Aloo Paratha
Aloo Paratha is the ultimate comfort food, a soft, flaky flatbread stuffed with spiced mashed potatoes, crisped up on a hot pan, and served with butter and yoghurt on the side. It’s hearty, satisfying, and perfect for breakfast, lunch, or whenever you need a little warmth on your plate.
Ingredients
- 250g whole wheat flour (atta)
- 150ml hot water
- 2 tbsp oil
- 1/2 tsp salt
- 300g potatoes
- 1/2 red onion, finely chopped
- 3 tbsp fresh coriander, finely chopped
- 1 green chilli, finely chopped
- 1/2 tsp grated ginger
- 1/4 tsp chilli powder
- 1/4 tsp cumin seeds
- 1/2 tsp coriander seeds, optional
- 1/4 tsp ajwan, optional
To serve
- 4 tbsp butter
- 100g yoghurt
Step 1
Boil the potatoes with their skins on until they’re fork-tender.
Step 2
While the potatoes are boiling, make the dough by mixing the flour, hot water (you can use some of the water from the potatoes), oil, and salt. Stir with a wooden spoon until it’s cool enough to handle, then knead by hand for about 5 minutes until you have a soft, smooth dough.
Step 3
Cover the dough and let it rest for 15 minutes.
Step 4
Peel the boiled potatoes and place them in a large bowl. Mash thoroughly using a fork or potato masher, then mix in the red onion, coriander, green chilli, ginger, and spices.
Step 5
Check the mixture and adjust the seasoning to taste.
Step 6
Divide the dough into four portions and flatten each one into a small, thick circle. Place a golf ball-sized scoop of filling in the center, then gather and pinch the edges together to seal the potato inside.
Step 7
Flatten the stuffed ball with the seam facing up, then gently roll it out into a 20cm round, about 1cm thick.
Step 8
Heat a cast iron pan until hot, then add 1 teaspoon of oil. Place the paratha in the pan seam-side down and cook for 2 minutes. Drizzle a little more oil around the edges to help them crisp up. Flip and cook the other side for another 2 minutes.
Step 9
Flip the paratha again and brush the top (the side without the seam) with butter or oil. Flip once more to crisp up that side. Serve hot with a dollop of butter and a side of yoghurt.