Aloo Paratha

For the bread...

2c flour
1t salt
1t garlic powder
1T soy-based butter
1/2c water
1t vegetable oil

For the filling...

3 large potatoes
1 medium onion
1 clove garlic
1t salt
1T soy-based butter
1T soymilk
1t tumeric
1/2 t cumin seeds
1T coriander

First things first, take your large potatoes and peel and dice 'em. Take your medium onion and you clove of garlic and mince, mince, mince. Toss your potato, onion, and garlic into a medium sauce pan and boil (in water!) till the potatoes are soft and ready to mash.

Whilst that is going on, take your flour, salt, and garlic powder and mix in a large mixing bowl. Melt your butter and add along with the water. Mix well and you should get a good dough consistency. Firm enough to ball. Take your dough and form into 12 evenly sized balls and set aside.

We're having fun now!

Your potatoes should be just about done at this point, when they finish, remove from heat and drain everything. Place the potato, onion, garlic mix back into pan and mash to a creamy consistency. Add butter, soymilk, and salt. Mix well. Add tumeric, cumin seeds, and coriander, again, mix well. When the mixture is well blended, set aside.

Preheat 1t of oil, 1t butter, and a pinch of salt over low heat in frying pan.

Using a rolling pin (or a coffee mug, in my case) and a well floured surface, roll out dough ball to about a 1/4 thickness and about a 4 in diameter. Repeat until all dough is rolled out. Once this is done, take 1 piece of the rolled dough and place 1T of the potato mixture in the center. Take another piece of the rolled dough and cover the mix, aligning with the bottom piece of dough. Press the edges of both pieces of the dough around the potato mix and gently roll the two joined pieces until even. Repeat until all the dough is used. This should give 6 servings.

Turn stove up to medium heat and place the first paratha in frying pan. Heat on one side until it just starts to turn brown (about 2-5 minutes) and flip over and cook the other side. Repeat with remainder of paratha adding oil, butter, and salt as nessicary

Tips:
-I wouldn't recommend using too much oil in the frying process, the dough tends to absorb the oil.
-I would recommend boiling the cumin seeds along with the potatoes, onions, and garlic, but make sure you have a strainer that is fine enough to not drain the seeds as well.



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Listening to: Carcass - Arbeit Macht Fleisch
via FoxyTunes