Name: Aloo Paratha
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 300 g whole-wheat flour (atta); 180 ml water (approximate, for kneading); 1 tsp salt; 300 g boiled potatoes (mashed); 1 whole green chilli (finely chopped); 1 tsp grated ginger; 0.5 tsp red chilli powder; 0.5 tsp garam masala; 1 tsp amchur (dried mango powder); 2 tbsp chopped coriander leaves; 80 g ghee (for cooking, plus extra for serving)

Method

Knead the dough

Mix the flour and salt, add water gradually, and knead into a soft, smooth dough.

5 min

Rest the dough

Cover the dough and let it rest.

Resting relaxes the gluten, which is why rested dough rolls out so much more easily.

15 min

Make the potato filling

Mix the mashed potatoes with the green chilli, ginger, chilli powder, garam masala, amchur, coriander leaves and salt to taste.

Stuff and roll the paratha

Divide the dough into balls, flatten each into a small disc, place a portion of the potato filling in the centre, seal the edges, and roll out gently into a flat round.

Dust the rolling surface generously with flour and roll from the centre outward so the filling doesn't burst through.

Cook on the tawa

Place the rolled paratha on a hot griddle and cook, flipping once bubbles appear, until brown spots form on both sides.

4 min

Finish with ghee

Smear ghee on both sides of the paratha and press lightly with a spatula until golden and crisp at the edges.

2 min

Serve

Serve the parathas hot with a dollop of butter, plain yoghurt and pickle.

Aloo Paratha

Ingredients

Method

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