Aloo Paratha

Name: Aloo Paratha
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian, Punjab
Ingredients: 2 cups Whole-wheat flour (atta); 1 tbsp Oil; ½ tsp Salt; 4 Medium potatoes, boiled and peeled; 2 Green chillies, finely chopped; 1 inch Ginger, grated; 3 tbsp Coriander leaves, finely chopped; ½ tsp Ajwain (carom seeds); 1 tsp Red chilli powder; 1 tsp Amchur (dry mango powder); ½ tsp Garam masala; 1 tsp Salt; 3 tbsp Ghee; 2 tbsp Butter; 1 cup Plain curd (yogurt)

Whole-wheat flatbreads stuffed with spiced mashed potato, cooked crisp on a tawa with ghee and served with white butter and curd.

Prep 30 min · Cook 30 min · Total 60 min · Serves 4

Ingredients

Dough

2 cups Whole-wheat flour (atta)
1 tbsp Oil
½ tsp Salt

Filling

4 Medium potatoes, boiled and peeled
2 Green chillies, finely chopped
1 inch Ginger, grated
3 tbsp Coriander leaves, finely chopped
½ tsp Ajwain (carom seeds)
1 tsp Red chilli powder
1 tsp Amchur (dry mango powder)
½ tsp Garam masala
1 tsp Salt

To cook and serve

3 tbsp Ghee
2 tbsp Butter
1 cup Plain curd (yogurt)

Method

Make the dough. Mix the atta, oil and salt and knead with about 3/4 cup water to a soft, smooth dough, softer than for roti. Cover and rest for 20 minutes.
Make the filling. Grate or mash the potatoes while still slightly warm so there are no lumps. Mix in everything else. Taste: the filling should be well seasoned, as the dough is plain. Divide into 8 balls.
Stuff. Divide the dough into 8. Roll one into a 10 cm round, place a filling ball in the centre, gather the edges over it and pinch to seal. Flatten, dust with flour and roll gently to 18 cm, sealed side up.
Cook. Lay it on a hot tawa. When small bubbles appear, flip. Once the second side has spots, flip again, spread 1/2 tsp ghee and press with a spatula until golden; repeat on the other side.
Serve. Serve hot with a knob of butter on top, a bowl of curd and some pickle. Keep cooked parathas wrapped in a cloth while you make the rest.

Tips

The filling must be dry: use floury potatoes, boil them in their skins, and add the salt just before stuffing, or it draws out water and the parathas tear.