Indian bread stuffed with potatoes
- Atta (whole wheat flour) – 2 cups
- Table salt – ¾ teaspoon
- Dried pomegranate seeds – 1 teaspoon
- Potatoes, boiled, peeled and grated – 2 medium
- Red chile powder – 1 teaspoon
- Green chile, stemmed and chopped – 1 no
- Butter – 4 tablespoons
- Sieve the flour with ½ teaspoon of salt into a deep bowl.
- Gradually add ¾ cup of water into the bowl and knead to make a smooth dough. Cover with a damp cloth and keep aside for 15 minutes.
- Heat a non stick pan on medium heat. Add pomegranate seeds and dry roast them for 2 minutes. Cool and transfer into a blender jar and blend to a coarse powder.
- Place the grated potatoes in a deep bowl. Add powdered pomegranate seeds, red chile powder, green chile and the remaining salt. Mix well. Divide into 8 equal portions
- Divide the dough into 8 equal portions and shape into a ball. Cover with a wet cloth and keep aside for 5 minutes.
- Take a dough ball and flatten by pressing it between your palms. Place 1 portion of potato mixture in the centre, bring in the edges and shape into a ball again. Seal the edges completely so that potato stuffing does not come out.
- Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately 6 inch diameter. This is now called an aloo parantha.
- Place a non stick tawa (griddle) on medium heat. Let it heat for two minutes, then place a parantha on it and cook for 3 minutes. Turn the parantha and drizzle ½ tablespoon of butter on it and spread it to cover the entire surface. Reduce the heat to low and cook till golden brown. Turn it and again drizzle ½ tablespoon of butter on other side. Cook on low heat till golden brown.
- Prepare the remaining paranthas in the similar way.
- Serve hot with fresh yogurt, green chutney or mango pickle.