Aloo Paratha

After reading Michelle's and Aparna's blog posts, I decided to try my hand at an authentic Aloo Paratha instead of the one in the HBinFive book.

I used the recipe given in the video-tutorial that Aparna posted.  We have never eaten Aloo Paratha and I have to say it was quite good.  I boiled 2 soft-skinned yellow potatoes.  The instructions say to let them cool, then peel and grate them.  After letting them cool, I hand grated them with their skins on and the skins stayed in my fingers as I grated, so I was able to just pull them away in a few pieces and discard them.  It was so much quicker than peeling all those thin skins.  I added one clove of mashed garlic, salt, chili powder, masala, 1/2 an onion (diced), and some chopped cilantro.  After lightly mixing this together with my clean fingers, I rolled out 8 balls.

With a floured pin, I rolled my ww olive oil dough flat into rounds just big enough to enclose the potato balls.  Then I put the potato balls on top of the dough.  After pinching the top of the dough ball together, I turned it upside down, and carefully rolled the balls flat, about 1/8 inch thick.  Be gentle when rolling, so the vegetables don't poke through the dough.  It helped to have the ingredients diced and grated finely.  I put the breads in a medium-hot seasoned skillet and cooked until both sides had dark brown spots and the bread dough was cooked through.  The dough raised slightly and it was nice and soft.

I served them with Greek yogurt on the side as was suggested.  We liked them and they were very filling.  Since the recipe made 8 pancakes, we have leftovers.  I think I'll make a "burrito" with scrambled eggs inside for breakfast.  How's that for mixing cultures?

This was a good use for the WW with olive oil dough. Thanks Aparna, for inspiring me to try something authentic.  It was fun.