Coming in at #48 for the MellowBakers.com group, Aloo Paratha is a savoury filled Indian flatbread.
Like all Mellow Baker breads, it was sourced from Hamelman’s book Bread: A Baker’s Book of Techniques and Recipes (First Edition) and can be found in the Miscellaneous section on page 282.
Note that the NEW edition of BREAD has dropped this recipe, so I’ll give the details here.
- 2 3/8 cup (10.6 oz / 300 g) whole wheat flour*
- Heaping ½ Tsp / 3 g salt
- ~ 1 cup (7.9 oz / 225 g) water
- 1 lb / 453 g potatoes, boiled in their jacket; once cooled, peeled and grated
- 1 tsp cumin seed, toasted
- 1 tsp coriander seed, toasted & ground
- 2 tsp grated fresh ginger
- 1 Tbsp + 1 tsp finely chopped green chilies
- .5 cup chopped fresh cilantro
- Salt to taste
- 2 Tbsp mustard oil**
.25 cup Ghee for brushing
* Indian whole wheat is typically chapati flour, a finely ground & sifter whole wheat flour. You can approximate this by sifting the coarser North American whole wheat flour through a fine sieve or combining whole wheat and unbleached bread flour in a 2:1 ratio (i.e. 200 g whole wheat + 100 g bread).
** You can make mustard oil by toasting 1 Tbsp black mustard seed in a dry skillet until they pop. Grind in a mortar, put in a small bowl and pour over with 2 Tbsp veg oil.
The ingredient list is rather straight forward, if you have a decently stocked spice shelf. One thing you may not have, however, is ghee which is a clarified butter. It is a wonderfully aromatic fat made by melting butter and removing the milk solids and letting the remaining fat cook slowly for a fairly long time to get a slightly nutty taste. Cool thing: it doesn’t need refrigeration although it has a fairly decent shelf life. And it’s actually pretty simple to make at home if you don’t find it in the local grocer’s. Many grocery stores in America now have a pretty respectable International Foods section so look there for a small jar. A perfectly acceptable substitute in this recipe, if you prefer or want to stay vegan, is your favourite vegetable oil.
Let’s have a look at what goes into these tasty pockets…
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