Aloo Parathas
November 27th, 2007
Stumble it!
Indian food has intimidated me more than any other cuisine. Only recently have I begun to experiment with it, but I’m still completely overwhelmed with the vast amount of things I don’t know about: there are ingredients I’ve never heard of, approximately one hundred bajillion types of lentils (I counted), endless variations on dishes between regions of India, culinary traditions that vary from family to family, and a number of different languages used to describe all these things. I could spend my entire life studying Indian food and always be learning something new.
The good news is I don’t have to know everything to start making dinner. Thank god.
When it comes to cooking, there’s no better place for me to learn than in the kitchen with someone who knows what’s what. A few months ago, I had the opportunity to learn a bit about Indian cooking at the home of my husband’s boss, Nars. Nars and his family are from India, and they graciously invited us over for dinner, allowing us to hang out in the kitchen and learn how to make the dishes we would be eating. It was an invaluable experience for me, and today I want to share with you some of what I learned that night.
Flatbreads are common in India, with numerous variations. There’s roti, puri, parathas, chapatti, naan, bhakri, bhatoora, papadum… I’m sure the list goes on. Today I’m going to show you how to make parathas, both plain and stuffed with spiced potatoes. Parathas are my favorite — they’re flavorful, easy to make, easy to customize, and they go with a lot of different main dishes.
The first thing you’ll need is the right kind of flour. It’s often referred to “duram atta.” It’s a combination of stone-ground wheat and regular flour that’s perfect for roti, chapatti, and parathas. The brand I use is Golden Temple. Once you have the flour, you’re set. Here’s the recipe for the dough:
Paratha Dough
Makes 8 parathas
1 Cup Golden Temple Flour (duram atta)
1/3 — 1/2 Cup Water
1/2 tsp Salt
2-3 tsp Oil
Combine all the ingredients in a medium sized mixing bowl. Depending on the humidity in your area and how compacted your flour is, you’ll need anywhere from 1/3 to 1/2 cup of water. Add 1/3 cup first, adding more water if needed. Your goal is to achieve a soft, elastic dough after about 5 minutes of kneading. It shouldn’t be sticky, but smooth. I don’t sift my flour, so my “1 cup” tends to be a heavy one, and I use 1/2 cup of water to get the dough consistency I like the best. Keep in mind that a softer dough will yield more tender bread, but may be harder to control. After kneading, the dough should look like the image above.
Break the dough up into 8 equal pieces, rolling into balls. Set in a small, oiled bowl and cover with some oiled plastic wrap. Let the dough balls rest for as long as you can – 30 minutes up to a few hours. This allows the gluten to relax. If you’re making aloo parathas, begin making the potato mixture now.
Aloo Stuffing
For 8 Parathas
2 Medium Potatoes
1/2 tsp Salt
1/2 tsp Garam Masala
1/2 tsp Cumin Seeds
1/4 tsp Turmeric
1/4 tsp Red Chili Flakes
5 Sprigs of Cilantro, chopped
Peel, chop and boil potatoes until fork tender. Drain well. Use a ricer or food mill to mash potatoes. This ensures there are no lumps in your potatoes that could break the dough while stuffing the parathas. Add in the remaining ingredients and mix well. Form 8 balls the same size (or smaller) as your dough balls, cover, and set aside.
Now for the fun part! It’s time to stuff and roll out the dough. Before you start, heat your pan up and get your workspace ready. Choose a pan that heats quickly and evenly, has a non-stick surface, a wide, flat bottom and low sides. It ideal pan for this is usually seasoned iron. The traditional pan is called a tawa, but a crepe pan, pancake pan, or cast-iron skillet works just as well. For your workspace, you’ll need a bowl full of flour, a cutting board or other flat surface for rolling out the dough, and a small rolling pin called a Belan. (Or do what I did and use a clean, label-less beer bottle.)
Heat your pan over medium heat with a very light coating of oil.
For Aloo Parathas
Dip one of the dough balls in the flour to coat it.
Flatten it out into a disc.
Roll out the dough a little, so it’s large enough to cover the potato ball. Wrap a potato ball with the dough, gathering the edges together.
Pinch the edges together to seal, flattening it into a disc again.
Dip it in the flour again, coating all sides.
