Aloo paratha
Potato-Stuffed Griddle Flatbread
Aloo paratha is a flatbread stuffed with mashed potato flavoured with ginger, coriander, chilli and sour amchoor, rolled thin and cooked on a hot pan with ghee. It is a northern breakfast eaten with yoghurt or pickle.
The test kitchen's recipe makes 8 parathas from 450 g of potatoes and about 235 g of flour, rests the dough 30 minutes, rolls it to about 3 mm thick and 20 cm wide and cooks it on a griddle, brushing with ghee.
Ingredients
For the stuffing
- 450 g floury potatoes, peeled and cubed
- 2 tbsp chopped fresh coriander
- 1 tbsp grated fresh ginger
- 1 1/2 tsp amchoor (dried mango powder)
- 1 tsp ground cumin
- 3/4 tsp fine sea salt
- 1 Thai chilli, minced
- 1/4 tsp kalonji (nigella seeds)
- 1/4 tsp ajwain seeds
For the dough
- 235 g plain flour
- 1/2 tsp caster sugar
- 2 tbsp vegetable oil
- 1/2 tsp fine sea salt
- 135 ml cold water
To cook
- 60 ml melted ghee
Method
- Make the stuffing Boil the potatoes until tender, about 16 minutes. Drain, mash smooth and cool for 20 minutes, then mix in the coriander, ginger, amchoor, cumin, salt, chilli, kalonji and ajwain.
- Make the dough Pulse the flour, salt and sugar in a food processor, add the oil and pulse, then add the water gradually while processing until the dough comes together. Knead briefly by hand, cover and rest for 30 minutes.
- Shape Divide the stuffing into 8 balls and the dough into 8 balls and rest the dough for 15 minutes. Roll each dough ball to a 10 cm disc, put a ball of stuffing in the centre, pinch the edges closed and gently roll out to a round about 20 cm wide and 3 mm thick.
- Cook Heat a cast-iron pan over a medium heat for 5 minutes, then lower the heat. Cook each paratha for 30 to 60 seconds until bubbles form, flip, brush with ghee and cook for 20 to 60 seconds until spotted brown. Flip, brush and cook again, then once more for 30 seconds a side. Serve hot.
Cool the potato fully so the filling does not tear the dough.
Roll gently.