Aloo Parathas with Mint and Cucumber Raita. (Stuffed Potato Flatbread with Mint and Cucumber Yoghurt Dip)

When it comes to flatbread options in South Asian cuisine, there's a very varied selection of it. From the simple chapati to the many kinds of naan, each type of these rotis (The official term given to flatbreads in South Asia) has a distinct and unique taste and texture to it. Another one of the more popular flatbreads are parathas.

Parathas are flatbreads that are shallow fried giving it a crispy texture and taste. Made with wholemeal flour (atta) or white bread flour (maida), they are a very popular meal staple for breakfasts or even at tea time. 

Some say their origins date from ancient Vedic times. The word 'Paratha' itself originated from the Sanskrit word 'Purodasha'. The similarity stems from how Purodashas were stuffed with lentils and chopped vegetables and were served as an offering to gods during their religious ceremonies. Other historians also say that parathas were common with the nobles and aristocrats in Northern India particularly in Punjab. The parathas have gained so much popularity that it extends even to countries in South-East Asia like Malaysia and Singapore as well as in the Caribbean Islands each adapting it to their cuisine in their own unique ways.

Whatever the history may be, one can't deny how delicious these fried flatbreads are. There's so many ways and styles of making parathas that vary from region to region. While you can make them in its simplest form with just using the flour (And topped with a bit of butter in the end), the real fun lies in stuffing them with the different kinds of fillings that go so well together. Some of the more popular fillings include potatoes, fenugreek (methi) leaves, radish, lentils, cauliflower, cottage cheese (paneer), mince meat, chicken, eggs. Honestly if one were to list the kinds of parathas that are out there, there would be many.

They're best served with as part of meat and vegetable curries or be eaten alongside with special pickles (known as achaar) and a cool yoghurt dip known as Raita. Which brings me to my other item here.
Raita is a special condiment dip made primarily of beaten yoghurt and with an assortment of herbs and cool vegetables added in together with a bit of spice. Even with a condiment such as the raita, there are lots of ways to prepare it, whether you want it smoothly blended with the herbs and vegetables or make it more chunky, the choice is all yours. 

So for my recipe here, I have made one of the most popular parathas which is known as Aloo Parathas (Which translates to Potato Parathas). While people usually like to make it with wholemeal flour, I used white bread flour here for my own preference which gives it a more distinct flavour. I then prepared a chunky Mint and Cucumber Raita dip to be served alongside a Mango Achaar (Pickle). These kinds of pickle are easily available in South Asian food stores and work a treat when eating these potato filled flatbread goodness.

Having to eat the spicy potato filling encased inside the crispy flatbread with the strong tangy taste of the mango pickle along with the contrast of the cool raita dip to accompany it brings with it a very hearty and filling meal. By the end you'll be done eating these, you'll be licking your lips, and thinking about wanting to make the other varieties of parathas that are out there. Hopefully I should be able to come back to paratha making with a new variation in the future, but for now, give these a try and you'll be left feeling so satisfied!

Here's the recipe:

Aloo Paratha Recipe (Makes 5 to 6 servings)

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Ingredients:

For the dough you'll need:

- 500g flour (Use wholemeal / plain flour or strong white bread flour - its up to you)

- 2 cups warm water

For the Potato filling you'll need:

- 800g potatoes (Boiled and peeled)

- 1 medium onion (chopped) 

- 1 tsp salt (Or according to your taste)

- 5 to 6 green chillies (Or according to your taste)

- 1 tsp roasted cumin seeds

- 1 cup chopped coriander

- 1 tsp amchur (Dried mango) powder (Optional)

- Oil or ghee for frying

Preparation:

- Take the flour in a mixing bowl add in the water slowly and mix and knead thoroughly to form a smooth dough. Set aside for an hour. 

- In another mixing bowl, add in the boiled potatoes and mash them. Add in the remaining ingredients and mix thoroughly until well incorporated. 

- Take the dough and make 5 to 6 medium sized balls.

- In a plate put in some flour. Take one of the dough balls and cover it with the dry flour. Shake off any excess.

- On a flat clean surface, roll out the dough until with a rolling pin until its around 6 inches in diameter.

- Add in the potato filling in the middle as much as you can, leaving the outer edges of the dough empty. 

- take the outer edges of the dough and fold it on to the middle, pinching it then wrap it to form a seal. trim off the excess dough that might be hanging out. (I've attached an illustration to show what I mean)

- Once the filling is sealed inside the dough, slowly start pressing the dough with your hands from all sides to ensure the filling spreads all evenly inside, press as much as you feel its possible for you to do. 

- then on a floured surface start rolling your dough with a rolling pin, mainly from the side edges to make your dough big, rotating the dough time after time and keep rolling until you have your desired size (A good rule of thumb is when you start noticing to see the filling appearing on to the surface of the dough that means its rolled out well enough)

- Take a large tava (flat pan) or a large pan and put it on medium heat. Take your rolled out paratha dough and put on to the pan. Let it cook from one side for 3 to 4 minutes, then flip it over with a spatula and repeat the same for the other side.

- Take 2 to 3 tablespoons of oil / ghee and rub it all over one side of the dough, flip it over again repeat the same step for the other side. Press over the top with your spatula to ensure the paratha cooks well. Cook both sides until you see it turn golden brown then take it off the pan and put it on a plate. 

- Repeat the same steps for the rest of the dough until you've cooked all of them.

- Serve and enjoy!

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Mint and Cucumber Raita: 

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Ingredients:

- 250g plain yoghurt,

- 1/2 cup chopped mint leaves

- 1 medium sized cucumber 

- 1/2 tsp roasted cumin powder

- Salt and pepper to taste

Preparation:

- In a bowl add in the yoghurt and whip it thoroughly till its well smooth.

- Take the cucumber and shred it using a shredder.

- Add the mint leaves, cucumber, roasted cumin powder, salt and pepper into the yoghurt and mix it thoroughly until well incorporated.

- Put it in the fridge for at least 30 mins to let it set well.