Monday, August 11, 2014

Herb-Heavy Aloo Parantha for #twelveloaves


When I saw this Twelve Loaves Challenge on one of my favorite blogger's - Heather of girlichef - streams, I decided to join the fun. Bread? Herbs? Yes, please.

My younger son has become quite the gardener this summer. So, I had him bring me a bunch of herbs from his garden. He gave me a mixture of parsley, two kinds of mint, chives, two kinds of oregano, and thyme.

I've been meaning to make stuffed parantha for quite awhile, so I decided to take it off my to-cook list and make it for this project. Done. Parantha is a compound of the words parat and atta which literally means dough (atta) layers (parantha).

Ingredients
For parantha
  • 3 C whole wheat flour
  • 1 T olive oil
  • warm water to knead the dough, I used about 1 C
  • 1 T fresh herbs, minced
For filling
  • 3 new red potatoes, boiled
  • 1/4 C fresh herbs, minced 
  • 1/2 t ground coriander
  • 1 t ground cumin
  • freshly ground salt
  • freshly ground pepper
  • butter (to cook the parantha)

Procedure
Place the flour and olive oil in a large mixing bowl. Slowly add water to form a soft dough. Fold in your fresh herbs. Cover with damp cloth and let it rest for 15 to 20 minutes. While the dough rests, prepare the filling.


Prepare filling by mashing the cooked potatoes with the herbs and spices.



To assemble...take a lime-sized ball of dough and roll out to form a 3-4" circle. Place some filling in the center and pull up the edges of the dough to cover the filling. 


Place the seam-side down and gently roll the stuffed dough ball into a flattened disc. Once your parantha are all made, cook them quickly in a hot skillet.


Let it cook for 30 seconds or so, flip the paratha and cook for another 30 seconds. Once light brown spots appear, drizzle some oil and pan-roast till it's golden on both sides. 

Serve hot with any kind of chutney.

Would you like to join us this month? It's simple, here's how:

  1. Bake your bread (following the theme: herbs) this month and post to your blog by August 30, 2014.
  2. Mention and link to the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts.
  3. Add your bread to the linky tool at the bottom of Heather's post.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. A big thanks to to Sherron from Simply Gourmet for hosting this month’s event!

5 comments:

  1. This sounds wonderful! I look forward to checking out the other blogs. Perhaps I'll even try a loaf...

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  2. Oh my goodness ... this sounds amazing! I must try my hand at your recipe ASAP!

    Great choice for the August #TwelveLoaves theme!

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  3. I absolutely love the use of herbs in bread and crusts, and that looks simply delicious.

    Blessings, Catherine.

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  4. Your filled bread sounds wonderful, Camilla! I hope you'll join us again!

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    Replies
    1. I surely will. I already have my next two breads picked out. LOVE crossing things off my to-do list.

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