Roll out the disc evenly into a circle, roughly six inches in diameter. The dough should be thin enough so you can see the spices through it.
Place the paratha on your heated pan. You’ll see the dough begin to change color (it gets slightly yellow and dry-looking), and then, with any luck, it’ll puff up! Once it puffs up, check the bottom–if you see scattered brown dots, flip the paratha over. Oil the cooked side of the paratha lightly. Cook the second side until it looks like the first, flip it again, and oil it. Your paratha should be finished cooking in 1-2 minutes, and should not look raw when it’s done. Keep warm in a tortilla heater, or in a low oven on a covered plate.
Do you want to make plain parathas? I got you covered. There are two ways I was taught to fold the parathas to make sure they’re tender and flakey. Follow the link below for step-by-step photos of both techniques!
Easy Triangle Parathas
Dip your dough ball in flour and roll out to a 6″ disc. Coat one side with oil.
Fold it in half and coat it in oil again.
Fold the oiled sides together again to make a triangle. Coat it in flour.
Roll out the triangle to about 6″ and follow the cooking instructions in the main recipe above. To ensure your paratha stays tender, you must “break” it when it comes off the pan. Simply crumple it a bit, like your crumpling a piece of paper to throw away. I know people who do this with their bare hands, but I recommend using a towel to prevent burning yourself. Don’t “break” stuffed parathas.
A More Difficult Spirial Paratha
Dip your dough ball in flour and roll out to a 6″ disc. Coat one side with oil.
Fold the dough like a fan, forming a long strip of folded dough.
Roll the strip of folded dough into a spiral shape.
Tuck the end underneath and press to hold it there.
Dip the spiral into flour and roll it out into a 6″ circle.
Follow the cooking instructions in the main recipe above. To ensure your paratha stays tender, you must “break” it when it comes off the pan. Simply crumple it a bit, like your crumpling a piece of paper to throw away. I know people who do this with their bare hands, but I recommend using a towel to prevent burning yourself. Don’t “break” stuffed parathas.
You can roll out the next paratha while the last one is cooking, just keep glancing over at the stove to see if it has puffed yet. Rolling the dough out in one of these two ways creates layers in the dough that make for a tender, flakey finished product. Every time I make parathas they get better, so don’t be distressed if they don’t come out right the first couple of times. They take practice. Keep at it, and they’ll keep improving, I promise. They are best eaten immediately, but you can refrigerate them and re-heat them in your pan the same way you cooked them. Good luck and have fun!
Entry Filed under: appetizers, dinner, how to, recipe
90 Comments
1. sockbuttons | November 27th, 2007 at 4:56 pm
These look incredible. Thanks so much for sharing the technique.
2. kathryn | November 27th, 2007 at 4:58 pm
I love cooking Indian food, but agree it’s definitely a challenge. Out of all the foods I cook, it’s the one I’m least likely to experiment with. I’ve found Madhur Jaffrey’s books an invaluable guide to Indian cooking. She gives clear descriptions of different techniques and her recipes just work.
Excellent paratha instructions – I’ve never made them but you’ve given me the confidence to try them.
3. Jen | November 27th, 2007 at 5:16 pm
Oh, wonderful! I’ve only had confidence to make naan in the past, and half the time it doesn’t come out right. Thank you for this recipe, I will definitely be trying it out soon.
4. Anma | November 27th, 2007 at 5:21 pm
I cannot wait to try the ones with spiced potatoes.
Your blog is so inspiring !
5. Daria | November 27th, 2007 at 5:40 pm
These look amazing! I’m definately gonna try them! Might cook it for my mother :)
I was wondering though, do you think they gonna work with gluten-free wheat?? Would be great if they could…
6. Courtney | November 27th, 2007 at 6:37 pm
Wow–this post is great–thanks so much for sharing it! I love Indian food, but, like you, I have been intimidated by it…it always sounds so difficult! I *still* sounds difficult, quiet honestly, but it now seems much more doable after your post!
Courtney
7. Mike | November 27th, 2007 at 7:13 pm
These look REALLY tasty. I love the photos too!
