Stuffed Parathas

A no brainer really, you simply cannot go wrong with these alu and cheese parathas from Dipna Anand. You can use boiled potatoes from scratch for this recipe or use leftover mashed potatoes or even roast potatoes mixed with some of the leftover vegetables from a roast. Dipna learnt how to make alu parathas from her mum and key tips in this recipe make all the difference, try it out for yourself!

Makes 5 stuffed parathas

Ingredients

Dough

375g chapatti flour, save 2 tbsp for the rolling out
1 tbsp vegetable oil
200-220ml luke-warm water
¼ tsp salt

Filling

400g potatoes (about 3 potatoes, medium size) or 400g leftover mashed potato
80g cheddar cheese, grated
1 green chilli, finely chopped
¾ tsp salt or to taste
¼ tsp garlic granules
2 tbsp fresh chopped coriander
¾ tsp red chilli powder
1 tsp garam masala
¾ tsp coriander powder
¾ tsp cumin powder
2 tbsp freshly squeezed lemon juice
75g ghee or butter to fry parathas

Method

Print Recipe

Put the flour, oil and salt into a mixing bowl, slowly add water to flour and start to mix using fingertips
When enough water has been added, knead the dough folding one part of the dough into the other. Knead the dough for about 2-3 minutes until it is soft and bouncy, leave it to one side (covered) for 30 minutes
Wash potatoes and boil until perfectly cooked (do not over-cook), this should take 20-25 minutes on a medium to high heat. (If using leftover mashed potatoes, roast potatoes or vegetables from a roast, ensure the vegetables and potatoes and mashed well or very finely chopped)
Remove from the heat, strain and leave the potatoes to cool for about 30 minutes (cool under cold water to speed up the process if desired, but do not make them too cold)
Peel the potatoes and grate them into a mixing bowl (if they are warm that’s a perfect temperature for grating as they will be even fluffier)
Add green chillies, salt, fresh coriander, red chilli powder, garam masala, coriander powder, cumin powder, garlic granules and lemon juice to the grated potatoes and mix well
To make the parathas, heat the tawa (Indian griddle) or crêpe pan on a medium heat to begin with so that it is hot enough when the bread is prepared
To make a paratha, split the dough evenly into five and then split the five pieces into twos, totalling 10-equal sized pieces that will each weigh about 50g
Round each piece into dough balls and dust with a little extra flour
To make paratha, flatten out two of the dough balls using your palms and then use finger tips to expand the edges. Dip into some flour and roll out each disc to a diameter of about 10cm
Spoon about a tablespoon of filling into middle of one of the 10cm diameter discs, keeping a 1 ½ cm gap from the edge so the filling does not seep out once sealed
Lift up the other disc and put on top of the filling. Press the edges of the disc down gently to seal and then press down on middle of the disc to spread the filling evenly inside
Dip the filled pastry into some dry chapatti flour on both sides and then with the rolling pin lightly start to roll out the stuffed dough until it is about 18cm in diameter. By this time the alu filling should be distributed well within the dough
Once rolled out, toss paratha on to the tawa and allow to cook on one side on a medium-high heat for about 45-60 seconds. Turn over using a tong and cook the other side for the same length of time
Flip over once again and spread a teaspoon or two of ghee/butter over one side of the paratha evenly before flipping over and adding ghee/butter to the other side. Only start to add ghee or butter once both sides of the paratha are half-cooked
Let both sides of the bread sizzle further and when golden brown, remove paratha from tawa
Repeat this process for other parathas. You may need to clean the tawa in -between the stages of making parathas
Serve parathas and enjoy with some plain yoghurt or pickle/s

Ingredients

Dough

375g chapatti flour, save 2 tbsp for the rolling out
1 tbsp vegetable oil
200-220ml luke-warm water
¼ tsp salt

Filling

400g potatoes (about 3 potatoes, medium size) or 400g leftover mashed potato
80g cheddar cheese, grated
1 green chilli, finely chopped
¾ tsp salt or to taste
¼ tsp garlic granules
2 tbsp fresh chopped coriander
¾ tsp red chilli powder
1 tsp garam masala
¾ tsp coriander powder
¾ tsp cumin powder
2 tbsp freshly squeezed lemon juice
75g ghee or butter to fry parathas

Method

Put the flour, oil and salt into a mixing bowl, slowly add water to flour and start to mix using fingertips
When enough water has been added, knead the dough folding one part of the dough into the other. Knead the dough for about 2-3 minutes until it is soft and bouncy, leave it to one side (covered) for 30 minutes
Wash potatoes and boil until perfectly cooked (do not over-cook), this should take 20-25 minutes on a medium to high heat. (If using leftover mashed potatoes, roast potatoes or vegetables from a roast, ensure the vegetables and potatoes and mashed well or very finely chopped)
Remove from the heat, strain and leave the potatoes to cool for about 30 minutes (cool under cold water to speed up the process if desired, but do not make them too cold)
Peel the potatoes and grate them into a mixing bowl (if they are warm that’s a perfect temperature for grating as they will be even fluffier)
Add green chillies, salt, fresh coriander, red chilli powder, garam masala, coriander powder, cumin powder, garlic granules and lemon juice to the grated potatoes and mix well
To make the parathas, heat the tawa (Indian griddle) or crêpe pan on a medium heat to begin with so that it is hot enough when the bread is prepared
To make a paratha, split the dough evenly into five and then split the five pieces into twos, totalling 10-equal sized pieces that will each weigh about 50g
Round each piece into dough balls and dust with a little extra flour
To make paratha, flatten out two of the dough balls using your palms and then use finger tips to expand the edges. Dip into some flour and roll out each disc to a diameter of about 10cm
Spoon about a tablespoon of filling into middle of one of the 10cm diameter discs, keeping a 1 ½ cm gap from the edge so the filling does not seep out once sealed
Lift up the other disc and put on top of the filling. Press the edges of the disc down gently to seal and then press down on middle of the disc to spread the filling evenly inside
Dip the filled pastry into some dry chapatti flour on both sides and then with the rolling pin lightly start to roll out the stuffed dough until it is about 18cm in diameter. By this time the alu filling should be distributed well within the dough
Once rolled out, toss paratha on to the tawa and allow to cook on one side on a medium-high heat for about 45-60 seconds. Turn over using a tong and cook the other side for the same length of time
Flip over once again and spread a teaspoon or two of ghee/butter over one side of the paratha evenly before flipping over and adding ghee/butter to the other side. Only start to add ghee or butter once both sides of the paratha are half-cooked
Let both sides of the bread sizzle further and when golden brown, remove paratha from tawa
Repeat this process for other parathas. You may need to clean the tawa in -between the stages of making parathas
Serve parathas and enjoy with some plain yoghurt or pickle/s