Consciousness Cooking Session 3

Sunday, September 23, 2012

This Fall, the Bhakti Yoga Club @ Stanford is presenting a unique offer to its students, faculty and staff: Consciousness Cooking vegetarian cooking classes. Hands-on learning of the cuisine art and more.

Session 3 was hosted at the Escondido Village Center and it was an Indian recipe this time :)

Recipe for Aloo Paratha – Stuffed Indian Flatbread 

Parathas are Indian flatbread with spicy stuff inside. The stuff can be made with many different fillings. The most popular filling however are aloo or potatoes. Aloo parathas are perfect for breakfast or brunch. In northern parts of India they take them for dinner as well.


  • 2 cups whole-wheat flour
  • 1 cup water (Use more as needed)
  • Pinch of salt
  • Oil –2 tsp
Potato Filling:
  • 2 medium potatoes (boiled and mashed) makes about one and half cup of boiled, mashed potatoes
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ teaspoon cumin seeds
  • 2 chopped green chili or ½ spoon red chilli powder
  • 2 tablespoons chopped cilantro (green coriander)
  • ½ teaspoon garam masala, powder of cloves, cinnamon and black pepper and  (optional)
  • ½ teaspoon amchoor powder, dry mango powder (optional)
    Also needed:
    • 1/4 cup whole-wheat flour for rolling
    • Ghee or Clarified butter to cook
    Procedure (in the following order):

    1. Mix flour, oil, salt and water together to make soft dough (if the dough is hard, add a little more water).
    2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
    3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
    2. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
    3. Mix chilly, cilantro, cumin seeds and salt and amchur powder and garam masala to the mashed potatoes.
    4. Make uniform balls and divide in equal parts.

    Making paratha
    1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be almost the same size of the dough balls.
    2. Take the dough and spread with roller about 3 inch diameter. Now spread the dough with hands so that the circular ends of the dough are thin and middle part is little thick.
    3. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. This way the thickness of the dough is uniform. Proceed to make all the balls.
    4. Let them settle for 3 to 4 minutes before rolling them.
    5. Heat the skillet (non-stick one) on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
    6. Roll the balls first in dry whole-wheat flour.
    7. Lightly press the ball on the sealed side and keep it on the topside when rolling. Slowly Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
    8. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
    9. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of butter or oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
    10. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Remove the paratha and proceed to the next paratha.

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