Aloo Paratha Indian Potato Stuffed Flatbreads Recipe

Ingredients for Aloo Paratha Indian Potato Stuffed Flatbreads

• 1 lb potatoes
• Whole Wheat Flour
• All Purpose Flour
• 1 teaspoon cumin seeds
• Sea Salt
• Olive Oil
• 1 cup water (plus extra as needed for dough)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt (plus extra for boiling potatoes and seasoning)
• Fresh Ground Pepper
• 1 tablespoon lemon juice
• Kalamata Olive

How to Make Aloo Paratha Indian Potato Stuffed Flatbreads

1. Boil 1 lb potatoes in salted water until tender (about 15-20 minutes).
2. While potatoes cook, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon cumin seeds, and 1 teaspoon salt.
3. Add 2 tablespoons vegetable oil and gradually add 1 cup water, mixing until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic, adding more flour or water as needed.
5. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
6. Once potatoes are cooked, drain, mash them well, and mix in 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lemon juice, 1/4 cup chopped olives, and 1 tablespoon vegetable oil.
7. Adjust seasonings to your taste.
8. On a lightly floured surface, roll the dough into a 12-inch long snake and cut into 12 equal pieces.
9. Roll each piece into a 4-inch circle.
10. Spoon 1-2 tablespoons of the potato mixture onto the center of each circle.
11. Fold the dough over the filling to form a half-moon shape, and pinch the edges to seal tightly.
12. Gently flatten each paratha to distribute the filling evenly.
13. Heat a large cast iron skillet or griddle over medium-high heat for 2-3 minutes.
14. Add 1 tablespoon of vegetable oil to the hot skillet.
15. Cook each paratha for 2-3 minutes per side, or until golden brown spots appear.
16. Repeat until all parathas are cooked.
17. Serve hot or at room temperature with your favorite accompaniments.