Unleavened Potato Bread
The highlight of this paratha is the achieved softness and rightly justifies the name "Aloo" paratha, where the aloo can be felt melting in the mouth with every bite and not the other ingredient-the wheat flour. Here at L.C, we have adapted this recipe with merely few ingredients, and It's a real breeze to work with God-given tools-Our hands!
ALOO PARATHA- POTATO UNLEAVENED BREAD
Cooking Time-15 mins
Total Time-45 mins
3 cups of mashed potatoes
1 cup of wholemeal flour/wheat flour + 1/4 cup of additional wheat flour for rolling/dusting
1 tsp of ajwain seeds
1 tsp of salt
1/2 tsp of cumin seeds
1/4th tsp of turmeric powder(optional)
1/4th tsp of red chilli powder
1/4 tsp of asafoetida powder(optional)
1 tbsp of olive oil( or any oil)
Mix all the ingredients mentioned above in a mixing bowl/container except the oil and gather all the contents to make a pliable dough. There is no water added as the moisture content from the potatoes bind the flour giving a rollable mixture. If the dough gets sticky, you can always dust some more dry flour or sprinkle a few drops of water to help you work with the dough.
Divide the dough into equal-sized balls and keep them covered under a damp cloth or cling film. Take one dough ball and dust it with some dry flour and roll it into a small round shaped flatbread.
Cook the paratha onto a frying pan/griddle/Tawa for about a minute or until you see the steam pockets on the underside, then brush some oil on top of the paratha and using tongs, flip it on the other side to cook for another 30-40 secs. Then transfer the paratha onto a kitchen towel.
Aloo parathas can be served either for breakfast or for Dinner with Green Chutney/Raita.
We made these for a substantial breakfast as we aim to eat a king-size breakfast to last until lunch without snacking in-between.
My girls love this with plain yoghurt, and that's very kind on the gut too.
TRIED MAKING THIS RECIPE?
Please leave your comments and share your thoughts below.