Comments on: Aloo Paratha – Spiced Potato Filled Flatbread http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/ Encouraging food coma - a state of blissful contentedness induced by passionate cooking and good food - one recipe at a time. Wed, 08 Sep 2010 17:19:17 -0700 http://wordpress.org/?v=2.8.6 hourly 1 By: nithya http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/comment-page-1/#comment-7272 nithya Mon, 04 Jan 2010 22:25:15 +0000 http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/#comment-7272 @Ali S - I'm glad that you were able to try it out and enjoyed the recipe. We just made a batch over the holidays, and you definitely have to get the right stuffing to bread ratio and use a well oiled pan when cooking each paratha because otherwise they can be a bit dry. Thanks for the comment! @Ali S – I’m glad that you were able to try it out and enjoyed the recipe. We just made a batch over the holidays, and you definitely have to get the right stuffing to bread ratio and use a well oiled pan when cooking each paratha because otherwise they can be a bit dry. Thanks for the comment!

]]> By: Ali S http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/comment-page-1/#comment-7242 Ali S Sat, 02 Jan 2010 19:51:37 +0000 http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/#comment-7242 Thanks for publishing this recipe - found it months ago, yet didn't have a chance to make it until yesterday. First batch turned out ok, but not great ... ended up denser than I'd remembered my grandmother's parathas of old being ;) With the second batch I tried a couple of variations - first, I brushed the open paratha with oil (didn't have ghee, so used grapeseed oil) before stuffing & folding it ... wife said that was the best one yet, and I'd agree. Second was to try an unstuffed variation with layers, using the "square" technique they show here... http://www.indiacurry.com/bread/br007pratha.htm This one was really very good, had some air bubbles in place, etc .... seemed lighter than any in the first batch (of which I'd made both stuffed & unstuffed ones), and imho was the best yet, followed closely by the "oiled & stuffed" version. Thanks again - this recipe's a keeper! :) Thanks for publishing this recipe – found it months ago, yet didn’t have a chance to make it until yesterday. First batch turned out ok, but not great … ended up denser than I’d remembered my grandmother’s parathas of old being ;) With the second batch I tried a couple of variations – first, I brushed the open paratha with oil (didn’t have ghee, so used grapeseed oil) before stuffing & folding it … wife said that was the best one yet, and I’d agree.

Second was to try an unstuffed variation with layers, using the “square” technique they show here…
http://www.indiacurry.com/bread/br007pratha.htm

This one was really very good, had some air bubbles in place, etc …. seemed lighter than any in the first batch (of which I’d made both stuffed & unstuffed ones), and imho was the best yet, followed closely by the “oiled & stuffed” version.

Thanks again – this recipe’s a keeper! :)

]]> By: sneha http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/comment-page-1/#comment-3279 sneha Wed, 06 May 2009 22:55:05 +0000 http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/#comment-3279 Hi, After stuffing the dough with the potatoes, how do you prevent the dough from tearing when you try to roll it out again? Sneha <em>ND: Part of the trick is how you roll out the dough. Spread a little flour on the rolling surface and flour the dough as well. Put the rolling pin on top of the dough and roll the pin while keeping your palms spread open and flat (rolling the pin under your open palms). You should be pressing lightly enough that the dough can sort of slowly spin in a circle while you're rolling. Although, even if the dough tears a little and the fillings show through, your parathas will still turn out well and actually after they are cooked, you probably won't even see the cracks. Good luck!</em> Hi,

After stuffing the dough with the potatoes, how do you prevent the dough from tearing when you try to roll it out again?

Sneha

ND: Part of the trick is how you roll out the dough. Spread a little flour on the rolling surface and flour the dough as well. Put the rolling pin on top of the dough and roll the pin while keeping your palms spread open and flat (rolling the pin under your open palms). You should be pressing lightly enough that the dough can sort of slowly spin in a circle while you’re rolling. Although, even if the dough tears a little and the fillings show through, your parathas will still turn out well and actually after they are cooked, you probably won’t even see the cracks. Good luck!

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