Aloo And Cheese PASTRY Paratha

SO yesterday afternoon saw me attempting the newest craze to hit the Foodie Groups on social media... #PASTRY #ROTI

I had made use of Today's 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 give my regular ALOO CHEESE PARATHAS filling a go, but using the Today's Puff Pastry....

WOW!!! I AM BOWLED OVER. I loved 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. 

NOW YOU MAY WONDER WHO @foodeva_marsay is... THAT IS ACTUALLY MY OWN PERSONAL BLOG, AND YOU CAN FIND MY LIFESTYLE BLOG ON HERE Foodeva Marsay or find me on Instagram with the same name ;-) 

Aloo Cheese PASTRY Paratha

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 for making a Plain PASTRY Roti

 Step by Step Pic for PASTRY ROTI
 (@foodeva_marsay) 
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.
(@foodeva_marsay)
*Kindly share as posted*

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. 

Step By Step Guide to make a 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 .
4) sprinkle some shredded cheese on top of the potato filling. Dab some water on the edge of the pastry round and cover with the another round. Now carefully roll it the stuffed discs using a light pressure. (I make them a size about as big as a side plate)
5) Toast the paratha on a medium to hot stove setting on a flat pan. No need to smear ghee/Butter as this will come through from the the pastry and Potato filling.
6) ALOO CHEESE PARATHAS ARE READY TO BE ENJOYED WITH YOUR FAVOURITE SIDE DIP...YUMMMM
(@foodeva_marsay)
*kindly share my recipes as posted*

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.  I DO HOPE YOU GIVE THIS ONE A TRY, AND WE LOOK FORWARD TO YOUR FEEDBACKS, AND PICS, IN OUR 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...

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.

*KINDLY SHARE MY RECIPES AS POSTED*