Non-Traditional Aloo Paratha

I filled my Aloo Paratha (stuffed Indian flatbread) with leftover mashed potatoes. The results were deliciously crispy and delightful.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This month's edition of the Bread Baking Babes and Buddies has me totally stepping out of my comfort zone and right into a kitchen in India. Well, not a traditional Indian kitchen, mind you. But as close as I've ever come.

What I loved about this recipe is the crispy, brown crust of the flatbread that seals in the goodness of the mashed potato filling. Two great tastes, that go great together! Of course, anything that is fried in butter wins my seal of approval just about any day of the week!

For my making of aloo paratha, I chose to use some leftover mashed potatoes I had from a previous meal as the filling. This made the recipe come together in a flash and in no time they were ready for consumption. My entire family really loved these crunchy potato pockets and it's been requested that I make them again, soon, and that next time I should add some cheese and possibly a little cooked meat to the filling! Sounds a lot like an Indian hot pocket to me! LOL

ALOO PARATHA      {PRINT THIS RECIPE}
Serves: 8        Prep Time:  30 minutes      Cook Time: 20 minutes

For the flatbread:
1 cup whole wheat flour
1 cup all-purpose flour (plus additional for rolling out the dough)
1 teaspoon salt
1 cup of warm water
2 tablespoons olive oil

For the filling:
1 cup leftover mashed potatoes

butter for frying

-In a food processor, combine all the ingredients for the flatbread and process until the mixture forms a ball that is slightly sticky to the touch.
-Allow the dough to sit, covered, and rest for approximately 30 minutes.
-Lightly flour your work surface and a rolling pin.
-Break off a piece of dough a little larger than a golf ball and, using your hands, roll it into a ball.
-Place the ball onto a floured surface and roll the ball into a circle approximately 5" in diameter.
-Mound approximately 1tablespoon of mashed potatoes into the center of the circle.
-Use your fingers to run a bit of water around the entire outer edge of the dough. *Note - the wet dough will act as a glue to help seal the seams together.
-Bring the edges of the dough up and around the filling, pressing them securely together. Gently press the seams down with your fingers. Use your hands to form the dough back into a nicely shaped ball (if needed).
-Using the rolling pin and not a whole lot of pressure, gently flatten the ball into a disc. *Note - it's up to you how far you want to try and flatten your bread. I chose to keep mine on the thicker side so the filling would stay inside. If you choose to go flatter...more power to you!
-Place the flattened paratha on a parchment-lined baking sheet and refrigerate until you're ready to fry them.
-In a large skillet over medium/high heat, melt 2 tablespoons of butter and fry 3-4 paranthas at a time until they become browned and golden. Flip and continue the process on the other side.
-Continue with the remaining parathas and serve warm to your waiting family 🙂

How wonderful it is to be able to take a trip to India and back in under an hour! I seriously think that is what I love most about food. It brings this huge, diverse world and its people a whole lot closer together, all with just a few simple ingredients!

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