Grandma's Mani Kentang (Aloo Paratha)

Tuesday, October 03, 2017

During winter break, I told Grandma how much I loved Mani Kentang a.k.a. Aloo Paratha and she demonstrated how to make it and happily passed on the recipe. We made it together once, and she supervised me make a couple times, and I've made it a few more times alone.

The parental units told Uncle Raj that we were learning to make Mani Kentang and he shared an amazing hack for the dough which I'll share at the end of this post.

I'm writing it on the blog now because I've been reading my Mama's blog multiple times a week and making her recipes (No doubt, her #1 fan right here!), and it's been forever since I authored a post so this ought to be a good surprise for her.

For the potato filling
• 3 Potatoes
• 3 Green chili
• Salt to taste
• 1 tbsp. Red chili flakes
• A handful of Coriander
• ~1 tbsp. Cumin (optional)
• ~1 tbsp. Garam Masala (optional)

For the dough [excuse the lack of measurements, best use Uncle Raj's hack below]
• Flour
• Water
• Oil

Directions for the potatoes:
1. Boil potatoes.
2. Peel potatoes.
3. Mash potatoes.
4. Add salt, red chili flakes, coriander, cumin, and garam masala then mix.

Directions for the dough:
1. Mix flour and little bit of water and oil, knead it, wait 15 minutes.
2. Separate it to pool/billiard-sized balls.
3. On your palm, flatten the dough balls, add the potato filling, pinch the edges to encase the filling.
4. Roll it out with a rolling pin, keep turning it so it is a circle.
5. Pan fry both sides with a little bit of oil.
6. Enjoy!

Best served with papadums, yogurt, and mango chutney.

Uncle Raj's hack for the dough!
Why do any strenuous work and make the dough from scratch when you can buy tortilla wraps instead? Spread the potato filling onto a tortilla wrap, heat it up and enjoy!

Without this hack, we wouldn't have been able to enjoy Mani Kentang this many times.

This post is brought to you by Michelle

You Might Also Like