Aloo paratha is a whole wheat flatbread stuffed with spicy mashed potatoes. Aloo paratha is a popular breakfast dish in Indian households but obviously can be eaten anytime! It’s usually eaten with butter, yogurt and a spicy pickle.Parathas can be stuffed with anything from cooked lentils, meat, veggies or just plain with a smattering of butter or ghee. They can be square, round or triangular.
For the Dough
• 200g chapatti/whole wheat flour. Plus, extra for dusting/rolling
• 200ml cold water
For the filling
2 potatoes boiled
1 small onion finely diced
1inch fresh ginger grated
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon chilli powder
2 tablespoons fresh coriander
2 fresh chillies optional
2 tablespoons butter/ghee/oil
Prep 25 mins - Cook 30 mins - Makes 4
The Dough - In a mixing bowl place the flour and add half of the water. Using your fingers knead into a dough; add more water when needed until it becomes flexible enough to roll. Knead to form a smooth, medium-soft dough. Cover and leave to rest at room temperature for 5-10 minutes.
The filling - In a bowl, with a fork mash the boiled potatoes. Add the ginger, onion, salt, black pepper, garam masala, cumin seeds, chilli powder, fresh chopped coriander and fresh chillies. Mix until everything is well combined. The filling is now ready.
The paratha - Knead the dough before dividing into 4 balls. Roll between your palms, until the balls are smooth and without cracks. Apply gentle pressure to flatten.
- To stop the dough from sticking, lightly coat each ball with dry flour. Using a rolling pin roll into a circle until the disc is 4 to 5 inches in diameter. If it starts to stick, dust both sides with dry flour.
- Place 1½ tablespoons of the mashed potato mix in the centre, gather together the edges to enclose the filling, pinch to seal.
- Flatten the dough, dust with flour and place sealed face down. Gently roll the stuffed ball into a circle, about 8-10 inches in diameter. Dust with dry flour if it begins to stick.
- Heat a tawa/Indian griddle pan or a frying pan to a medium-hot heat. Place the paratha into the pan for a minute or so. Use a spatula or fish slice to flip over. Cook for a minute. Spread a ¼ teaspoon of oil/butter/ghee. Flip over and apply oil/butter/ghee on the other side. Cook until both sides have golden brown spots on them. Repeat with the remaining dough balls.
TOP TIP: Any Curry On Cooking spice kit can be used to replace the spices. Use half of the sachet. Personally, we love the Bombay Potato spice kit; it is perfect for the potato stuffing!
● Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.