I made some aloo paranthe this evening, and an aloo ki subzi served at PWG that I found in Madhur Jaffery's cookbook. The meal was spot on and just what the doctor ordered!
Whole wheat flour
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
2 Large, boiled and grated
Red chili powder
1 Teaspoon (Pan Roast Coriander Seeds In A Heavy Bottom Skillet Until Aromatic, And Finely Grind Them In A Coffee Grinder)
Finely chopped cilantro
1⁄2 Cup (8 tbs)
For the dough:
Make the dough by combining the water and the whole wheat flour, and knead it well until it comes together. If the dough is too sticky- add extra flour- if it appears to be too dry- add some extra water, or a drop of oil.
Divide the dough into 8 portions and roll the portions up into 8 balls that are roughly the same size.
For the stuffing:
Combine all the potato stuffing ingredients together , and divide them up into 8 balls- the stuffing balls should be roughly the same size as the dough balls.
Making the paranthas-
Take a dough ball out and flatten it slightly. Dip it into some extra flour and roll it out into a small circle on a floured surface. Place the stuffing ball inside the circle, and wrap the extra dough all the around the stuffing to make a small pouch/purse.
Pinch off any extra dough on top of the pouch and press the ball down into some extra flour.
Roll the parantha out carefully with the aid of some extra flour (so it doesn't stick to the surface), concentrating on rolling it from the outside, until it is more or less even and somewhat round- don't panic if your pranthas look like maps- it's no biggie!
Heat a griddle/tava, and once it gets hot, place the parantha on it. Cook it for a few minutes on either side until it gets some brown spots. Brush both sides with butter and let it cook for a few more minutes until it develops a gorgeous golden hue.
Serve the pranthas hot with an another dollop of butter and some thick yogurt and a spicy pickle - alternately you could serve it with some piping hot aloo ki subzi- PWG style.