8. Kim Miller | November 27th, 2007 at 8:40 pm
Thank you so much for posting this! I just attended an Sikh ceremony this weekend and I’ve become obsessed with finding quality recipes for [vegan] Indian food. Can’t wait to try this, and it couldn’t've landed in my lap at a better time…
9. Kat | November 27th, 2007 at 8:52 pm
Yummy!!!
I’ll have to seek out this flour – you’re right, once you have that, everything else you need is pretty much in the pantry already! Can’t wait :)
10. sheree | November 27th, 2007 at 10:31 pm
OH how good those look! I hope I can get the courage to make these. Seems like when I make flat bread it never turns out. These are mouth watering!
11. sheree | November 27th, 2007 at 10:31 pm
OH how good those look! I hope I can get the courage to make these. Seems like when I make flat bread it never turns out. These are mouth watering!
12. eileen | November 28th, 2007 at 2:23 am
My immediate response is a hearty “KICKASS.”
Wow. Those look awesome.
13. Robyn M. | November 28th, 2007 at 8:01 am
Oh how wonderful those parathas look! I love making parathas, but I’ve never had a good clue for how to do the “flaky & tender” half of the equation–thank you! I’m trying these tonight with our scheduled butternut vindhaloo.
14. Deb Schiff | November 28th, 2007 at 8:36 am
Lovely! I’ve got to try these. I’ve really been enjoying your blog, especially the great photos and step-by-step instructions.
15. Scott | November 28th, 2007 at 9:16 am
Golden Temple Atta or equivalent is readily available at any Indian grocery store.
They look great !
16. Sharon Smith | November 28th, 2007 at 9:41 am
I’d just like to note that Scott is my father =).
17. Suzie | November 28th, 2007 at 9:58 am
Yes, I want to make parathas! Can I do it right? Probably not. Am I going to try anyway? Heck, yes!
18. Britt | November 28th, 2007 at 10:27 am
These look yummy! Can we do roti’s next? I want to see how to make those too! :)
19. VincentG | November 28th, 2007 at 11:30 am
Those look delish! I’ve never made paratha before, but you’ve made it look easy!
20. Kumudha | November 28th, 2007 at 2:28 pm
Delicious!
21. Other people’s food&hellip | November 28th, 2007 at 3:38 pm
[...] at VeganYumYum made yummy vegan aloo paratha’s, great for a lactose intolerant girl like [...]
22. midwest neurotica | recip&hellip | November 28th, 2007 at 4:08 pm
[...] VeganYumYum » Aloo Parathas [...]
23. pen and paper | November 28th, 2007 at 4:28 pm
I will admit up front that I’m not vegan, but your blog has been an inspiration for a long time. These parathas look FANTASTIC – I can’t wait to try the recipe!
24. Bri | November 28th, 2007 at 4:46 pm
Awesome! I too have felt intimidated by Indian food, and am considering asking a woman who sells aloo paratha and samosas at our local farmers market, if she’ll give me a lesson or two. Your photos are so descriptive. I wondered before, if the paratha were two discs of dough with potato in the middle, but now you’ve enlightened me. I’ll have to make these. Thanks so much for demystifying the process.
25. Maninas | November 29th, 2007 at 8:05 am
Thanks for the very detailed instructions! Just what I need!
I too adore Indian food, and I too have been intimidated with it a little, until a kind Indian friend gave me – ‘a curry lesson’! :) She is such a wonderful and instinctive cook, and this fantastic experience made me really relaxed about cooking Indian. Another big breakthrough was reading some excellent Indian food blogs. They opened up a whole new world for me, literally! :)
26. sooz | November 29th, 2007 at 11:05 am
I just love your blog. I would love it even more if you’d come to my apartment and teach me how to cook, but I *suppose* I can survive with the blog…
27. SaraJane | November 29th, 2007 at 11:55 am
Thanks for the great pictures! I’m a bit intimidated by some Indian food as well, the breads being the main thing. I’m going to try this.
28. tavolini | November 29th, 2007 at 12:32 pm
wow!! that looks amazing! I’ve never seen that before–and now am super excited to try it :) Great recipe, pics, and explanation!
29. rebecca | November 29th, 2007 at 1:51 pm
i have to try this now. amazing photos. i’m so hungry!
