How To Make Aloo Parathas with Priya Krishna

so obviously like oh my god this dough is cursed [Music] hi my name is Priya Krishna I'm the author of the cookbook India nish and today we are making where my favorite recipes it is called aloo paratha it is potatoes stuffed into bread spiced when you pull it apart its fluffy its pillow-like its teeny and its really really good oh we're boiling the potatoes how do you start OTO parantha okay so we're gonna fill this pot with water this is my preferred potato boiling method you just fill the pot with water flop the potatoes in bring it to a boil let them simmer for like 25 minutes this could be more this could be less so dough time can we make the dough all right the dough is really really simple you just got whole wheat flour some water room temperature is great salt and then any neutral oil will work this is vegetable oil and you're just gonna roll up your sleeves and knead it with your hands this is like I just recently learned what ASMR is I think this might be ASMR right whole wheat flour how's that good look how nice and beautiful this dough is it's perfectly incorporated it's sticky a little bit wet this is exactly what you're looking for so we are going to wrap this baby up just like this nice and tight and then we're gonna refrigerate it for 20 minutes oh wow Wow okay you want to crush the fennel seeds in a mortar and pestle I love the flavor of fennel seeds actually you can just like munch on fennel seeds whole I got a natural breath freshener although a tip do not eat the fennel seeds if you see them at Indian restaurants because everyone has stuck their hands and them they're probably full of germs but you can get your own stash at home I'm just gonna give these a few more whacks these potatoes are boiling so just let these simmer for 20 minutes and you can kind of give yourself like a little facial multitask a potato facial yeah so the potatoes are done when you can kind of easily slide your fork in when they're boiled the skin comes off super easily my mom thinks that left-handed people that kitchen equipment is not built for them she's just like you know you're just worse at stuff because you're a lefty okay I mean I I'm feeling optimistic about this I think I think it could work okay all right so we're gonna add our Oh always forget about this okay this in here salt red chili powder fennel potatoes and we're just gonna mix it together this is this is nice is this a SM are smooth mashed potatoes I've never ever eaten a mashed potato on Thanksgiving my mom instead makes a logo B which are like roasted potatoes and cauliflower with cumin and lime and chilies and ginger and I think it's a lot better than mashed potatoes so this is pretty nicely incorporated it should be stained a little red from the chili powder it smells really good and I'll taste even better so you'll need about 2 tablespoons of cilantro I read this thing somewhere that liking cilantro is genetic like you have a gene and I that gene is turned on or turned off I know cilantro just tastes amazing to me it's so refreshing it just sort of adds this like cleanliness we're gonna add that in do a little mix and that will add some nice color a little bit of freshness the next step is to form the potato into balls I find this very relaxing it's sort of kind of like back to when you did play-doh in kindergarten and stuff so you just want everything to be like nice and tight keep it tight it's the Oliver on tamato I think these are looking these are looking pretty good pretty uniform so now I was like the moment of truth we're gonna get our dough out of the fridge hope that it's looking good oh yeah okay this dough is feeling great once it's out of the fridge you just wanted to have firmed up a little so we're gonna split this up into four even balls similar to what we just did here just very carefully put these in here the biggest issue that I have is sort of similar to you know with crab cake there's not enough crab and there's too much of the breading although prawn does it's the same thing a lot of the ones I eat there's just not enough potato which is sort of like the flavorful velvety goodness and there's too much of the bread I would say the ratios are probably like 70% potato 30% dough all right so we're gonna roll this out into six inch circles measure it out see oh wow that's near perfect I still got it we have like a very specific ritual in our family for eating Oliver on to us which is that you eat from youngest to oldest so back in the day I was the youngest in the family but you know there have been more additions so now I'm like I think the second oldest so now I get my olive arantes basically laughs and there's like no decorum you're not waiting for everyone the point is literally just to get your parantha is hot and fluffy and see me as possible getting together is secondary but like eating your parantha is the is priority number one here we go here's our first one you're gonna put it right in the center and then we're just sort of gonna pull up the sides like I guess kind of it doesn't remind you of dumplings different yeah it's sort of dumpling esque but so you just don't want the dough to tear and you just want to be super careful here so does look like a little soup dumpling or like a little bow and now let's fold it over and roll it out okay if I mess up everything my mom said about me it's gonna be right sort of this like magical process that it doesn't spill out it seems like it should but it doesn't once you get past this step you're good okay just be super careful when you put these in there you go we're gonna let that cook for about two minutes okay we're flipping it and now we're going to baste the top with a little bit of foil essentially what we're doing is like pan searing the sides of the burrata and you can do this with oil I do it oil my aunt doesn't like a combination of oil or ghee if you use ghee which is clarified butter you get more of that nuttiness you can't use too much oil or ghee it's just like making it more delicious ghee on everything that's the good stuff I like to do it one more time just because like it just kind of makes the parantha a little extra extra nice okay boom there we go look at that glistening pirata I should just quit food writing and become everyone's ferrata lady the other thing that's really great all Oberon toes is that you can freeze them and reheat them for breakfast lunch or dinner I'm going to India in about a month and one thing I'm very excited about is that my great-aunt she does the kind of stuff like make burrata for breakfast all right this is our last one by the fourth Ferrante you're like you got this you're very confident all right we're done c'est fini the typical accompaniments for burrata are yogurt and then some kind of a char or pickle we didn't have any but the munchies garden they grow these amazing vegetables so we have these pickled onions and then homemade Jordan era so I'm excited to try it with that oh yeah there we go so see it just sort of like you just get that and beautiful see and look at that see how thin the pirata portion is a lot of filling and just a teeny tiny bit of pirata like that's exactly what you're going for so I like to just build a bite I like to put a little bit of yogurt you know throw some onions on top it's like eating a potato pillow with delicious things on top of it you can eat this by itself because it's so nicely spiced you've got the freshness from the cilantro the aroma from the fennel seeds got a bit of a kick from the red chili powder mmm these turned out really well my mom's gonna be surprised and excited so you want this recipe you can grab my cookbook Indian ish or you can click the link below

Channel: Munchies

Views: 804,963

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Keywords: MUNCHIES, Indian, cooking, CHEFS, Indian Food, aloo parathas, indianish, Priya Krishna, vice, documentary, culture, food, drinks, How To, eating, Chef, INTERVIEWS, exclusive, funny, world, Munchiestv, priya krishna, indian-ish, aloo parantha, indian flatbread, indian recipes, dough, potatoes, leftover recipes, indian leftover recipes, aromatic, leftover mashed potatoes, indian flatbread recipe, priya bon appetit, priya makes, quarantine, quarantine recipes, at home recipes, pantry, cook with me

Id: _N2_NcoD7GU

Length: 9min 28sec (568 seconds)

Published: Sun Apr 28 2019