Aloo Mathar Paratha (Sides)
The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.
|For the stuffing:|
boiled and mashed (for a lighter filling use cauliflower)
thawed if using frozen and steamed if using fresh
red chilis, dried
ghee (clarified butter)
|For the dough:|
filtered (may require more, depending on flour used)
ghee (clarified butter)
To make the stuffing:
Heat the ghee in a pan. Add cumin seeds. Once cumin starts to pop add onion and cook onion until golden and soft. Add turmeric, coriander and red chilli flakes. Mix well and add mashed potatoes, peas and sea salt. Mash everything with a potato masher, but allow some larger chunks to remain to give the filling texture. Set aside to let the filling cool.
To make the dough:
Start by adding water into the flour and salt little by little. Keep mixing with one hand and adding water with the other until the dough holds together well and all the water is absorbed by the flour. Transfer the dough to the counter and knead for about 4 to 5 minutes. Now wrap the dough in plastic wrap and let it rest for about 5 to 10 minutes. Once rested, place the dough on the counter again and knead for a further minute.
Stuffing and making parathas:
Divide the dough and filling into equal parts. Dust the working area where you will be rolling the dough. Roll out dough about 5cm in diameter. Place a ball of filling in the middle of each dough ring and bring all the edges together sealing the filling in the centre.
Press the dough gently on the sealed side, flattening it a little. Dust and roll out the dough flat. Dust with flour frequently if the dough is too moist, and be gentle when rolling to prevent the filling from spilling out too much. While you roll each paratha, cover the rest of the dough with a damp cloth to prevent it from drying out in the air.
Heat a flat-bottomed pan until hot and place the rolled out parathas on it.
Let it cook for a few seconds and when you see the surface of paratha getting darker, flip to the other side.
Brush ghee on the cooked side and then flip again. Press gently with a spatula and rotate the parathas while cooking. Repeat the same for the other side as well.
A perfect paratha should be golden brown with some dark spots on it.
Makes 14 parathas
Note: Adapted from indiansimmer. com Note: Awaiting photo credit permission