ALOO PARATHA/ BATETA NI ROTLI
Aloo Paratha also known as bateta ni rotli is an Indian Flatbread stuffed with spicy mashed potato. It is usually enjoyed piping hot with some yogurt and pickle and sometimes topped with butter as breakfast.
Ingredients
FOR THE PARATHA DOUGH:
- 2½ cups wholemeal flour atta
- ½ tsp salt
- ½ tsp turmeric powder
- 4 tbsps oil
- 1-1¼ cup water
FOR THE POTATO STUFFING:
- 1½ cups mashed potato
- 1 tsp sugar
- 1 tsp salt
- 1 tsp chilli paste
- 1 tsp ginger paste
- ¼ tsp red chilli powder
- ¼ tsp clove powder
- ½ tsp cinnamon powder
- ½ cup fresh coriander or fenugreek leaves chopped
- 1-2 tbsp lemon juice
FOR TEMPERING:
- 1 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp carom seeds ajmo, ajwain
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- pinch of asafoetida hing
- ½ cup finely chopped onion
- oil for shallow frying
- extra flour for rolling
Instructions
PREPARATION OF THE PARATHA DOUGH:
- Add oil, salt and turmeric powder to the flour. Mix well.
- Add the water and knead into a soft dough.
- Cover the dough and let it rest for at least half an hour.
PREPARATION OF THE POTATO STUFFING:
- To the mashed potatoes add all the ingredients of the stuffing and mix well.
- For tempering, heat oil in a small pan. When it is hot add the mustard, cumin, sesame and carom seeds. Add the asafoetida and immediately add the chopped onion.
- Saute the onions till they become soft.
- Pour it over the stuffing. Mix the stuffing well.
- Divide the stuffing into 8 parts and make balls.
PREPARING THE ALOO PARATHAS:
- Divide the dough into 8 parts.
- Roll each piece into a ball. If the dough is sticky, rub oil on your palms.
- Heat a frying pan or tawa over medium heat.
- Using your thumbs and fingers, make a cup shape out of the dough piece.
- Place one ball of the stuffing in it. Cover up with the dough and press the edges together in the middle.
- Roll into a bit of flour and roll out the stuffed dough into a paratha, gently.
- Place the paratha on the hot tawa and let it cook on both sides.
- Smear oil on one side and cook till brown specks appear. Flip the paratha and repeat the procedure.
- Repeat with the remaining dough and stuffing.
- Serve hot with a blob of butter or ghee, pickle and yogurt.
Notes
- Can make ahead. Just cook the parathas on both sides without the oil. Just before serving, smear with oil and cook both sides.
- My daughter usually makes them using potatoes as well as paneer. You can use 1 cup mashed potatoes and ½ cup grated paneer.
- Use the nice powdery potatoes and not the sticky ones. In Kenya, the best potatoes for this recipe are the Meru potatoes.
- When using potatoes in India, soak them in water for an hour or so before boiling them. This will make them a bit flaky and not sticky.
- Leaving the kneaded dough for at least an hour makes it more gluteny and easier to roll.