For background on this recipe, see the previous post.
The waffled aloo parantha is pictured served with a cilantro chutney and garnished with slices of red onion and cilantro.
If you have leftovers, they can be warmed in a 300-degree oven.
This recipe makes enough for about a dozen stuffed flatbreads
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 Tablespoons olive oil
- 3/4 cup warm water
1. In the work bowl of a food processor, add both flours, salt and cumin and pulse to combine.
2. With the motor running, add the water and olive oil through the tube and process until a ball forms. If the dough is a little dry, add another 1-2 Tablespoons warm water until it comes together.
3. Turn the dough out onto the counter and knead briefly until smooth.
4. Place dough in a bowl and cover with plastic wrap. Let the dough rest 30 minutes while you make the filling.
- 1 pound baking potatoes (Idaho), peeled and cut in large chunks
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 3 gloves garlic, diced
- 1 jalapeno, seeded and finely diced
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- juice of 1/2 lime
1. Place the potatoes in a pan, cover with water, add a good pinch of salt and bring to a boil.
2. Reduce the heat to a simmer and cook for 15-20 minutes until tender.
3. Meanwhile, in a saute pan over medium heat, add 1 Tablespoon olive oil and saute onions until golden.
4. Toward the end, add the garlic and sauté until just fragrant – careful not to overbrown or burn.
5.Drain the potatoes and mash or run through a ricer until fine.
6. Add the sauteed onion and garlic, jalapeno, coriander, cumin seeds, salt, pepper and lime juice; stir to combine. Set aside.
Bringing it all together: Waffled aloo parantha
1. To assemble: Break off a piece of dough the size of a golf ball and roll into a smooth ball. Dip the ball into a bowl of flour until lightly coated.
2. On a lightly floured surface, roll the dough into a thin circle about 5 to 6 inches in diameter. (Note: I found using my tortilla press to start the process then finishing with a rolling pin to work very well.)
3. Place about 1 1/2 Tablespoons of the filling in the center of the dough circle.
4. Moisten the edges of the dough with water – to help it stick – then gather up the sides of the dough, creasing and pressing as you go (sort of like making a dumpling.)
5. Press the edges together in the center to seal and make a parcel.
6. Very gently, with the flat of your hand, push down the center of the dough to flatten.
7. Lightly flour the work surface and gently roll the dough out from the center to the edges with a rolling pin to about a 6-inch round. Be careful – there are air bubbles in the center and if you press too hard your filling may burst out the sides. This may be a bit messy but is no big deal. Just keep rolling.
8. Place dough round (aka parantha) on a parchment- or plastic wrap-lined sheet pan and cover with plastic wrap to prevent drying while you continue with the remaining dough/filling.
9. To cook: Preheat waffle iron on the highest setting.
10. Brush each parantha well with olive oil.
11. Spray the waffle iron well with cooking spray.
12. Place a parantha in the center of the waffle iron, close the lid and let cook for about 4 minutes until crisp.
13. Keep warm in a 300°F oven while you cook remaining paranthas.
14. Eat while warm.
Makes about 3/4 cup
- 1 bunch cilantro
- 3 cloves garlic, peeled
- 1 jalapeno
- 1/2 cup walnuts
- 1/3 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cumin
- 2 Tablespoons water
1. Rinse cilantro; shake dry and separate tender leaves from tougher, thicker stems. Discard stems.
2. Add all ingredients to the work bowl of a food processor and process until pureed and well combined.
3. Store in the refrigerator with a layer of plastic wrap pressed against the surface to prevent discoloration for a few days.