Aloo Methi Paratha

Parathas are a classic unleavened Indian flatbread which are filled and then rolled flat before being panfried. Roti are equivalent, but unfilled. Here I filled the parathas with flavorful mashed potatoes (aloo), and I flavored the dough with methi leaves - fresh fenugreek leaves.

Served with a spicy yogurt sauce they are a light meal on their own. Or pair with a vegetarian dal or curry, to sop up the sauce, and complete a sumptuous vegetarian meal.

Filling:

2 medium potatoes (about 8-10 oz)

1/4 tsp salt

1/2 tsp turmeric

1/2 tsp mild Kashmiri chili powder

1/4 tsp coriander powder

1 clove garlic, minced through a press

Dough:

1 cup all purpose flour

2 tsp canola oil

1/4 tsp salt

1/3-1/2 cup water

1/4 cup chopped methi leaves (fennugreek leaves)

about 1/4 cup canola oil, in a small bowl for frying

Yogurt Sauce:

1/2 cup yogurt

2 tsp Ching’s brand Schezwan Chutney (or a chili paste with garlic or other hot sauce)

dash garlic powder

dash onion powder

Boil the potatoes until just cooked through. Remove from water and allow to dry and cool. Peel potatoes and chop in a small bowl. Add the remaining filling ingredients and mash well with a fork.

Leave uncovered to dry out a bit as you prepare the dough.

Mix together the four, oil, salt and about three quarters of the water. Mix together well and add more water only as necessary to form a cohesive dough.

Add the Methi leaves and gather together in a ball. Remove from bowl and kneed for 3-5 minutes to form a much smoother dough. Place in a small bowl and cover with a towel.

Allow to rest at least 15 minutes, to allow the gluten to form.

When ready to cook, knead again briefly and then form the dough into four even balls, rolling on the palm of your hand.

One at a time, use a rolling pin to form a 3-inch round, using enough flour on your work surface to avoid sticking. Now form a ball (about the size of a golf ball) of the filling, rolling in your hand. Place filling ball onto rolled dough.

Gather dough and filling into the palm of your hand and slowly bring the edges together to form a filled dough ball. You will need to pinch together the top for the ball to seal the filling very well into the dough ‘skin’.

Allow filled balls to sit another 3-5 minutes. This will allow the dough to be elastic enough to be rolled flat without the filling squeezing (at least too much) out the edges.

Heat a flat shallow pan or griddle over medium-heat. Spritz the pan with a few drops water to determine its readiness - the water should sizzle rapidly to evaporate. Now roll one ball (seam side up) into about a 7-inch flat disk, about 1/8-inch thick, again using flour to avoid sticking. Rotate the disk as you roll it to spread out evenly.

Place disk onto skillet and shake skillet slightly. Allow to cook for about 1-2 minutes.

You will see the edges firm up a bit. Flip paratha to other side. Allow to cook another 2-3minutes, shaking pan from time to time. Add about 2/3 tsp oil onto paratha and spread with a flat spatula. Flip Paratha.

Cook oiled side for about another 1-2 minutes. Oil the second side, spreading evenly with the spatula. Now and then flip paratha.

Continue cooking and rubbing the paratha with the flat side of the spatula in a circular motion. Flip paratha again. By this time it should rise up a bit as the filling cooks and steams.

Flip paratha and gently flatten as it rises again. When both sides are nicely cooked with several golden spots, remove paratha to plate.

Repeat with the remaining parathas one at a time.

Whisk together the sauce ingredients in a small bowl. Serve Parathas with yogurt sauce. Makes four parathas.

Cook’s Note: This was graciously taught recently to several friends on a group video call by our friend Rohit calling in from Deli India. It was a real gift to learn how to make these delicious Indian vegetarian classics! He is the one also to introduce us to Ching’s Schezwan chutney - hot, spicy but very flavorful. I found it at our Indian grocer, but you could substitute most any favorite hot sauce or harissa.

I served these Parathas with a paneer curry - which Rohit also taught us.

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