Now making Aloo Cheese PASTRY PARATHA that are Light, Moist and Soft, with just the right amount of flakiness, is not as difficult as anticipated, try out my EASY PEASY version below.
Last Week saw me attempting the newest craze to hit the Foodie Groups on social media… #PASTRY #ROTI
I had made use of Today Ready Rolled Puff Pastry and used self rising flour for dusting and rolling out the rotis.
So while everyone is trying out the pastry as a regular roti, Which isn’t REALLY roti like, but good if enjoyed immediately, I decided, to think a little ‘out of the box‘, and to give my regular ALOO CHEESE PARATHAS filling a go, but using the Today Puff Pastry….
WOW!!! I AM BOWLED OVER. If you follow me on Instagram and on my Facebook page, You would know by now, that this IDEA of mine, has taken off incredibly, has gone ‘VIRAL’ is what some people reckon. I mean who wouldn’t want to make Parathas now, especially since it’s so much easier. I love the PASTRY IDEA TO MAKE THESE ALOO PARATHAS. I would choose making the Paratha over a regular ‘pastry roti’, it stays moist and soft, with just the right amount of flakiness and also needs no extra butter/ghee.
To make it a little easier for 1st time makers of this, I decided to do a step by step collage of pictures and together with it I have added below a description of the steps. So if you’ve never before attempted making a paratha, now is your chance. The pastry makes it so much easier, and definitely a ‘quick fix paratha’ when you need it in a hurry. So here goes below my collage of pictures, and do look out for the aloo(potato) filling recipe further down that I made.
Step by Step Pic for PASTRY ROTI
Step by Step Pic for PASTRY ROTI
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A step by step pic of how I went about making the ‘Pastry Roti’…
1) unroll a ready rolled pastry, remove plastic packaging and sprinkle well with Self Rising Flour.
2) roll up again doing so a little more tightly .
3) pinch closed the last bit of edges when done rolling, and slice pastry into 6-7 rounds
4) sprinkle your surface with more self rising flour and slightly flatten the cut pastry rounds with you fingers.
5) roll out the pastry using a rolling pin
6) toast on a flat pan on medium heat until golden in colour ready to be enjoyed.
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NOW THIS WAY DEPICTED ABOVE IS JUST FINE IF YOU WANT TO ENJOY REGULAR PLAIN ROTIS , FIND BELOW ANOTHER COLLAGE GUIDING YOU TO MAKING A PARATHA WITH A FILLING, IN THIS CASE AN ALOO CHEESE FILLING.
Aloo Cheese PASTRY Paratha
Aloo Cheese PASTRY Paratha(@foodeva_marsay)
My step by step pic showing how I went about making this..
1) make and cool the potato filling for the paratha
2) roll out 2 of the cut rounds of pastry (see pic above) , into small discs
3) top one of the rounds with the cooled potato filling, spreading around but not too close to the edge . Sprinkle some shredded cheese on top of the potato filling.
4) Dab some water on the edge of the pastry round and cover with the another round. Now carefully roll the stuffed discs using a light pressure. (I make them a size about as big as a side plate)
5) The Pastry Parathas are ready to be stored, in fridge(for same day use), OR, now freezer suitable (Ensure to layer each rolled out paratha with a plastic sheeting before freezing). Toast the paratha on a medium stove setting, on a flat pan. No need to smear Ghee/Butter as this will come through from the the pastry and Potato filling. NOTE: You can toast these direct from frozen, BUT start off toasting on a low heat to allow for thawing, then increase stove temperature to medium and continue toasting until done.
6) ALOO CHEESE PARATHAS ARE READY TO BE ENJOYED WITH YOUR FAVOURITE SIDE DIP…YUMMMM
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AND THAT MY FRIENDS IS HOW EASY THIS METHOD IS TO PUT TOGETHER. NOW SINCE THE ALOO AND CHEESE FILLING ARE MINE AND HUBBY’S FAVOURITE, I MADE THAT, BUT ABSOLUTELY ANY TYPES OF FILLINGS MAY BE TRIED. ALSO NOTE, ANY BRANDS OF READY ROLLED PASTRY MAY BE USED, EVEN HOMEMADE PUFF PASTRY, TAKING CARE IT ISN’T TOO RICH OR OILY, I DO HOPE YOU GIVE THIS ONE A TRY, AND I LOOK FORWARD TO YOUR FEEDBACKS, AND PICS, IN COMMENTS.
and NO>>> I have not forgotten to share the Aloo (Potato) filling I used here, find it here below, and HAPPY PASTRY PARATHA MAKING…
FOR THE DIP, DO TRY MY MINT AND CORIANDER YOGHURT DIP RECIPE
ALOO (POTATO) FILLING FOR PARATHA
ALOO (POTATO) FILLING FOR PARATHA
(@foodeva_marsay)
3 MEDIUM SIZED POTATOES, PEEL AND CUT INTO CUBES
1/4 TEASPOON TUMERIC POWDER
1/4 TEASPOON CHILLIE POWDER
1/4 TEASPOON CUMIN POWDER
SALT TO TASTE
1 TABLESPOON BUTTER
1-2 GREEN CHILLIES, CHOPPED
1-2 TABLESPOON CHOPPED FRESH CORIANDER (DHANIA) LEAVES
~ MIX ALL THE SPICES WITH THE CHOPPED POTATOES
~ ADD TO YOUR POT, WITH A LITTLE WATER, AND COOK/STEAM UNTIL SOFTENED
~ JUST BEFORE THE WATER COMPLETELY DRIES OUTS, ADD THE BUTTER AND CHOPPED GREEN CHILLIES
~ LASTLY ADD THE CHOPPED FRESH CORIANDER, AND USING THE BACK OF YOUR SPOON OR A MASHER, MASH THE POTATOES, TO FORM AN ALMOST SMOOTH SPICED MASH.
~ CHECK YOUR SALT CONTENT AGAIN AND ADJUST ACCORDINGLY.
~ THIS FILLING CAN BE USED IN ANY SAVOURY CALLING FOR A POTATO/VEGETARIAN FILLING.
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Have you tried this recipe? or Liked what you see here, Please feel free to Share feedback in Comments section and DO SHARE on this post using the share button options below.
This looks positively scrumptious enough to motivate me to buy a packet of the puff pastry! Cheese – potatoes – crispy !!!! Might add slow-cooked sweet onion bits. How could one go wrong!
Virtual hugs,
Judie
Thank You Judie. You can never go wrong with that combo, absolutely any fillings would be good with this idea. Hope you give it a go. *HUGS*
So flaky and yum!
It sure was, Do give it a try sometime;-)
This looks good. I’ll have to try it.
Thank You Mick, Yep you MUST try it, absolutely any filling combos work well with it.
How many Roti’s can I make with that amount of filling?
Hi Prianca, Depending on if you making mini ones or regular sized. I made the regular roti size, and this filling amount should be enough for 4 parathas.
The outcome was amazing❤
I’m So glad you tried it and ENJOYED. Thank You for dropping by with feedback?
Slmz, I tried this was really yummy n easy.
Wa Alaikum Salaam, So good to hear that Sarah. Glad you tried it out and enjoyed, shukran for sharing your feedback.?
Slms i just want to know when you making the aloo do u boil the patotoes first an then cook?? an when you put it to cook do you add oil to cook it or just spice an water .. An do i thaw the puff pastry then roll out or straight from the freezer flour an roll? An how many can i make with 400g of pastry.
WSLM Fathima. No need to par boil the potato cubes, add your spices and into pot with a little water to simmer on low, cubed potatoes will soften. I only add the Butter just before the water dries up. YES, you need to to thaw your pastry, but not to soft, as long as it is manageable to handle. You flour your surface and sprinkle a little more onto pastry, and roll out slightly. You will get approximately 4 or 5 Parathas.