30. Suganya | November 29th, 2007 at 2:06 pm
Your parathas are better than mine :). Its hard to believe that its your first time. Anything looks delicious in yr hands.
31. Jeanne | November 29th, 2007 at 6:34 pm
OMG YUMMMM!!!! Thanks for the recipe! Now I can make it by hand instead of always buying the frozen kind (which are still so good :p)
32. Honor | November 30th, 2007 at 11:54 am
I made these yesterday for dinner. They were lovely and delicious and ended up just like the photos here! I used 1/2 C. of water, also and added some fennel seeds. Thanks so much!!
33. Kayla | November 30th, 2007 at 1:01 pm
These sound super easy and so tasty. I hope I can find the Atta flour. Do you think any other flour could substitute for it?
34. Hillary | November 30th, 2007 at 5:47 pm
These pictures are beauuuutiful! I thought this bread was called nan but I may be wrong.
35. uits | December 1st, 2007 at 1:13 am
Ooh, these look simple and good. Nice pics
36. Krista | December 1st, 2007 at 2:46 pm
Now be honest, how many parathas did you have to cook before you got one that ballooned perfectly like that? I’m lucky if I get one per batch!
37. blondie | December 1st, 2007 at 6:41 pm
Amazing! I just want to eat the screen. Thankyou for posting the step by step. I’d love to see what else you have been making in the realm of Indian cooking.
38. Carolann | December 2nd, 2007 at 6:35 pm
Indian food is challenging. There are always so many things I want to make, but have no idea where to get the ingredients. Thanks so much for the pictured steps on these! I can’t wait to try them!
39. Viji | December 3rd, 2007 at 6:19 am
Beautifully presented. Neat pictorial. Just love the post. Viji
40. theo | December 3rd, 2007 at 5:13 pm
Hello, thank you so much for your website and this recipe. I just had a question about the formatting. The text comes up with all kinds of funny-looking symbols on my computer like this (not sure if will look the same to you when I paste it in but I’ll try):”The first thing you’ll need is the right kind of flour. It’s often referred to “duram atta.†It’s a combination of stone-ground wheat and regular flour that’s perfect…”
Does anyone else have trouble with the text and formatting turning into symbols instead of apostrophes or other formatting marks? Is there a way to fix this so that it shows up normal on my computer?
Thanks!
41. Raddish | December 4th, 2007 at 8:33 am
theo,
When i view this page using internet explorer i see the “funny-looking symbols”, but using Firefox it’s fine.
42. Britt | December 4th, 2007 at 10:38 am
*drooling*
must…..have ……cookbook……
43. Lolo | December 4th, 2007 at 11:01 am
Theo –
The strange characters are from “smart” characters in Word – I use FireFox and Safari, so I wasn’t aware of them until recently. They should all be fixed now, and I know how to avoid them in the future. Let me know if you see any more!
44. Kayla | December 4th, 2007 at 4:14 pm
I made these for an indian themed potluck this weekend and they were amazing! I wasn’t able to find atta flour, but I sifted together a combination of all purpose and whole wheat, which worked perfectly. The only thing I would do differently next time is make a double batch. Seriously.
45. links for 2007-12-06 &laq&hellip | December 6th, 2007 at 11:17 pm
[...] Aloo Parathas (tags: bread indian potatoes recipe) [...]
46. Peanut Butter Filled Choc&hellip | December 7th, 2007 at 10:09 pm
[...] was inspired by Lolo’s post about Aloo Parathas over at VeganYumYum to use a similar technique to create filled cookies. Chocolate cookies with a [...]
47. deeba / passionate baker | January 11th, 2008 at 5:06 am
You’ve mastered the technique PERFECTLY!! Did you know that parathas can be stuffed with grated cawliflower, cottage cheese, dryish cooked dal…The list is endless! Try plain spiral paratha with zeera aloo & smoked cottage cheese/paneer curry! Tastes wonderful!
48. Hale | February 15th, 2008 at 10:00 am
Hi this is awsome recipe, i like to try it soon. I just have question, what type of flour did you coat with ? seems like different flour?
49. Christopher W. Moriarty&hellip | March 3rd, 2008 at 1:49 pm
[...] of mashed potatoes on top, enclose the potatoes in the dough, flatten and fry. Yummy. We followed this recipe for the bread but didn’t use the exact flour she mentions. We ate it with this lentil dish. [...]
