Aloo Paratha/Stuffed Indian Flatbreads

We had a very calm and relaxing weekend. Which was a much needed one if you ask me. The past 3 months have been crazy and all we want is a little rest, some real serious DIY to get the house ready for the spring and summer and some exercise. Well the last one is a must! We have been hogging on food all this time and we're not even feeling that guilty...yes we are such shameless creatures I tell you :p. Both me and DH are hopeless suckas for good food so nothing else really matters!

We had a fabulous New Year's eve and an awesome party. We danced, sang, ate and drank and in a completely glorified drunken state we all declared our resolutions. Mine were :

1. To lose weight and become as gorgeous as Raveena Tandon(have you seen her recent pics?)

2. Finding myself a new job ASAP

3. Less facebooking and more blogging

4. Don't remember :/

So the weekend gone was all about having some sinful calorie loaded food as I have started my strict weekly exercise regime from today(let's hope I can stick to it for sometime). I was quite ashamed to see that 10 minutes of brisk walking left me panting and gasping and seeing stars in the bright daylight. Damn the devil in disguise. We normally have oats for breakfast everyday during the week so on weekends my husband generally demands Indian breakfasts. Making Alu Parathas early in the morning on a Saturday is no less than building a working rocket I tell you. In fact I'd rather do the latter!

And I do need to spend less time on the internet. I had become a Facebook addict and slowly rehabbing myself out of it. I have come across some gorgeous blogs recently. Their presentation and photography are mind blowing. Please do have a look at them.

Rosa at http://rosas-yummy-yums.blogspot.com/

Soma at http://www.ecurry.com/blog/

Nisha at http://mykitchenantics.blogspot.com/

Aloo Parathas/Indian Flatbreads with Stuffed Potatoes

Ingredients:

For the stuffing -

Potatoes - 3-4 medium

Onion - 1 large sliced

Salt - 1tsp or more if required

Cumin powder or ground cumin - 1tsp

Corriander powder or ground corrainder - 1/2 tsp

Chilli powder - 1/2 tsp or more according to your own taste and palate

 For the bread dough -

Whole wheat flour - 4 cups

Yogurt - 1 cup

Corriander leaves - 1 cup

Salt - 1 tsp

Chilli Powder - 1tsp

Cumin powder or ground cumin - 1tsp

Water - about 1 cup

Oil to fry

Method:

For the stuffing -

Peel, boil and mash the potatoes. Fry the onions with a tsp of oil till just about translucent.

No mash and mix the potatoes with the fried onions and all the spices for the stuffing. Taste the seasoning for salt.

Keep in an airtight container and keep aside.

For the dough -

Put all the ingredients except the water listed under the dough in a food processor and whisk it. Add the water gradually while whisking till it forms a semi soft dough.

Now take the dough out in a large mixing bowl and knead it with your hands to make it into a soft dough.

Keep in an airtight container.

* You can make the stuffing and dough a day in advance and refrigerate them.

Method for the parathas :

Divide the dough into equal sized balls. Each ball should be of a tennis ball size. Flatten each of them with your palm.

Scoop an ice cream scoop size of stuffing on each flattened dough ball and seal them by forming a semi circle. And then bring the two ends together by forming a parcel or a ball again(they should look like wantons/dumplings).

Sprinkle some flour on the worktop and roll the balls on a plate of flour too. With the help of a rolling pin flatten the balls. This is a difficult task especially you have skill level like I do :). You have to make sure the stuffing stays inside and all the sides are of equal thickness.

Heat oil in a frying pan and shallow fry each parathas. Stack them up to keep warm. Serve them with Cucumber and Mint Raita.