Most delicious alu parathas that are super easy to make at home. Try these with lots of butter and pickle.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back Um it's time for another master class uh It's been snowing this morning it hasn't Settled but it's just been a flurry and It's really cold so I thought I will Come back in the kitchen with the master Class now Master Class are just recipes With a few extra tips to make them Perfect every single time in your Kitchen Um so because the weather is so cool I Thought I'll go towards something very Comforting and kind of lovely and Something that's very very special to me And that is Aloo Paratha or potato Stuffed flatbreads now when I asked Which other master classes you guys want To hear and watch a lot of you asked for Aloo Paratha So here I am with Aloo Paratha don't Forget to subscribe hit the Bell button And I'm going to start with the cooking This recipe has got two kind of parts to It one is the dough which is the Flatbread dough and the other is the Filling which is Aloo which is potato Now a couple of things we need to make Sure making the dough I'm using Atta Which is a chapati flour which you can Buy in Asian Supermarkets Asian shops if you're Living outside of India obviously like Myself so I have to go to Asian shop but Actually these days all the supermarkets
Are also stocking Atta which is quite Convenient and to get the real flat Indian flatbreads kind of flavor and Texture you really need to make an Effort to find Atta but in case you Really cannot find it please do find it In case you can't find it you can make This with plain flour but just be aware That that's not how it is made Um in India so um and one of the key Things with the dough is that you make The dough and it doesn't need to be Extremely hard or extremely soft it Needs to be somewhere in the middle and Uh another key is to let it rest because It it's um going to get stretchy and Easily roll out into parathas if you Kind of let it rest which is really Really important When it comes to the potatoes I'm using Four medium sized potatoes and I'm using Maris Piper which is a great all-rounder Now the thing is to boil the potatoes so You can peel them cut them in pieces and Boil or you can boil them whole I prefer To chop them into slightly smaller Pieces keep the skin on and then boil Them and then I will peel the skin once They are boiled so the key is just boil Them however you want But I need four boiled potatoes Foreign I'm taking 200 grams of Atta or chapati Flour and it's slightly differently
Milled and if you've watched my previous Chapati videos then you'll know this is The otter we need to make parathas or Chapati or roti And here I have got around 150 mL of Water I don't need all of it and like With all flatbreads you have to add Little at a time Don't add all of it together Go And just keep adding little water at a Time until you get a nice not a wet Dough you want it a little bit stiffer Not super super soft So the dough has come together nicely Look it's not like crazy super soft and Thin you because it will become too Sticky and now we want a little bit of Elasticity in it because we're gonna Fill it so for that we need to knead it For at least two to three minutes You can do it on the surface But I like to just do it in the same Bowl And this is going to give it the Elasticity or the stretch And once you can see it's super smooth Uh you've been needing it for a couple Of minutes that's when we stop Just gonna take like a tiniest little Bit of ghee you can use oil and keep it Vegan Just gonna Kind of make sure that the dough is
Covered in ghee And then I'm gonna let this rest which is really Key you have to let it rest for 15-20 Minutes but I'm gonna leave it for half An hour just to be extra careful and Make sure it's soft Just leave it covered Uh the dough has rested for a good half An hour and here are my completely cool Down potatoes so what I'm gonna do is I'm going to prepare the filling and Then start rolling A tip to make the filling now when you Are making a filling for any parathas Especially the Aloo Paratha that we are Making right now it's really important To kind of Um increase the flavorings or the spices Because if you are making a sabji it is Fine you're going to eat it with other Things and our dough hasn't got any Spices or salt because that's how we Make it Um so your filling needs to be kind of Packed with flavor so that's why I'm Going to be adding uh the quantity of Spices will be a bit more and there will Be a lot more packed into the filling to Make it super delicious so as you Remember I boiled four potatoes but I Think I don't need four potatoes I'm Just going to use Do the rest I will just make a filling
For sandwiches that's no problem Um So just smash it up because they are Boiled they're cooled on completely they Are very easy to mash it by hands so um Sorry the onion is really strong there Are some flavors that are like match Made in heaven with the potatoes which Are four main things that need to go in The filling there is fresh coriander Leaves I'm just using a handful one Small red onion try and chop I'm telling Myself as finely as possible a good Little piece of Ginger and then green Chili I'm using one but you can use more Depending on how hot you want the Paratha so I'm going to chop these and Add them to the potatoes So the full flavors have gone in now I Will add the dry spices So I've got a teaspoon of roasted and Ground cumin seeds I've done it at home So you can see it's got a little bite as Well so a teaspoon of that goes in you Can add a teaspoon of garam masala this Is also homemade teaspoon of coriander Powder ground So I've already added green chilies to This so I'm just going to add half a Teaspoon of chili powder you can add More if you like And here I've got a half a teaspoon of Salt The key spices that goes in is the