50. dd | March 15th, 2008 at 11:38 pm
Thank u for your instruction.I made the aloo paratha tonight for dinner. They were lovely and delicious and ended up just like the photos here! and all of these puffed so well that it was out of my imagination..thank u again and I cant even wait to make the spiral parathas ..hope this is called kulcha(may i’m wrong)
51. dd | March 15th, 2008 at 11:39 pm
Thank u for your instruction.I made the aloo paratha tonight for dinner. They were ended up just like the photos here! and all of these puffed so well that it was out of my imagination..thank u again and I cant even wait to make the spiral parathas ..hope this is called kulcha(may be i’m wrong)
52. C | March 18th, 2008 at 5:25 pm
I just wanted to say thank you for the recipe and super detailed instructions. Mine definitely didn’t puff up as much as yours, but they were still really great.
53. Rima | May 6th, 2008 at 9:09 am
The steps wise recipe was really nice, speacially the spiral one…being an indian I am used to eatin/prepring paratha infact from last 1/2 weeks I have been paking paratha for my lunch box but that spiral one I have never prepared at home….you have made it look so easy to rpepare… m surely gonna give it a try….
54. Patricia | May 30th, 2008 at 7:26 am
I found this recipe when I was searching for something I could make with the ingredients in my kitchen, stuck at home waiting for a delivery. Having never made any flatbreads, I was sure I’d mess it up, but the results were delicious, and even the first one puffed up!! Thanks for the excellent instructions and a recipe I’ll use over and over.
55. Nicole | June 1st, 2008 at 4:36 pm
WOW! I’ve never made bread in my life and am totally shocked this worked out so well. It’s really humid today in London so I went with less water (1/3 cup). Also, silly me, I bought parsley instead of cilantro – but the potato was still spicy with a kick. Thanks so much for this recipe and inspiring my with the confidence to try something new and exciting. My local Indian will be feeling the pinch of my new discovery!!! :-)
56. DORMAIN, Menaka | June 11th, 2008 at 8:54 pm
I have no idea what went wrong but my parents in law and myself ended up eating aloo paratha like steak!
It was too hard!!
It was a good thing my Canadian parents in law didn’t know a single thing about paratha or aloo paratha :P
57. Aneesha | June 12th, 2008 at 10:45 am
Hi … you have a great site .. lots of pictures and how-to-do-it tricks. I am from India and I make parathas daily for breakfast. I experiment with a lot o stuffings. I recently made parathas with fried gramflour stuffing. Here’s the recipe: http://blog.felinemusings.com/2008/06/10/gram_flour_paratha/
58. Aneesha | June 14th, 2008 at 3:35 am
Hi … I have used your technique to make Spiral Parathas and I am now sharing the recipe with my mother. They came out really well :-)
59. SmarterFitter Blog »&hellip | July 2nd, 2008 at 3:31 pm
[...] more paratha goodness, check out lolo’s Aloo Parathas at [...]
60. Muni | July 4th, 2008 at 9:37 pm
Thanks for the wonderful receipe and it came out very good. It is great to see Indian food in hands of you
61. [eatingclub] vancouver || js | July 28th, 2008 at 1:05 am
Holy moley! Zounds! Those are some great-looking parathas! Thanks for sharing the technique: I’d love to make some soon.
62. Anjali J. | September 30th, 2008 at 8:53 am
hi i just came upon ur blog.. ur aloo parathas look so delicious… which variety of aloo do u use for making these parathas? the kind of aloo which i use turns out to be very sticky after its boiled and mashed.. i used the brown aloos.
63. Ms Derious | December 31st, 2008 at 2:27 pm
Oh my gosh!
Just made these… loved them, as did my Husband.
I subbed applesauce for some of the oil, and it was still yummy, and I didn’t have any Garam Masala so I used curry powder instead. However, yum yum yum :)
Thank you! Also, makes looooooooads so I think I’ll be having them for breakfast tomorrow (New Years Day). I mean, when you think about it I won’t have eaten for since the previous year, so I’m sure it would be justified!
