Today we are sharing one of the first recipes we learned during our trip of several months in India: aloo parathas. They are potato-filled breads. “Aloo” means “potato” in Hindi and “paratha” is the name of this traditional yeast-free bread which is similar to chapatis.
Aloo parathas are usually eaten for breakfast, accompanied by achars (a kind of hot sauce made with marinated fruits or vegetables… mango achars are delicious!) and yoghurt (to calm the fire when we eat too many achars) that we will simply replace with plant-based yoghurt.
Parathas can be stuffed with other things than potatoes (cauliflower, spicy vegetable mix, etc.), but this version is really the basic one and it is the most economical!
We regularly make aloo parathas for our brunches, the recipe is particularly adapted for vanlife!
For the bread:
- 2 mugs of wheat flour
- 2/3 mug of water
- 1 tablespoon of salt
- 1 tablespoon of vegetable oil
For the sruffing:
- 2 medium size potatoes (we used purple potatoes to make the pictures below)
- salt, pepper
- spices and condiments of your choice: garlic, coriander, cumin, chili, sesame seeds, etc.
- 1 stove
- 1 mug (for dosing)
- 1 salad bowl or large bowl
- 1 saucepan
- 1 stove
- 1 cutting board or work surface available
- 1 knife
- 1 tablespoon
- Wash and cut the potatoes, then cook them for about ten minutes in boiling water.
- In the meantime, prepare the dough for the bread by mixing the flour, salt and oil.
- Add the water as you go along.
- Knead quickly with your hands to obtain a fairly soft dough that no longer sticks to your fingers. Adjust the amount of flour or water if necessary.
- When the potatoes are cooked, drain them, mash them with a fork and add the herbs, spices and condiments of your choice.
- Separate the parathas dough into four balls.
- Flour your board or work surface and spread the dough into thin patties. A flask, a bottle of wine or beer is a perfect substitute for rolling pins!
- Place about 2 tablespoons of your stuffing in the center of the cake and close it like a large ravioli by pinching the edges well.
- Flatten with your hand, flour on both sides and spread again with the tool of your choice. It doesn’t matter if the parathas are pierced!
- Cook in the hot frying pan over a fairly high heat on both sides. No need to add oil to the pan.
- Eat with your fingers with vegetable yoghurt and achars if you have some on hand.