Indian cuisine is known for its flatbread. Upasana and Lokesh help us navigate the world of authentic Indian Bread!! In this video, they show us how to make Stuffed Aloo Paratha and Naan.
Recipe follows as well, Enjoy!!
Stuffed Aloo Paratha
Aloo paratha is a popular Indian breakfast of unleavened whole wheat savory and spiced potato stuffed flatbread.
2 cups atta also known as durum whole wheat flour
water to knead the dough
In a bowl mix together whole wheat flour (atta). Add water little by little and mix.
Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
5 medium potatoes(aloo) - boiled and peeled
1 green chili finely chopped
2 tablespoons finely chopped cilantro
1/4 teaspoon garam masala
1/4 teaspoon amchur also known as dry mango powder
1/4 teaspoon crushed coriander seeds (or powder)
1/8 teaspoon red chili powder or adjust to taste
3/4 teaspoon salt or adjust to taste
Mash the boiled potatoes
Add chopped cilantro, salt, chopped green chili, crushed coriander seeds (or powder), garam masala powder, amchur and red chili powder.
Mix till everything is well combined. The stuffing is now ready.
Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
Place 2-3 tablespoons of stuffing in the center. Don't overfill else it will be difficult to roll.
Bring all the edges together and pinch to seal the edges.
Flatten the dough ball using your hands.
Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
Transfer the rolled paratha onto the hot pan.
Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
Repeat with the remaining dough balls.
Serve aloo paratha hot with butter, pickle and yogurt!
2 cups all-purpose flour (maida)
¼ cup Curd or yogurt
1 teaspoon baking powder
1 pinch baking soda
1 teaspoon salt or add as required
2 tablespoons oil – butter can also be added
¼ to ⅓ cup water or add as required
In a mixing bowl take ¼ cup fresh curd or yogurt, 1 teaspoon baking powder and 1 pinch baking soda, mix well.
Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
Make a well in the center and add 2 tablespoons of oil. Note that you can even add butter instead of oil.
Start kneading, and add ¼ to ⅓ cup water or add as required.
Knead to a smooth dough. You should get a soft stretchy dough.
Flatten the dough and spread some oil all over the dough. Place in the same bowl.
Place a moist kitchen towel or napkin completely covering on the dough.
Cover the bowl with a lid and let the dough leaven for 2 hours.
Rolling Naan Bread
Make medium-sized balls from the dough.
Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
Roll into a 6 to 7 inches elongated circle.
To Cook Naan in Oven
Preheat the oven to 500 F degrees.
Arrange rolled naan on a baking tray and then bake for 4-5 minutes or until golden brown.
Remove naan from the oven and apply the butter and garnish.