64. anusha | January 6th, 2009 at 2:22 am
just made them today…strictly followed ur instructions and well, it turned out really well. the illust. pics defly helped. thnx a bunch for all the detailing….thnx a ton!!!
65. sujata | January 9th, 2009 at 1:02 am
i am indian, i know how to make all theese type of paratas ;but i becom happy to see the way you explain it.excellent.
because u like indian food so u can also try these
1) all process are same,but in begning when u r makeng the dhough u put some mint leaf and theen make spiral paratha.it will taste great.
2)again all process are same,but at the place of mint u can put greated radish and make dhough ant then make triangular paratha.i know u also like this.
try these two types of paratha and give me raply.bye.
66. Theresa | January 11th, 2009 at 9:27 pm
Goodness was that amazing. I still smell like spices and I cannot wait to try making that again.
Your instructions were also great, with each step we were going, okay, is it browning? oh and it is poofing up? good! great! hey ___ looks just like the picture! good!
I was so happy with this recipe, thank you very much!
67. Amrutha | January 29th, 2009 at 7:59 am
They are fine.
68. kalpana | January 30th, 2009 at 6:04 am
hi
i was searching for aloo paratha recipe and found ur blog.
its amazing.i tried the recipe.it came out real good.
thanx so much.
69. slawek | March 8th, 2009 at 2:07 pm
with such a clear recipe, cooking becomes big pleasure.
thanks to You my vegan cuisine is better day to day
best wishes from Poland!
70. farah | April 2nd, 2009 at 2:27 pm
Hi there!
i read ur version of aloo paratha in which u just boil ur ing. and used as stuffing. but today wt i did was i saute it in oil n onions and also added tamring juice a bit + other ground masala’s. the mix was a bit soft than urs, definitely. so, when i started rolling my parathas the stuffing started oozing out from few sides + my paratha started tearing off from middle or sometimes from the corner…also there was uneven distriubiton of filling +uneven thickness of my parathas. also i coulldnt make a perfect round parathas like urs……..can u advise thx
71. indian food…fail? &&hellip | April 7th, 2009 at 5:49 pm
[...] rice dish, chana masala [recipe from here]– chickpea dish, and aloo parathas [recipe from here]– a type of bread. all sounds good, right? well..heres the [...]
72. Vegan yum yum « Dom&hellip | April 19th, 2009 at 2:16 pm
[...] evening I used her recipe for paratha. (It was accompanied by a recipe for Dal Makhani from an Indian home cooking site that I really [...]
73. Ann | April 26th, 2009 at 10:18 pm
Thanks a lot for sharing the ideas for a great recipe.. I love parathas! glad I could get lots of tips to make different types of it :)
74. elisa | June 3rd, 2009 at 10:56 am
wow… its superb but the paranthas don’t look that delicious at all….. if the picture is gooud and it looks delicious then all will give u gud comments…. that’s all because of the picture.. well. it doesn’t matter the important thing is that u have written it. ok.. bye till them
75. lilly | June 3rd, 2009 at 11:02 am
oh….i love the prathas butyou did put more oil its not good for health and you did more overacting understand i am bored to see your website and moreover i have no time to make your allo walla pratha idots i have to go to office also and i dont have much time for you ok bye bye idots
76. bobby foster | June 7th, 2009 at 12:28 am
thanks for your post, I purchased attta at http://www.indianfoodsco.com
i will try – i hope it comes out good
77. in preparation for moving&hellip | June 19th, 2009 at 12:07 pm
[...] are my favorite thing at Annapurna– a flaky, soft flatbread. I’ll be trying this recipe for them, not the aloo kind, just the [...]
78. Christine | July 30th, 2009 at 3:55 pm
I made these for lunch to accompany a carrot dahl soup, they were great. All 4 of my kids ate them. Thank you so much for the recipe! To retain extra flavour and nutririon I baked the potatoes in their skins before peeling them, also I omitted oil and salt from the dough (I had a Pakistani friend who used only atta and water for her flatbreads.) I think the oil coating the resting dough was sufficient. I did not have garam masala so I used plain ground coriander instead, still yummy!
