Author: Holy Cow! Vegan Recipes
Recipe type: Bread
- For the dough:
- 2 cups durum whole wheat flour (use regular whole wheat if you can't find this, but the durum wheat does make softer parathas).
- 1 tsp canola or other vegetable oil
- ½ tsp salt
- For the filling:
- 3 medium potatoes, boiled until tender, then peeled and mashed or passed through a potato ricer. The potatoes should be smooth-- you don't want any big lumps in here.
- 1 tsp red chili powder like cayenne
- Zest of 1 lemon
- Salt to taste
- 1 tsp grated ginger
- To make the paratha dough, mix all the dough ingredients and use water to knead into a smooth dough. Set aside for at least half an hour.
- To make the filling, mix together all of the filling ingredients.
- Now make the parathas. Pull off a 1½-inch ball of the dough. Using some flour to prevent it from sticking, roll out the dough into a five-inch circle.
- Make a smaller, ¾th-inch ball of the spiced potato mixture. Place it in the center of the rolled-out dough.
- Then, gather up the edges of the dough around the potato mixture and press together where the ends meet on top to form a firm seal.
- Roll out into a 7-inch circle, using flour to prevent the paratha from sticking.
- Heat a griddle. Cook the paratha on either side, about 3 minutes each, until golden spots appear. You can brush on some oil on each side, if desired, although it's not necessary at all.
- Serve hot!
Recipe by Holy Cow! at http://holycowvegan.net/2009/05/aloo-parathas-revisiting-basics.html