Aloo Paratha

Method

1. 1

   About Aloo Paratha: Aloo Paratha is a stuffed whole wheat flatbread filled with spiced mashed potato. It is the ultimate Punjabi breakfast and comfort food. Once you learn the technique of stuffing and rolling you will make it regularly.

2. 2

   Make the dough: In a large bowl take 2 cups whole wheat flour (atta). Add 1 tsp salt and 1 tbsp oil. Gradually add warm water and knead for 8-10 minutes until you get a smooth, soft, pliable dough — softer than regular chapati dough. The dough should spring back when pressed. Cover with a damp cloth and rest for 30 minutes. Resting is important as it relaxes the gluten making rolling easier.

3. 3

   Make the potato filling: Boil 4 medium potatoes until completely soft. Peel while still warm and mash thoroughly — no lumps at all, as lumps tear the paratha while rolling. Cool the mash completely before using.

4. 4

   Season the filling: To the cooled mashed potato add 2 green chillies very finely chopped, 1 tsp ginger finely grated, 1 tsp cumin seeds, half tsp red chilli powder, 1 tsp amchur (dried mango powder for tang), 2 tbsp fresh coriander finely chopped and salt to taste. Mix thoroughly. Divide into 8 equal balls.

5. 5

   Divide the dough: Divide the rested dough into 8 equal balls. Keep covered to prevent drying.

6. 6

   Stuff and seal: Take one dough ball and flatten it slightly with your palm. Roll into a 10cm circle on a lightly floured surface. Place one potato filling ball in the centre. Gather the edges of the dough circle up and around the filling, pinching firmly at the top to seal completely — like wrapping a parcel. Press gently to flatten. The filling should be completely enclosed with no gaps.

7. 7

   Roll carefully: Dust the stuffed ball with a little flour. Using a rolling pin gently roll it into a 20-22cm circle with even pressure from the centre outward. If filling starts to poke through dust with more flour and continue rolling gently. Do not press too hard.

8. 8

   Cook the paratha: Heat a tawa or flat pan on medium-high heat until very hot. Place the rolled paratha on the dry tawa. Cook for 1-2 minutes until small bubbles appear on the surface and the bottom has light brown spots. Flip over.

9. 9

   Add ghee: Apply half tsp ghee or butter on the cooked side. Flip again. Apply ghee on this side too. Press gently with a folded cloth or spatula, especially the edges, to ensure even cooking. Cook until both sides have golden brown spots and the paratha is cooked through with slightly crispy edges.

10. 10

    Serve hot: Aloo paratha must be served immediately straight from the tawa. It gets chewy if it sits too long. Serve with a generous dollop of white butter, a bowl of yogurt, mango pickle and a glass of lassi for the complete Punjabi breakfast experience.