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North indianVegetarian

Aloo Paratha

Whole-wheat flatbreads stuffed with a spiced potato filling with green chilli, ginger and coriander, cooked on a hot tawa with ghee until golden and crisp in spots. Serve hot with curd. Makes 8 parathas (2 per person).

30
Prep min
50
Cook min
4
Serves
Medium
Level
Aloo Paratha

Photo: Abdul Raheem Kannath / Unsplash

Cooking steps

1

Finely chop the green chillies and coriander leaves and grate the ginger. Measure the red chilli powder, roasted cumin powder, garam masala and amchur into a small bowl.

Chop the coriander very fine and pat it dry; wet, chunky herbs make the filling leak and tear the paratha.
2

Mix the flour and a pinch of salt in a wide bowl. Add the water a little at a time, mixing with your fingers, then knead 5 to 7 minutes to a soft, smooth dough.

soft and smooth, not sticky, and it springs back slowly when pressed
Sticky: dust with a little flour and knead on. Too stiff: wet your hands and keep kneading. A soft dough rolls thin without tearing.
3
Rest dough: 25 min

Cover the bowl with a damp cloth or plate and leave the dough to rest 20 to 30 minutes at room temperature.

the dough feels softer and more relaxed when pressed
Resting relaxes the dough so it rolls out easily without shrinking back.
4
Boil potatoes: 20 minMedium heat

Meanwhile, put the whole, unpeeled potatoes in a pot, cover them with water by 3 cm and boil over medium heat 18 to 22 minutes until tender.

a knife slides into the centre with no resistance
A pressure cooker is quicker: 3 to 4 whistles on medium heat, then let the pressure drop on its own before you open it.
5

Drain the potatoes, peel them while still hot enough to handle and mash them until completely smooth, with no lumps at all.

the mash is smooth, with no lumps left
Lumps tear the paratha when you roll it. No masher? Grate the peeled potatoes instead.
6
Cool filling: 15 min

Spread the mash out on a plate and leave it until completely cool, about 15 minutes.

the mash feels cold to the touch, with no warmth in the middle
Warm filling steams and makes the dough sticky, so the parathas tear.
7

Add the green chillies, ginger, coriander leaves, bowl of spices and the salt to the mash and mix well with your hand. Taste and adjust the salt.

the filling is evenly flecked and holds together when pressed
Keep it dry: a wet filling leaks. Mix in the salt just before stuffing, as salt draws moisture out if the filling sits.
8

Divide the dough and the filling into 8 equal portions each. Roll the dough portions into smooth balls and the filling portions into slightly larger balls.

Keep the dough balls covered with the cloth so they don't dry out and crack.
9

Flatten a dough ball into an 8 cm disc, thinner at the edges. Put a filling ball in the centre, pull the edges up and over it like a pouch, pinch to seal, twist off any extra and flatten gently.

Seal well and press out any air, or the filling bursts out as you roll.
10

Dust with flour and roll out gently into a round about 15 to 18 cm wide, turning it a quarter-turn often and using light, even pressure.

an even round with no filling showing through
If filling peeks through, dab on a pinch of flour and roll on gently. Roll each paratha just before it goes on the tawa.
11
Heat tawa: 3 minMedium high heat

Heat a tawa or heavy flat griddle over medium-high heat, about 2 to 3 minutes, until properly hot.

a pinch of flour sprinkled on it browns within a few seconds
Then turn it down to medium; too hot burns the outside before the filling heats through.
12
First side: 45 secMedium heat

Turn the heat to medium. Lay the paratha on the tawa and cook about 45 seconds, until small bubbles appear on top, then flip it.

small bubbles on top and pale brown spots underneath
Lay it down away from you, starting at the near edge, so it doesn't fold over.
13
Second side: 45 secMedium heat

Cook the second side about 45 seconds, then spread a little ghee over the top and flip again.

light brown spots on the second side
Use the back of a spoon to spread the ghee right to the edges.
14
Crisp paratha: 2 minMedium heat

Spread ghee on the other side and cook, pressing gently with a flat spatula and flipping every 30 seconds, until both sides are golden and crisp in spots.

golden brown patches on both sides, crisp at the edges, and it puffs in places
Press the edges too so they cook through. Mind the hot ghee when you flip.
15
Next paratha: 3 minMedium heat

Roll and cook the remaining parathas the same way, stacking the cooked ones in a clean cloth or covered dish so they stay soft and hot.

each paratha is golden and crisp in spots on both sides
When you finish, turn off the stove and leave the tawa to cool where no one can touch it.
16

Serve the aloo parathas hot, with a dab of ghee on top and plain curd and pickle on the side.

Wrap cooled leftovers in foil and refrigerate for up to 2 days, or freeze for up to 1 month. Reheat on a hot tawa 1 to 2 minutes a side until hot through and crisp again.
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