This unyeasted flatbread was made using a recipe from "An Invitation to Indian Cooking" by Madhur Jaffrey. (I am a bad BBBabe; I was supposed to use the BBB recipe that was based on one by Mark Bittman - I did follow some of the instructions in his recipe though....)
The filling is potato curry with dried peppers, mustard, cumin and nigella seeds as well as fresh red chiles (firey hot) from our garden.
Roll the disc out to about 5 inches in diameter. Don't worry if the edges are uneven. Spoon some of the potato curry into the center of the disc.
Fold in the edges over top to enclose the potatoes entirely. Gently flatten it with the palm of your hand. Now, turn the filled disc over so that the thick part of dough is on the bottom. Roll it out to about 1/8 inch thick. Don't worry if a little potato escapes.
We use our tava (carbon steel) to cook the paratha. But I suspect a cast-iron frying pan would work as well. We found that it was best to have the heat at medium high - just a little hotter than for making pancakes - 4.5 on our stove. (The tava is also ideal for making crepes, tortillas and chapatis.)
Put some salted butter on the hot tava. When it is sizzling and has the tiniest hint of golden brown, put the rolled paratha into the pan. Turn it when it is golden brown on the bottom (about 4 minutes). Add a little more butter to the pan and continue cooking until the second side is golden brown (another 4 minutes or so).
We served the hot aloo paratha with dahl. Sadly, we didn't have any coriander leaf on hand. We used mint as a garnish. (Surprisingly, the mint wasn't as refreshing as expected. It looked pretty though!) Lunch was fabulous.
Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread