Deep-fried Aloo Parathas

Deep-fried Aloo Parathas Recipe - Vegetarian Delight from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Deep-fried Aloo Parathas are a delicious and indulgent Indian dish that combines the flavors of spiced potatoes with a crispy, golden-brown exterior. These savory pastries are perfect for a special breakfast or as a hearty snack.

History

Aloo Parathas are a popular dish in Indian cuisine, particularly in the northern regions of the country. The recipe has been passed down through generations and is a staple in many households. The deep-fried version of Aloo Parathas adds an extra layer of crunch and flavor to this classic dish.

Ingredients

Dough

2 cups flour
0.25 tsp salt
1 tsp baking powder
1 cup water
olive oil

Filling

4 cups water
0.5 tsp salt
1 lb (454 g) potatoes, peeled and quartered
1 small onion, finely chopped
1 green onion, very finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
0.25 tsp garam masala
0.5 tsp paprika
1 hot red pepper, seeded and minced
0.5 tsp turmeric
0.5 tsp salt
0.25 tsp pepper
4 cups vegetable oil (for deep frying)

How to prepare

In a bowl, combine flour, salt, and baking powder.
Add enough water to form dough and knead.
Rub a little olive oil over the dough and let it rest while you prepare the filling.
In a saucepan, bring salted water to a boil, and boil potatoes until tender.
Drain potatoes, and mash remaining ingredients listed under filling.
Divide the dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let it rest for 5 minutes.
In a saucepan, heat oil for deep frying.
On a floured surface, roll out one ball of dough into a circle measuring 5" across.
Place 1 – 2 tbsp of filling in the middle and fold it into a semi-circle.
Moisten the edges with a little cold water, and pinch to seal.
Roll out and fill the rest in the same way.
Deep fry a few pies at a time, cooking until golden brown on all sides.
Drain on a paper towel, and serve hot with chutney or kuchilla.

Variations

Add chopped fresh cilantro or mint to the filling for a burst of freshness.
Mix in some grated cheese to the filling for a gooey and indulgent twist.
Use sweet potatoes instead of regular potatoes for a sweeter flavor profile.

Cooking Tips & Tricks

Make sure to boil the potatoes until they are tender but not mushy, as they will be easier to mash and will hold their shape better in the filling.

- When rolling out the dough, make sure to dust the surface with flour to prevent sticking.

- Deep fry the Aloo Parathas in batches to ensure even cooking and a crispy exterior.

- Serve the Aloo Parathas hot and fresh for the best flavor and texture.

Serving Suggestions

Serve Deep-fried Aloo Parathas hot with a side of chutney or kuchilla for a flavorful and satisfying meal.

Cooking Techniques

Deep-frying the Aloo Parathas gives them a crispy and golden-brown exterior while keeping the filling moist and flavorful.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier version of this dish.

- Substitute vegetable oil for olive oil in the dough for a milder flavor.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the Aloo Parathas just before frying for a quick and easy meal.

Presentation Ideas

Serve the Deep-fried Aloo Parathas on a platter with a drizzle of yogurt and a sprinkle of fresh herbs for an elegant presentation.

Pairing Recommendations

Pair Deep-fried Aloo Parathas with a refreshing cucumber raita or a tangy tamarind chutney for a balanced and satisfying meal.

Storage and Reheating Instructions

Store any leftover Aloo Parathas in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of Deep-fried Aloo Parathas contains approximately 300 calories.

Carbohydrates

Each serving of Deep-fried Aloo Parathas contains approximately 40 grams of carbohydrates.

Fats

Each serving of Deep-fried Aloo Parathas contains approximately 20 grams of fats.

Proteins

Each serving of Deep-fried Aloo Parathas contains approximately 5 grams of proteins.

Vitamins and minerals

Deep-fried Aloo Parathas are a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains gluten from the flour used in the dough. It may also contain traces of nuts and seeds.

Summary

Deep-fried Aloo Parathas are a delicious and indulgent dish that is high in carbohydrates and fats. They are a good source of proteins and essential vitamins and minerals.

Summary

Deep-fried Aloo Parathas are a delicious and indulgent Indian dish that combines spiced potatoes with a crispy, golden-brown exterior. Serve them hot with chutney or kuchilla for a flavorful and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a cold winter day, and I was visiting my friend's house for lunch. As I entered her kitchen, the aroma of spices and fried dough wafted through the air, drawing me in like a moth to a flame.

My friend, Amrita, was busy rolling out dough and stuffing it with a mixture of potatoes and spices. She explained that she was making deep-fried aloo parathas, a specialty from her hometown in Punjab. I watched in awe as she deftly shaped the dough into perfect circles and fried them until they were golden brown and crispy.

I couldn't wait to taste them, and when I finally did, I was hooked. The combination of soft, flavorful potatoes and crispy fried dough was unlike anything I had ever tasted before. I begged Amrita to teach me how to make them, and she graciously agreed.

Over the next few weeks, I spent hours in Amrita's kitchen, learning the secrets of making the perfect deep-fried aloo parathas. I watched as she mixed the dough, kneaded it until it was soft and pliable, and then rolled it out into thin circles. She showed me how to make the potato filling, seasoned with a blend of spices that danced on my taste buds.

One of the most important steps in making deep-fried aloo parathas is frying them to perfection. The key is to heat the oil to the right temperature, so the parathas cook evenly and become crispy without absorbing too much oil. Amrita taught me how to fry them until they were golden brown on both sides, then drain them on paper towels to remove any excess oil.

As I practiced making deep-fried aloo parathas, I began to experiment with different variations. I added chopped cilantro and green chilies to the potato filling for a spicy kick, or grated cheese for a decadent twist. I even tried stuffing them with leftover curry or leftover vegetables for a more hearty meal.

My family and friends were delighted with my newfound talent for making deep-fried aloo parathas. They raved about the crispy exterior and the flavorful filling, and soon I was making them for every special occasion and family gathering.

As the years went by, I continued to perfect my recipe for deep-fried aloo parathas. I added my own touches and twists, incorporating new ingredients and techniques that I picked up along the way. Each batch was a labor of love, made with care and attention to detail.

Now, deep-fried aloo parathas have become a staple in my household. Whenever I make them, the kitchen fills with the warm, comforting aroma of spices and fried dough, just like that day in Amrita's kitchen so many years ago. And as I watch my family and friends savoring each bite, I can't help but smile, knowing that I have mastered a recipe that has brought so much joy and satisfaction to those I love.

So, if you ever find yourself craving a taste of something truly special, give my recipe for deep-fried aloo parathas a try. I promise you won't be disappointed.