Anshul or the dried mango powder and I'm Using half a teaspoon of this All right And then all that is left To do Is really really mash it up into the Potatoes Because you want everything to all the Spices all the flavors to go into the Potatoes evenly which is really key to Get every panata delicious It smells amazing The ginger the chilies you can smell the Heat you can smell the amjur and the Cumin absolutely delightful So make sure that the potatoes you can't See any white potatoes They should all turn a bit Brown Uh because they would have had a good Coating of the spices and that is really Key Right now a few of you wanted to know What I might buy from India this trips So this is my usual Um chocolate Balan which I've had for 20 Years Bought it with me uh to the UK when I Came here almost 20 years ago and this Is what I bought from Gujarat this time And this is obviously much higher than Their normal chakra and I think that It's quite good So I'm just going to use this and I also Got a really thin Belen which is a
Proper Gujarati style Balan because why Not And now I'm going to start rolling the Parathas so you can see that the dough Is so soft now it's properly rested and I think I'm gonna make Five Four parathas out of it which is perfect So just divide it into four portions Just leave the ones you're not using Covered And then roll out One of them Actually just gonna More out It's much better so you're just Smoothing this out And I have got this box of dry flour Because that's I always have that Um on the go for my chapatis so you just Roll this dough into the flour make sure It's properly covered and then Just Shape it press it with your Thumb and fingers To make like a little pocket to hold the Potato so once you have the pocket as Big as the palm of your hand We'll take this potato mixture Don't be shy of filling it up because You really don't want to Kind of empty Paratha you want a nicely Stuffed Paratha and then just with your Thumb and finger you seal it
No rocket science simple bring it Together if it tears a little I absolutely love when this crisps up When you're cooking it and then press it Down Again roll it in the flower Really important You only need to do this once now Press it down Obviously you can do this with a normal Rolling pin on this surface And I know my chapatis move on their own But that's just years of making them so That the Paratha is ready And then it goes on a hot pan And once it's had a minute or two you Can see that it starts to Bubble Up Slightly that's when you turn it over [Music] Foreign If you want to keep it vegan you can Cook this in just some oil of your Choice I am going to add some ghee Because I've got some lovely ghee in the Kitchen and I want to use it up so I'm Going to cook this in game today just a Little bit okay You can see that this has gone a bit Darker than usual because my pan was way Too hot In the beginning so I've turned it down Now and made it medium so you put ghee On the other side as well And then cook for a minute
This is the right color you don't want It paler than this And you don't want it darker than this And look it's already done You know And there it is Literally what is Paratha without butter Nothing And now it is time to tear in So um you can see now that the parathas Are kind of really soft the reason being That you have looked after and prepared The dough uh quite perfectly and taking Into consideration that you have to Knead it certain time you have to rest At certain time and that gives you this Elastic dough at the end of it which Will then give you the smooth Beautiful parathas at the end of it so Um now we would just serve it with some Butter lots of butter You can't do that if you're making it Vegan but You can use Um So we would serve this with lots of Butter that is key but if you want to Keep it vegan of course you can't use Butter which is fine but butter is kind Of that makes it really takes it to the Next level though it's delicious on its Own as well and some yogurt or some Mango pickle or some Chutney or just on Its own is also stunning which is why
We've put so many spices in the filling So that if you want to eat it on its own It's still Delicious and packed full of flavors so There it is This is a proper Punjabi Style I'll look around her oh The seasoning is spot on Anything less you will feel like you're Missing something but this is beautiful I'm getting a little bit of cake from That green chili which is fantastic this With a cup of chai wow would be Heavenly You can check out the chai master class As well But for right now I'm going to sign off Don't forget to subscribe I really hope You guys will enjoy this if you want any Specific Master Class please leave your Thoughts in the comments below and I'll See you back very soon This is Next Level delicious hmm Sorry
