alooooo paratha (aka The Goods)

shhhh... it's a wiki photo, but don't tell anyone!

These flatbreads were the first thing I made (and photographed) after starting up veganism again this summer, so the recipe has a special place in my carb-lovin' heart. It's weird, because it's so simple, but people kind of melt for it, and I especially love bringing this to random get-togethers (especially if a few beers have been downed first), 'cause in the eyes of slightly drunken people (or anyone really) this is golden heaven-sent breadyum. You don't even have to worry about keeping them warm in transit, cos they retain heat pretty well, and a bit of a foil-wrap and some time in the oven fixes them good as new.

Actually, I just remembered I still have that picture I took way back last July. My very first attempt at food porn.... innit cute and slightly crappy? Ah, memories...

Aloo Paratha

for the chapati dough:

2 cups whole wheat flour
1/2 cup white flour
1 tsp salt
1 cup warm water
1 tbsp oil

for the potato filling:

2 large russet potatoes, peeled, boiled and mashed
1 small onion, finely chopped (optional)
1/2 tsp cumin seeds (dry-toasted in a skillet over medium heat until aromatic)
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp cayenne
1 green chile, diced finely
1 tbsp lemon, or lime juice
2 tbsp fresh cilantro
1/2 tsp salt

oil or melted margarine for brushing the finished parathas

***

1. To make the chapatis, put the flour and salt in a large bowl, then make a well and slowly add the water and oil, mixing with one hand until it comes together into a dough. Knead on the counter for about 5 minutes, then let it rest, covered, for 20 minutes.

2. Mash together the ingredients for the filling, and form into 6 balls.

3. Divide the chapati dough into 6 equal pieces. Cover the unused balls with a damp cloth, then take a ball and roll it out on a floured surface until it's about 6" across. Then place a ball of potato filling on top and wrap it completely with the dough. Flatten carefully and roll into an 8" round, then fry on a dry cast-iron skillet on medium heat until browned on both sides. Brush with margarine or oil and serve warm with chutney, curries or a soygurt sauce.