Mom's Aloo Paratha and Sanjeev Kapoor's Baghare Baingan

I think pretty much everyone has their own Aloo Paratha (Indian flat bread stuffed with spicy Potatoes) recipe. This one is my Mom's recipe.

The only thing I changed was the flour. I used whole wheat pastry flour while mom uses the freshly milled wheat flour in India(Atta). The Atta we get here in Indian stores usually has a lot of Farine which causes the Rotis or Parathas( flat breads) to become hard really quickly. So I tried the pastry flour mixed with a little all purpose flour and it worked like a charm!

I also tried Baghare Baingan(Stuffed Eggplant Curry) the other day Sanjeev Kapoor's recipe. Things that I changed in the recipe were exclusion of Peanuts since I am not a Peanut fan and used only 1/4 cup oil !!

Both will be made again and again!

Aloo Paratha (Flat Bread stuffed with Spicy potatoes) Moms recipe.

Ingredients:

Stuffing

• 2 medium potatoes
• 1 or 2 Serrano chili finely chopped( depending on the spice level you want)
• 1/2 teaspoon salt or to taste
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 cup cilantro leaves chopped
• 1/2 teaspoon black pepper
• 1 inch ginger finely chopped

Dough

• 2 cups whole wheat pastry flour
• 1 cup all purpose flour
• 1/2 cup whole wheat pastry flour for use during kneading and rolling
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon red chili powder or black pepper
• 1/2 teaspoon carom seeds( ajwain)
• 1/2 teaspoon coriander powder
• 1 teaspoon oil
• 1 cup water

Cooking:

• 1-2 teaspoon oil

Directions:

1. Boil the potatoes till nicely cooked and soft.
2. Peel and mash them to a smooth mash.
3. Add in everything else and mix well and keep aside.
4. For the dough, mix in everything and knead to a soft dough. Keep aside for 5 minutes
5. Knead dough again and make into balls. I got about 8 balls of about 2/3 size of my palm. Make balls depending on the size of the flat bread you want.
6. Take one ball and roll it out to 8 inch circle. While rolling keep the center thick and the edges thin.
7. Put 2 tablespoon stuffing in the middle.
8. 
9. Fold up opposite sides to form a rectangle or square.
10. 
11. Roll it out slowly using flour to get about 1/8 inch thick paratha.
12. Cook it on a hot flat pan on medium high heat.
13. 
14. Turn it after 2 minutes and apply 3-4 drops of oil to the cooked side.
15. Repeat on the other side.
16. Cook for another 2 minutes on both sides or until paratha looks crisp. golden and brown.
17. 
18. Serve hot with curd and indian pickle!

Baghare Baingan and sizzling Aloo Paratha!