Finding something to entice my 3 year old to eat is close to impossible. But luckily Aloo Parathas, a Punjabi favourite, are something she learned to eat at school and in usually happy to see.
Naturally her version of the recipe has no spices but apart from that, here goes…
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ALOO PARATHA Makes 12-15
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INGREDIENTS
For the stuffing
4-5 large potatoes
1 large onion
½ teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4th teaspoon turmeric powder
3-4 green chillies, finely chopped
Handful of coriander leaves, finely chopped
Salt to taste
Cooking oil

For the dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 teaspoons ghee / butter / oil
Salt to taste
2 tbsp yogurt
Enough water to make dough
Oil to fry parathas

PREPARATION
Make the dough
Sieve the flour. Add the yoghurt, salt and oil.

Add water a little at a time, kneading gently into medium firm dough – about 7-10 minutes. Cover with a wet cloth and set aside for about 30 minutes. The more firm the dough the easier it is to control.

Make the filling
Boil the potatoes. Cool, peel and mash them. In a pressure cooker it shouldnt take more than 10 minutes.

Meanwhile chop 1 onion as fine as possible.

Heat oil in a small frying pan. Add the mustard seeds and allow to splutter. Add cumin seeds, and as soon as they splutter, add the onion and fry till pale golden.

Take off the heat and mix in the mashed potatoes and all the spices and mix thoroughly. The mix should be dry; don’t add water or it will be tough to roll out parathas. Set aside.

Knead the dough one more time.

Divide the dough into 10-12 balls. Cup each one in your palm and form a small bowl.
Spoon in the stuffing. Close the ball again, gently flatten and slowly start to roll each paratha out flat using a little dry flour. Roll as thin as possible without the potato mixture oozing out too much.

Heat a skillet and add half a teaspoon of oil.
Cook each paratha till light golden brown color, flip over, add a dab of oil and repeat.

Serve hot with pickles orchutney and cold yoghurt.

TIP : You can roll out the parathas in advance, stack on top of each other with wax paper in between. Wrap in foil and refrigerate. When needed, bring to room temperature, and cook as mentioned above.

The cool thing about Parathas is you can put anything in it. Leftover vegetables, minced meat, cauliflower, paneer, methi (fenugreek). Be inventive!

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