Savory Allo walay Parathay, hot
sweet milky tea and winter season have an unbreakable connection in my head. The
reason possibly could be that while growing up in Pakistan that’s how it used
to be in our household. Waking up late on Sunday mornings meant it was late for
breakfast and early for Lunch but it was hard to ignore the grumbling tummy. Wintery
Sundays called for potato stuffed buttered parathas for brunch served with
shami kebabs or Pakistani style spicy omelet.
In ammi’s household all parathas
were prepared either with home churned white butter or with homemade desi ghee
– clarified butter. As a little girl I remember watching my Nani – Maternal
Grandmother prepare butter at home quite frequently. Half of the butter was made
in to Ghee for later use while the fresh white butter was kept for immediate
use. I loved devouring fresh rotis with a knob of freshly churned butter rubbed
on them. The leftover buttermilk - Lassi was used to make pakora karri for lunch the same day. Nothing went to waste.
I made some Potato stuffed parathas for brunch this weekend and served them
with homemade shami kebabs and Mint chutney. Sharing the recipe.
Cooking Utensil : Griddle / Tava
Dough:
Wheat Flour – 2 cups
Salt – ½ tsp
Oil – 2 tbsps
Water – Enough to knead the dough
Knead the dough with hand or in a
machine. Use water as needed. Let the dough rest for an hour before making
parathas. This dough will make around 16 small dough balls to make 8 parathas.
Potato Filling:
Potatoes – 1 ½ kgs – Boiled
/peeled
Onions – 2 medium (thinly
chopped) plus 3 tbsps. oil for frying them.
Fresh Green Chilies – 2 Medium
sized (thinly chopped)
Fresh Coriander – 1 cup – chopped
Fresh Mint – 1 cup - chopped
Roasted Cumin seeds 2 tsps.
(heaped)
Roasted Coriander seeds – 3 tsp (heaped)
(Crushed in pestle mortar)
Anaar Dana powder (Dried Pomegranate
powder) – 2 tsps. / Alternative : Dried Mango Powder – Aam choor – 2 tsps.
Crushed red chilies – 1 tsp. Adjust to taste if you want more.
Salt – 1 ½ tsp (heaped) – Adjust to
taste if you want more.
Butter – 200 gms (Melted)
Method:
- In a frying pan, take 3 tbsps. of oil and fry the chopped onions till translucent. Do not brown. Remove on a kitchen paper. Let them cool down.
- Mash the potatoes and add all spices, cooked onions and herbs to it. Mix and set aside for an hour.
- Put the griddle on the stove on the highest heat.
- Make 16 balls of the dough. 2 balls will make one paratha.
- Roll out 2 dough balls in to round flat bread at a time.
- Remove excess flour from them.
- Put 3-4 heaped tbsps. of mashed potatoes mixture on one rolled out dough. Use your fingers tips to spread the potatoes evenly, leaving about ½ inch from the corners.
- Place the second rolled out flat bread dough on top of the stuffed one. You can lightly wet the corners of the stuffed dough by dipping you fingers in water. This helps the second flat bread to stick to the first one firmly, ensuring it does not open as it is cooked and flipped on the griddle.
- Press the two rolled out flat breads dough together firmly with your hands and even the stuffing. Use a rolling pin to flatten them. The paratha will increase in size as you roll it.
- Gently lift it in your hands and shed off excess flour. Flip it on the hot griddle on the highest heat.
- Spoon around 2 -3 tbsp. melted butter on the top side and spread it. Wait for about a minute before flipping it over.
- Butter the other side the same way and cook both sides till the paratha looks gently golden brown and crisp and the corners are completely cooked. Reduce the heat as you cook or the butter will burn and smoke the kitchen.
- Remove the paratha from the griddle on to a kitchen paper. Cut them in 4 pieces if you want and serve hot with chutney and tea.
- Wipe the griddle with a kitchen paper after making each paratha.
