My third bread for the Mellow Bakers this month was Aloo Paratha – an Indian flatbread which is stuffed with a spicy potato filling. This bread was delicious, though a bit time-consuming to make. For the filling, I didn’t bother grating the potatoes but used my potato masher which worked perfectly! For the mustard oil, I couldn’t find black mustard seeds but had to work with yellow ones – I have no idea if that made a difference. Can anyone tell me what the difference is between the two? Answers as “The color” won’t be accepted, though ;o). Making the dough balls was easy, stuffing them with the potato filling balls was, too. I was a little bit afraid of the filling coming through the dough when rolling it out but this didn’t happen. I was thinking about buying ghee for brushing the bread while it cooks in the pan, but then I discovered “Butterschmalz” (clarified butter) in the back of my fridge and a quick search revealed that ghee is heated longer than Butterschmalz, but other than that they are the same. Not sure, if the result would have been even better with real ghee. Anyway, most of the breads puffed up in the pan really nicely, and we enjoyed them with Indian-spiced chicken with tomato chutney (that’s what Abby had served them with) and tamarind chutney. REALLY good!
Bake your own bread – May: Roundup