on the edges and when it is cooked (brown spots start to appear) on one side spray some oil on top flip and cook on the other side.
Serve with some pickles mixed in with yogurt.