(A) For the Dough:
Combine the four, 1 teaspoon cooking oil & 1 teaspoon salt in a large bowl.
Make a well in the middle. Add a little water. (Add water little by little as required).
Make a pliable dough. Keep it covered until you prepare the stuffing.
(B) For the Stuffing:
Wash & pressure cook the potatoes with 2 cups of water for 3 minutes on high pressure. Let the steam release on it’s own. Drain the water. Run cold water to cool completely.
Peel & grate the potatoes thru the biggest holes of the grater. Add the pav bhaji masala, red chili powder, salt & coriander leaves into the grated potatoes. Mix well with a fork.
(C) To assemble:
Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
Stuff 2 tablespoons of the potato mixture. Seal properly.
Dredge in dry flour & roll out with minimal & equal pressure with the help of a rolling pin.
Place on a hot Grill of Grill Pan. Cook for a couple of minutes flipping a few times.
Drizzle cooking oil when light brown spots appear.
Flip a couple of times with the help of tongs.
Remove on a plate. Make all the Paranthas in the same way.
Serve hot with a dollop of homemade butter & swirl some sriracha sauce.
The delectable Aaloo Paranthas are ready to be devoured.
(D) To make the white butter:
Pour the whipping cream in a larger blender jar. Run it on high speed until it thickens & water starts separating.
Stop the blender. Add the ice cubes. Run the blender again for about 30 seconds.
Place a colander on top of a medium mixing bowl. Pour the butter along with the water in the colander.
Let the water drain. Now, using your clean hand, take handfuls of the butter & squeeze out any remaining water.
Transfer to an airtight container. You may add salt if you like. Garlic paste may be added to make garlic butter as well.
Store in the refrigerator. Use as required.
