Aloo Paratha

Name: Aloo Paratha
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 300 g whole-wheat flour (atta) (plus extra for dusting); 180 ml water (lukewarm, add gradually); 0.5 tsp salt (for the dough); 1 tsp ghee (for the dough); 500 g floury potatoes (about 4 medium); 2 pcs green chillies (finely chopped); 1 piece fresh ginger (2.5 cm piece, finely grated); 3 tbsp fresh coriander leaves (finely chopped); 0.5 tsp carom seeds (ajwain) (lightly crushed between your palms); 1 tsp dry mango powder (amchur); 0.5 tsp Kashmiri red chilli powder; 0.5 tsp roasted cumin powder; 0.5 tsp garam masala; salt (to taste, for the filling); 4 tbsp ghee (for griddling); 4 tbsp white butter (makkhan) or unsalted butter (to serve, optional); 400 g plain curd (dahi) (to serve); 4 tbsp mango or mixed achaar (to serve)

Serves 4 · 105 min · North Indian

Ingredients

300 g whole-wheat flour (atta)
180 ml water
½ tsp salt
1 tsp ghee
500 g floury potatoes
2 green chillies
1 fresh ginger
3 tbsp fresh coriander leaves
½ tsp carom seeds (ajwain)
1 tsp dry mango powder (amchur)
½ tsp Kashmiri red chilli powder
½ tsp roasted cumin powder
½ tsp garam masala
to taste salt
4 tbsp ghee
4 tbsp white butter (makkhan) or unsalted butter
400 g plain curd (dahi)
4 tbsp mango or mixed achaar

Method

01
Boil the potatoes Put the whole potatoes in a pot, cover with water, and boil until a knife slides through easily, about twenty minutes.
02
Knead the dough In a wide bowl, mix the flour, half a teaspoon of salt and one teaspoon of ghee, then add the water a little at a time and knead for about five minutes into a soft, smooth dough.
03
Rest the dough Cover the dough with a damp cloth and let it rest for thirty minutes.
04
Mash the potatoes Drain and peel the potatoes, let them cool until just warm, then mash them completely smooth with no lumps.
05
Season the filling Mix the green chillies, ginger, coriander, carom seeds, dry mango powder, red chilli powder, roasted cumin and garam masala into the potatoes, then add salt to taste.
06
Divide into balls Divide the dough into eight equal balls and the filling into eight equal portions.
07
Stuff and seal Flatten a dough ball into a disc about ten centimetres across, place a portion of filling in the centre, then pleat the edges up over the filling and pinch them together to seal.
08
Roll the paratha Dust the stuffed ball with flour, press it flat seam side down, and roll gently into a round about eighteen centimetres across.
09
Heat the tawa Heat a tawa or heavy flat pan over medium heat for about two minutes.
10
Cook the first side Lay the paratha on the hot tawa and cook until small bubbles and pale spots appear underneath, about one minute, then flip it.
11
Griddle with ghee Spread about one teaspoon of ghee over the top, flip again, spread ghee on the other side, and press gently with a spatula until both sides are golden and crisp, about two minutes.
12
Serve hot Serve the parathas hot, each topped with a spoonful of white butter if you like, with curd and pickle on the side.

Method

Boil the potatoes

Put the whole potatoes in a pot, cover with water, and boil until a knife slides through easily, about twenty minutes.

Boil them whole in their skins so they do not soak up water. A wet filling will tear the paratha when you roll it.

Boil the potatoes · 20 min

Knead the dough

In a wide bowl, mix the flour, half a teaspoon of salt and one teaspoon of ghee, then add the water a little at a time and knead for about five minutes into a soft, smooth dough.

The dough should be soft but not sticky, about as soft as your earlobe. Stiff dough cracks when stuffed.

Knead the dough · 5 min

Rest the dough

Cover the dough with a damp cloth and let it rest for thirty minutes.

Rest the dough · 30 min

Mash the potatoes

Drain and peel the potatoes, let them cool until just warm, then mash them completely smooth with no lumps.

Grate the potatoes if mashing leaves lumps. Any lump will poke through the dough.

Season the filling

Mix the green chillies, ginger, coriander, carom seeds, dry mango powder, red chilli powder, roasted cumin and garam masala into the potatoes, then add salt to taste.

Add the salt only when you are ready to stuff, because salt draws moisture out and makes the filling soggy.

Divide into balls

Divide the dough into eight equal balls and the filling into eight equal portions.

Stuff and seal

Flatten a dough ball into a disc about ten centimetres across, place a portion of filling in the centre, then pleat the edges up over the filling and pinch them together to seal.

Pinch off any thick knot of dough at the top so the paratha cooks evenly.

Roll the paratha

Dust the stuffed ball with flour, press it flat seam side down, and roll gently into a round about eighteen centimetres across.

Roll with light pressure from the centre outwards. If filling breaks through, patch it with a pinch of dry flour and keep going.

Heat the tawa

Heat a tawa or heavy flat pan over medium heat for about two minutes.

The tawa is ready when a sprinkle of flour turns light brown within a few seconds.

Heat the tawa · 2 min

Cook the first side

Lay the paratha on the hot tawa and cook until small bubbles and pale spots appear underneath, about one minute, then flip it.

Cook the first side · 1 min

Griddle with ghee

Spread about one teaspoon of ghee over the top, flip again, spread ghee on the other side, and press gently with a spatula until both sides are golden and crisp, about two minutes.

If the paratha browns before the dough cooks through, lower the heat a little. Repeat for the remaining parathas, stacking cooked ones in a cloth to keep warm.

Griddle with ghee · 2 min

Serve hot

Serve the parathas hot, each topped with a spoonful of white butter if you like, with curd and pickle on the side.

Aloo Paratha

Ingredients

Method

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