[Opening jingle] Hi and welcome to The Bread Kitchen. Today I’m gonna make an Indian flat bread that’s stuffed with potatoes, onions, chillies and lots of spices. It’s called an Aloo Paratha. I’ll start by making the dough. So, I’ve got 250 g of flour. You can use plain flour. I’m using Chapatti flour. 1 tablespoon of ghee or oil or butter and half a teaspoon of salt. Mix the flour, oil and salt in a bowl with your fingers and then add about half a cup of water and mix. It’s quite possible that you’ll need to add a little bit more water. Just add a little bit at a time. Mix in. Once you’ve got the right amount of water, you should end up with a a firm-ish dough. So I’m gonna knead this now for 5 minutes. When the dough has got a good knead, it should be soft and slightly springy. I’m just gonna let this sit for 10 minutes. While the dough is getting all mellow, I’ll make the filling. I’ve got a 125 g of mashed potato, half an onion – finely chopped, 1 green chilli – finely chopped, 2 teaspoons of finely chopped ginger and in here there’s half a teaspoon each of coriander powder, garam masala and salt. Just mix everything together in a large bowl. Looks good. When the dough as rested, break it in about six even pieces. Now, take a piece and roll it into a bowl. Press it onto a lightly-floured surface and roll it out to about 2 to 3 inches in diameter. Place a dollop of stuffing mix into the centre and fold up the sides to make almost like a dim sum really. Push the stuffing in and pinch it at the top. Turn it over. Make it nice and round and press down and roll out to about 4 or 5 inches in diamater. Don’t worry if the filling pops out. Just push it to one side. Once it’s rolled out to about 4 or 5 inches, it’s time to cook it. Place a flat pan on a medium heat and place the Paratha on and we’re going to cook it for about 30 to 40 seconds on one side. Now, turn it over and cook for about a minute on the other side. While it’s cooking, lightly brush some oil onto the side that you’ve already cooked and flip again. Now brush this side, lightly, with oil. After about 30 seconds, flip over again. Then after about a minute, flip over again. Once it’s all nice and crispy, it’s cooked. Now, carefully, wipe down the pan to remove any oil before cooking the next Paratha. Stuffed Parathas. Crispy on the outside, soft and delicious on the inside. Parathas are a wonderful accompaniment to any Indian meal and Aloo Parathas doubly so! I hope you enjoy making your Aloo Parathas and do join me next time in The Bread Kitchen. [Closing jingle]
This may not be the right place to say this, but it would be good to see your take on the Spanish tortilla, or tortilla Española. 🙂
Could you please do black bread?
happy Ramadan , Titli =)
what the diffents between a flat pan and a frying pan ?? loves the netherlands
Ah, that really looks good.
thanks for the recpie.
i will be making this tomorow for sahri happy ramzan every 1.
i belive it is more popular in pakistan than india.
I always enjoy your videos. 🙂
These look really tasty!
This looks amazing. Also, I don't have an oven this summer, so the fact that I could do this all on a stovetop and get a tasty & cheap meal out of it is great. Pretty much any time there's a combination of dough and filling I'm a happy girl – looking forward to trying India's version. 🙂
Well done Titli!! Hint hint: eggless cake pretty please?
I know you're angry at youtube, but I really miss your silliness. :(. It was what made me hook to your videos, including the busy garden.
hi titli were can u buy yeast
can we use self raising flour
You are such a good teacher! You make me believe I can do this! Thank you for this gift.
In India there are many types of stuffed parathas. It can be stuffed with carrot or reddish or cabbage or cheese.You can even stuff them with dates or raisins or dry figs.to make sweet varietes too.
Hello Titli!!Was thinking that maybe if i rolled out the paratha dough,stack them up with greaseproof paper in between and refrigerate them so i can have it for breaking of fast tonight,would they still taste as good? 🙂
Titli! TITLI~! Do you do any Japanese recipes?Could you give a simple bento recipe a swing? :X Or Something with Ramen ? :* I love you~
whats in chapati flour?
Oh boy! Do these look good. Thank you!
very delicious! can I use whole wheat flour ? thanks!
Looks delicious,I think I'll try mine with black olives and onions and spices…
You've made a very delicious parata. Tried this recipe yesterday and it tasted buff 🙂 And one more thing, I adore! I pray when I get older I can be half as talented as u are.
Just saw this. I make alo paratha almost twice every month and my son and daughter love them a lot. I however put my stuffing on rolled out dough and put another rolled out dough on top and seal with a rolling pin. Takes up a lot of time. Your method looks easy. I'll give it a try.