Aloo Paratha/Potato flat bread/ Trinidadian Aloo prui

This is another easy home-made bread recipe that children can help with. The recipe can be adjusted easily to fit your family's taste buds and this bread is easy for travelling or lunch packs. By now Anjalie is very good at peeling onions and garlic and also at rolling out rotis. So I thought it will be a good idea to move on to peeling potatoes next. So we made aloo paratha for the weekend. Like I said earlier the children will have a great time "helping" with the potatoes. This traditional Indian dish is made with wholemeal wheat flour. However, the exact same dish is made with habernero peppers instead of green chillies in Trinidad with plain flour/maida and is called Aloo puri. You can use either of these flours, although, I tend to choose the wholemeal flour for it being the healthier alternative.

You will need 

4 medium size potatoes, boiled & peeled.
coriander/cilantro leaves - a handful
ground cumin- 1/2 tsp
salt and pepper to tatse
fresh green chillies finely chopped - to taste (optional)
Whole wheat flour/chapatti flour - 2 cups
Water to make dough

Boil, make sure you let the potatoes reach room temperature and then peel potatoes...

Mash them well and add all the spices in the list expect the flour and water.

Mix thoroughly and taste to check for salt and pepper and adjust accordingly...







Once approved, cover and move on to making the dough. If the filling is yummy, and approved by the concerned parties, half the battle is won! :)

In a large mixing bowl add the flour, salt and water and make a smooth dough. Add a few drops of oil and roll the dough around, cover and set aside.





In a slightly floured surface roll out the dough into a log and divide it into 6-8 equal sized balls.







 Roll out each ball into a small circle about 4-5 inches in diameter.

Fill them up with 1.5-2 tbsp of the potato filling made earlier. If you want you can divide the filling into 6-8 equal balls and place them into the rolled roti each.

Pack the filling into the circle and pinch the ends of the circle to close tightly and form a ball (bigger sized one!)





Roll the balls out into a circle of 1/2 inch thick.

Heat a skillet/griddle/tawa to medium heat and add a few drops of oil. Place the rolled cirlce on it and cook on both sides until golden brown. You can cook the rotis with as little oil as possible or even without oil if you are using non-stick skillet.

Make sure both sides are thoroughly cooked and golden brown. Serve with tomato chutney and/or raita.