This week, I’m excited to unveil the logo for Peri’s Spice Ladle; do cast a glance at the header. ‘Steam rising from an elegant ladle’ visually represents my energy and passion to bring Indian food inspirations into the homes of my readers and followers around the globe.
Back in India, breakfast can be a rather spicy meal; and given Indian food’s proclivity towards spices, I bet this piece of information comes as no surprise to anyone.
South India serves up mouthwatering breakfast classics like Idli-Sambhar, fermented rice-lentil cakes with a spicy lentil dip and the semolina based delight, Upma.
On the other hand, western and north Indian diets favor a diverse selection of hot off the griddle, flatbread-style Indian breads, paired with bowlfuls of cool seasoned yogurt and a glass of savory lassi (an Indian smoothie) or steaming hot Chai.
For breakfast, I’m more of a bagel-peanut butter-and-chai kinda gal, hence getting my palate ready for the otherwise spicy flavor-filled day ahead.
But, Indian flatbreads or parathas are as common in our family’s daily meals, as they are in most Indian homes. The reason for their popularity is their versatility; the vegetables, spices and herbs can all easily be adapted to your choice.
My recipe today challenges a few norms of India’s favorite potato flatbread, the Aloo Paratha…
Instead of making a separate flour dough and potato stuffing, I’ve brought it all together in one simple dough with quintessential ‘aloo paratha’ ingredients like potatoes and ginger, while adding some well-loved Mediterranean flavors such as parsley, lemon, garlic and olive oil.
These delightfully savory ‘Aloo Paratha’ style Potato and Parsley Indian Flatbread are a treat for the whole family, served right off the hot griddle with cool seasoned yogurt as a dip.
- 1 ½ cup whole wheat flour (Atta) or white wheat flour
- 1 cup potato cubes, boiled
- 1 teaspoon ginger garlic paste (or 2-3 cloves garlic & ½ inch ginger, grated)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ teaspoon cumin ground
- 2 tablespoons (3-4 sprigs) chopped parsley,
- 5-6 mint leaves, chopped
- 2 tablespoon lemon juice
- ¼ cup olive oil
- 1 cup plain yogurt
- ½ teaspoon each salt and pepper Or ½ teaspoon Indian Chaat Masala
- Mix the plain yogurt and seasonings in a bowl. Refrigerate the Seasoned Yogurt until ready to serve.
- In the large mixing bowl, bring together the flour, boiled potato cubes, ginger-garlic paste, spices and seasonings, herbs and lemon juice. Knead the dough by hand and add olive oil slowly till you get a firm dough. Only add a tablespoon or two of water, if required, based on the flour.
- This paratha dough can also be made by pulsing briefly in a food processor, making sure the boiled potatoes don't get too starchy.
- Refrigerate the dough for at least half an hour or till ready to use. Aloo paratha dough can be refrigerated for 1-2 days, to be rolled out and cooked just before serving.
- Roll out the dough into a log and divide into equal portions. On a floured surface, use a rolling pin to make 4-5 inch diameter circles of flatbread.
- Heat a griddle (cast iron ones work well here) till hot but not smoking; add a few drops of olive oil and the flatbread to the griddle. Cook on both sides for 2-3 minutes each.
- Steaming hot 'Aloo Paratha' style Potato and Parsley Indian Flatbread are best served with a dab of butter, along with cool seasoned yogurt and any chutney or pickle of choice.