Skip to main content

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!

Comments

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

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

    Great choice for the August #TwelveLoaves theme!

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

    Blessings, Catherine.

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

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

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an