Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

Add to Technorati Favorites Wassail!

Monday, September 12, 2011

Aloo Paratha

A tender and tasty skillet bread. I like them for breakfast in place of the less spicy, British potato breads.

Aloo Paratha

  • 1 cup atta flour*, plus extra for kneading
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 1/2 batch Spicy Potato Filling
  • vegetable oil for frying


* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.


Combine flour and salt.
Mix in water.
Turn dough out onto a floured surface and knead for about 5 minutes, adding additional flour if necessary if the dough becomes too sticky.
Cover dough with plastic wrap and allow to rest for 30 minutes or up to 2 hours.

Divide dough into 4 pieces and roll each dough out into a disk approximately 8 inches in diameter.
Divide potato filling into 4 and spread each portion out over 1/2 of each disk of dough.
Aloo Paratha 1

Fold the bare half over top of the potato filling to make a half moon shape.
Aloo Paratha 2

Fold each paratha in half again.
Aloo Paratha 3

Roll parathas out into discs 8-9 inches in diameter.
Aloo Paratha 4

Heat oil in a large flat-bottomed frying pan.
Place one paratha in the pan and cook over medium heat.
Cook first side for about 45 seconds, then flip paratha and cook second side for 1 to 2 minutes.
Flip paratha again and cook the first side for an additional 30 seconds, or until browned in patches.
Lift paratha out onto a plate lined with a paper towel or cotton cloth and cover to keep warm while you cook the remaining parathas.
Serve hot as a snack or as an accompaniment to a main meal.
These parathas are best when freshly made, but leftovers can be cooled, wrapped in plastic wrap, refrigerated for a day or two, and reheated.

No comments: