Aloo Paratha: get stuffed! (WHB#33: coriander leaf)

WHB#33: Coriander (Coriadrum sativum) revisited

(click on image for photos of making aloo paratha)
aloo paratha
My wheedling paid off! (read more here) and we decided to try making stuffed paratha.

So as I mixed and kneaded paratha dough, T made a potato filling.

And about half an hour later, using Shyamala’s (“Food, In The Main”) technique, we made two “restaurant-style” potato stuffed parathas. Here’s how things were just as the first one was cooking on the tava:

T (disappointed tone): It’s going to be soggy. I can tell.

Me: I’m going to try stuffing and folding traditionally too. Do you want me to make one like that for you to try.

T: No thanks!! I’ve never had a stuffed paratha that isn’t soggy.

(the first stuffed paratha was done and placed in the basket)

Me: Hmm, that DOES look soggy. Do you want to make the rest as regular unstuffed? Then we can really compare.

T (happy): Great idea!

I think we may have put too much filling in the round “restaurant style” parathas. Because they were a little soggy and quite dense. It wasn’t that they weren’t good. They just weren’t delicate and flaky the way the unstuffed paratha were.

But the one that I made using the traditional folding method was much closer to what I had hoped for. Because I knew that there would be a tendency for it to ooze and burst, I hardly put any filling onto the disc. Then I folded it over and brushed butter on the half-moon shape. Then folded that over and rolled it out.

When it was cooking, it DID puff up. And it was light and flaky – but still not quite as light and flaky as the plain unstuffed parathas.

(click on image for photos of making aloo paratha)
aloo paratha served
We had a little left over dahl as well to make our lunch absolutely sumptuous.

And it really was good too. The potato filling (roughly aloo gobi without the cauliflower and parboiling the potato first) was spectacular and the little bit of dahl was a brilliant touch.

But in the final analysis, unstuffed paratha are much more satisfying than stuffed. They are also much more satisfying to make. So next time we want potato filling with our paratha, we’ll make beautiful crispy unstuffed paratha and serve the potato curry on the side.

Weekend Herb Blogging#33: Coriander (Coriadrum sativum) revisited

weekend herb blogging - © kalyns kitchen I know it’s just a little bit of a stretch to label this as a WHB post, but we did put coriander leaf (aka cilantro) in the potato filling and served a little coriander leaf on the side, as well as garnishing the dahl with coriander leaf.

(click on image to see larger view of coriander)
coriander planted in pot Our garden is still just getting started (tulips are finished, sage is starting to leaf, mint is abounding but otherwise everything is still just coming out of dormancy) so we bought coriander leaf. All of the stocks had roots on them so I plunged one of the stocks, root and all into a pot outside just to see how things would go. It is still thriving. Yay! But there are not any new leaves yet. I’m really hoping that it will flower and seed though.

(Read more about coriander here)

edit @ 10:21 EDT: Oops!! I see that Kalyn has sent WHB on the road! This week, it is hosted by Lucullian Delights. (links fixed) edit @ 10:44 EDT:
Aaauuughhh!!! It’s NEXT week that WHB is going on the road to be hosted by Lucullian Delights… (links fixed again)

Kalyn’s kitchen – WHB#33 round up

This entry was posted in baking, bread - yeasted & unyeasted, crossblogging, food & drink, Indian, spicy, vegetables, WHB on by .

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6 responses to “Aloo Paratha: get stuffed! (WHB#33: coriander leaf)

  1. kalyn

    Oh I feel so bad if we’re confusing people by sending WHB out on the road every other weekend. Hopefully people will get used to it. I love the sound of the dahl with coriander leaf. Of course, you know how much I love coriander leaf in anything. So sad that the snails mow it down to the ground here when I try to grow it. I still haven’t decided whether to attempt a few plants or just resign myself to buying it.

  2. ejm Post author

    No need to feel bad, Kalyn! I should have read (rather than skimmed) your announcement properly. When I DID read it, it was very clearly stated when WHB was going on the road.

    Why don’t you try putting coriander into a hanging pot so the snails can’t get to it?

  3. MrsBrown

    When we get our kitchen back, I’ll make some parathas but I won’t try stuffing them. It looks far too messy. We might just have it with aloo gobi WITH the cauliflower as we all love that.

    Our garden is late here too, partly because we’ve been busy with other things. If you don’t have a hanging pot for your coriander, kalyn, you might try putting shards of eggshells around the plants. This works well in the summer when the slugs think we’ve planted the sweet basil for their benefit.

  4. MM

    I admit I get so lazy being in Singapore. You can always get prata anywhere and anytime here so I’ve never made any from scratch. My favourite prata is the egg ones and I would eat that with lashings of mutton curry. We have wonderful overstuffed pratas here that we call murtabak and those are to die for. OK, I am hungry now … wonder if the prata stall in the next block is open now.

  5. ejm Post author

    Are egg parathas stuffed with egg or made with egg in the dough, MM? AND more important (to me anyway) aren’t the overstuffed parathas soggy?

    We can probably get paratha in many restaurants and grocery stores here too but we don’t have any paratha stalls!! I’m sooooo jealous.


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