IMHO, Indians make the tastiest vegan food in the world… please give us some more Indian-themed recipes! It must be hard it you don’t like garlic though :-)
79. Brenda Nagle | August 19th, 2009 at 1:52 am
I was wandering around the internet looking for some inspiration for a cake shoot my neighbor was asking me to do for her tonight and the very first site I came across was yours. The best part besides how awesome your pictures and instructions on how to get great results; your site is vegetarian!! I’ve definitely bookmarked and plan to try several of your recipes! (which I’ve only just begun to browse..) This particular recipe has me the most excited so far because I’ve looked and searched for flat bread and flat bread recipes but they’re not vegetarian friendly. Thank you so much for the time and effort you’ve poured into your site. Very nicely done!
80. rush | August 20th, 2009 at 6:18 pm
loved the final outcome of the aloo parathas, however i dont think that parathas should puff up.It just points the fact that the proportion of the stuffing to the dough is incorrect…i.e. there is room for more stuffing.its nice to have little bubbles but not the complete puff up as u have shown above.
However, its the rotis that should puff up on its final turn…ideally the puff u have shown.
81. Jimson | September 25th, 2009 at 3:48 am
Brilliant recipe. Very easy to make despite the number of steps involved. Cheers!
I love Deeba/passionate baker’s comment. Smoked cottage cheese! The blog isn’t called ‘vegan yum yum’ for no reason. What a tit.
82. Yelowsub | December 12th, 2009 at 6:35 pm
I could not wait to try these. Which mean that I had to substitute some ingredients. I used white whole wheat flour and sweet potatoes instead of white potatoes.
They still puffed up! I jumped up and down and waved my spatula in the air. The spices were wonderful as well. Next time I’ll add more filling for more yumminess.
83. Catherine | December 29th, 2009 at 5:56 pm
I made the mistake of making these things today. You see, I’m not the fastest person in the kitchen. Usually, recipes take a bit longer than normal for me. This one, though, was complete hell.
From start to finish, pretending that it is finished, which it’s not, it’s taken me THREE HOURS to do these. The worst part is, they didn’t even turn out right. Those “raw” bits you’re supposed to avoid were completely inevitable; the dough is folded on itself. So there was a bit of gumminess. When I made the dough, the yield was hardly comparable to the picture; mine was absolutely tiny. Then when I made the potatoes, there was enough for two recipes’ worth of dough, which I did not have. They taste good, except for the gummy nature and thinness of the bread, but it was definitely not worth it for me. The whole experience was incredibly frustrating. And I have a huge pile of dishes to do, too. Ugh.
(That is, of course, to say nothing against the blog; it’s my cooking ability that’s at fault. I intend to try other things, like the blueberry grunts, later. No more tricky Indian food for me.)
84. Keerith | March 13th, 2010 at 5:27 pm
my mouth is watering !
85. Jelli | March 17th, 2010 at 11:34 am
I made these last night, and they were great! I used AP flour and stuffed them with a bean filling. Great, easy, and not at all time-consuming like some people said. Simple, easy, delish and even better reheated. Thanks!
86. Kevin | April 27th, 2010 at 7:06 pm
So you can’t find atta flour? No problem!
If you make seitan you may have gluten in the pantry, just add 1/8 cup or so to the recipe for an excellent replacement. I made this last night for my partner and it was great. Didn’t have a food grinder so they were lumpy but it was still great!
87. Spicing things up | First&hellip | May 19th, 2010 at 1:07 pm
[...] do our breakfasts (for the most part restricted to parathas, cereal, or [...]
88. Incredible India All Over&hellip | May 26th, 2010 at 9:17 am
[...] or filled with various vegetables. The first ones were filled with potatoes and scallions. Here you can see how parathas are made so flat yet filled with so much deliciousness. Cutlets are a potato/vegetable fritter… I explained it to locals as vegetable [...]
89. India la Increíble Una V&hellip | May 26th, 2010 at 10:02 am
[...] – Parathas y Cutlets. Las parathas son como un pan plano, pero relleno de vegetales. Aquí puedes ver cómo preparar este pan plano pero relleno… suena raro, pero es real. Cutlets son una fritura de papas y vegetales, como una alcapurria [...]
90. aloo parathas | Gainesvil&hellip | May 29th, 2010 at 5:24 am
[...] http://veganyumyum.com/2007/11/aloo-parathas/ [...]