Paratha is very famous snack/dish in India. I try to learn it and have done several experiments with the dough. Some was too dry, too crispy, too thin, not cooked properly. I have done the traditional way which uses whole wheat flour, water, oil and 30 minutes rest/fermentation time, it was too dry for me.
Today I will share the experiment that I have done with my sourdough starter and cold fermentation. It gave fluffy and chewy consistency on the bread. I stuffed it with cooked potatoes and peanuts sauce as condiment.
Here is the ingredients for this fluffier potato stuffed bread
Feed your starter:
50 gr cold starter from fridge
50 gr all purpose flour
25 gr whole wheat flour
50 ml water
Mix all ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them.
Prepare dough ingredients:
100 gr all purpose flour
50 gr whole wheat flour
75 ml water
1 tsp salt - given after autolyse.
1 tsp oil (olive oil / vegetable oil) - given after autolyse
When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky. Let it be sticky.
Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase)
After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough.
Form a dough. Let it rest in room temperature for 30 minutes.
Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
Bring it out to the counter top when you are ready to bake. Punch down the dough.
On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes.
Prepare the mashed potatoes.
200 gr boiled and mashed potatoes
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp coriander powder
1/4 tsp cumin powder (optional)
1 pcs chili
15 gr chopped onion
1 tbsp oil
1 tbsp water
In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes.
Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well.
Add some water and cook it until it is homogenised with the spices and the water is dried out.
Transfer it out to the plate. Let it cool down for 5 minutes.
****
Take one piece of the dough, roll it flat (not too thin - 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table.
Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat.
Heat your non-stick pan with 1 teaspoon cooking oil. Place the flat stuffed dough on the pan. Bake it with medium heat on both side for 1-2 minutes. It will puff and push out some steams. It was awesome to see it puffed.
To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it.
Transfer it out to the plate and continue to bake another paratha.
Serve it with any condiments such as peanuts sauce, chutney / yogurt.
Today I will share the experiment that I have done with my sourdough starter and cold fermentation. It gave fluffy and chewy consistency on the bread. I stuffed it with cooked potatoes and peanuts sauce as condiment.
 |
| Aloo Paratha |
Here is the ingredients for this fluffier potato stuffed bread
Feed your starter:
50 gr cold starter from fridge
50 gr all purpose flour
25 gr whole wheat flour
50 ml water
Mix all ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them.
Prepare dough ingredients:
100 gr all purpose flour
50 gr whole wheat flour
75 ml water
1 tsp salt - given after autolyse.
1 tsp oil (olive oil / vegetable oil) - given after autolyse
When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky. Let it be sticky.
Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase)
After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough.
Form a dough. Let it rest in room temperature for 30 minutes.
Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
 |
| The look of my dough after cold fermentation (firm on the outside layer and soft inside) |
On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes.
Prepare the mashed potatoes.
200 gr boiled and mashed potatoes
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp coriander powder
1/4 tsp cumin powder (optional)
1 pcs chili
15 gr chopped onion
1 tbsp oil
1 tbsp water
In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes.
Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well.
Add some water and cook it until it is homogenised with the spices and the water is dried out.
Transfer it out to the plate. Let it cool down for 5 minutes.
****
Take one piece of the dough, roll it flat (not too thin - 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table.
Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat.
 |
| the dough has been stuffed with potatoes and rolled flat |
To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it.
Transfer it out to the plate and continue to bake another paratha.
Serve it with any condiments such as peanuts sauce, chutney / yogurt.
 |
| Aloo paratha with peanuts sauce |
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| the inner-look of aloo paratha |
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| The view of the paratha bread - chewy and fluffy |
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| The fiber view of paratha bread with starter |
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