Recipe courtesy of Maneet Chauhan
Whole Wheat and Sorghum Aloo Parathas
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 parathas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1090
- Total Fat
- 74 g
- Saturated Fat
- 41 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 10 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 192 mg
- Sodium
- 864 mg
The state of Punjab in northern India where my family hails from is famous for the delicious stuffed flatbreads known as parathas (also spelled paranthas). The story goes that my older sister Reeti tried to feed me aloo (potato) paratha even before I could eat solids. I joke that this is the reason I became a chef: The first thing I ever tasted was perfection. These potato and pea parathas are delicious with a big blob of freshly churned butter on them and are also excellent with Indian pickles.
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 parathas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1090
- Total Fat
- 74 g
- Saturated Fat
- 41 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 10 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 192 mg
- Sodium
- 864 mg
Ingredients
Dough:
Potato-Pea Filling:
Fenugreek Butter:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the dough: Mix the atta, sorghum flour, oil, a pinch of salt and 1 cup cold water in a bowl until it forms a soft, pliable dough (you can use a dough hook attachment for a stand mixer). Cover and set aside while you work on the filling.
- For the potato-pea filling: In a medium skillet over medium-high heat, heat the oil and add the cumin seeds. When the seeds start to crackle, add the grated ginger. Stir in the sorghum and peas and let cook 5 minutes. Add the chili powder, garam masala and chaat masala and cook another few minutes. Transfer to a large bowl along with the boiled potatoes and cilantro. Mash all together and mix well to combine. Season with salt to taste.
- For the fenugreek butter: In a stand mixer fitted with the whisk attachment, combine the cream, fenugreek leaves, brown sugar, garam masala and salt to taste. Beat on high speed and keep beating everything until the heavy cream curdles. Add ice and keep mixing. When the butter comes together it’s ready to be removed and separated from the buttermilk.
- To assemble the parathas, divide the dough into 6 equal pieces and roll each into a ball. Use a rolling pin to roll each out into a circle, flouring your surface with atta as needed. Evenly divide the filling and place it in the center of each circle. Bring all the edges of a circle up together in the center and pinch to seal, enclosing the filling. Tear off the excess dough at the top where you sealed the paratha. Flatten the dough ball using your hands. Using the rolling pin, roll the dough out to a circle of around 7 to 8 inches in diameter, using more atta as needed. Repeat to form the remaining parathas.
- Heat a griddle or large skillet and cook the parathas one at a time until golden brown, drizzling them with ghee or oil, about 3 minutes per side. Serve hot with the fenugreek butter.
