Alu mutter paratha means Indian bread/chapati stuffed with potatoes and peas. Parathas traditionally are a staple of North India, but are now available and eaten throughout India. Parathas can be made with some sort of stuffing/filling like potatoes, cauliflower, mixed vegetables or they can be made plain just with the wheat flour. They can be eaten with yogurt, curries or just plain hot off the stove. Mostly parathas in the restaurants are prepared using some blend of refined flour and whole wheat flour, but I avoid using refined flour where I can, so these homemade parathas are prepared using only whole wheat flour. So go ahead try the recipe and enjoy!
Difficulty Level: Moderate
Cuisine: Indian-North India
Category: Entree, snack, dinner, breakfast
Notes: I sometimes don’t include measurements-especially of spices and salt-because they aren’t super important in Indian food. If your paratha stuffing becomes spicier or saltier than your taste then add some extra peas or boiled potatoes to negate the extra taste.
The stuffing for the parathas and the dough for parathas can be made in advance and kept in the refrigerator. Just don’t forget to bring everything to the room temperature before using it.
I have used roti and base interchangably in the post, but they both mean the plain roti/base without the stuffing.
The pan used to make the parathas should be hot when you place the rolled parathas on it. This pan usually gets hot with constant heat and ghee(clarified butter) usage, so if you think the pan is getting hot and you cannot keep up the pace, turn the heat off and roll couple of parathas first and then cook them slowly one-by-one.
Once you start making parathas at home, you will never get back to store brought, frozen parathas again!
Pigeon peas / green peas (fresh or frozen)
For Paratha Base:
Whole wheat flour
Ghee (clarified butter) or oil
To make the stuffing:
If using frozen peas, thaw them out either in the microwave or keep it in the fridge overnight, and if using fresh peas, just wash them well before using. Blend the peas in a coarse mixture. Boil the potatoes. The volume of potatoes should be less than the peas, so your mixture should appear more green than white in color.
In a saucepan, add oil, just as the oil is heated add some cumin seeds, chopped garlic and grated ginger. Cook this mixture for 3-5 minutes before adding the other ingredients.
Add the coarse peas mixture to the oil in the saucepan. Cook the peas for about 20 minutes. If you are using frozen peas then cooking time required is less as the frozen peas are partially boiled before being frozen. Also as the peas are mashed they don’t require as much cooking time as the whole peas.
If not sure about the status of the peas, taste small amount of mixture, if the peas taste a little raw then let them cook for couple more minutes. Once the peas are cooked add the potatoes to the mixture.Also add coriander powder, chili powder, garam masala, salt, lime juice, sugar.
Taste the stuffing and add spices, salt as required.
Paratha Base (Dough making):
To make the dough for the bread, take about 2 cups of whole wheat flour in a deep vessel and add a pinch of salt to it.Add water slowly to the flour with continuous kneading. Once you reach a point where the dough is soft yet firm, add about 2 tsp of oil to the dough and knead for 5 more minutes.
Make about an inch balls of the dough and roll it into flat breads using a rolling pin and some dry flour.you can use your counter or any other flat base to roll flat breads.
Make about 12 cm flat bread (don’t worry about making it round) add 1-1.5 tsp of filling to the plain roti.
Then gather the ends of your flat bread towards the center in a way that covers the filling and you end up making a ball again.
Roll once again, this time carefully as your flatbread is stuffed with filling. Make about 7-10 cm flat bread now, and carefully lift it and place it on the hot pan.
Dab some ghee (clarified butter) to the exposed side and then turn the paratha over and cook the other side. Cook both sides until nice brown as shown in the picture.