Aloo paratha
Aloo paratha is a popular Indian wholemeal flatbread stuffed with spiced potato. It's delicious on its own as a snack or as an accompaniment to other Indian dishes.
This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.
Ingredients
Dough
- 250g of wholemeal flour
- 1 tsp rapeseed oil
- 1/4 tsp table salt
Filling
- 2 medium potatoes , boiled and grated
- 2 tbsp of coriander , finely chopped
- 1 green chilli , finely chopped
- 1/4 tsp ground cumin , toasted
- 1/4 tsp garam masala
- 1/4 tsp dried mango powder , (amchoor)
- 1/4 tsp red chilli powder
- 2 tbsp of rapeseed oil, for cooking
- salt
Method
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
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
- 2 medium potatoes , boiled and grated
- 2 tbsp of coriander , finely chopped
- 1 green chilli , finely chopped
- 1/4 tsp ground cumin , toasted
- 1/4 tsp garam masala
- 1/4 tsp dried mango powder , (amchoor)
- 1/4 tsp red chilli powder
- salt
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
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
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
Repeat with the rest of the dough balls. Serve aloo paratha hot, with butter, pickles and a cup of chai!
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Aloo paratha
