Aloo paratha

PT45M

First published in 2021
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Ingredients

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Dough

  • 250g of wholemeal flour
  • 1 tsp rapeseed oil
  • 1/4 tsp table salt

Filling

1

First, make the dough. Mix together the wholemeal flour, oil and salt in a bowl. Mix in water a little at a time, kneading as you go, until the mixture forms a smooth, soft dough. Cover and leave to rest for 15–20 minutes, then divide the dough into 4–6 equal parts

  • 250g of wholemeal flour
  • 1 tsp rapeseed oil
  • 1/4 tsp table salt
2

To make the filling, put the grated potatoes into a bowl with the coriander, green chilli, toasted cumin, garam masala, dried mango powder, red chilli powder and some salt. Mix until everything is well combined

3

To make the paratha, take a dough ball and roll it into a circle, using a rolling pin. Place 2–3 tablespoons of stuffing in the centre – don’t overfill it, or it will be difficult to roll

4

Bring all the edges together and pinch to seal, then flatten the ball using your hands. Now roll the dough ball to a circle 18–20cm in diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will become round automatically

5

Transfer the rolled paratha onto a hot griddle or tawa. Cook on both sides for 1–2 minutes, then oil the side that’s facing up and flip it over again. Now again oil the side that’s facing up, so that both sides have been oiled. Press with a spatula and cook the paratha until both sides have golden brown spots on them

6

Repeat with the rest of the dough balls. Serve aloo paratha hot, with butter, pickles and a cup of chai!

First published in 2021
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