Ms. Stuti taught us how to make a delicious potato-stuffed Indian flatbread called aloo paratha this week. We made the dough right before class, then students peeled and mashed cooked potatoes and added spices and herbs to make the filling. We introduced two methods to fill the paratha. Some students used their fingers to make a deep well, similar to a clay pinch pot. Others rolled out the dough first, then added the filling on top. Everyone loved working with flour and rolling pins, and we agreed it takes a lot of practice to get as much filling in the bread as you can without having it poke out once you start rolling.
We cooked the parathas on high heat with homemade ghee and enjoyed them with butter and Ms. Stuti’s seasonal achar, an Indian pickle, featuring carrots, cauliflower, and watermelon radish.
