Recipes / Aloo paratha
Punjab
Aloo paratha
Breakfast in Punjab, with a lump of white butter, yogurt and pickle. The filling has to be dry and smooth, and the dough soft; get those two right and the parathas roll out without tearing.
- Serves
- 4 (8 parathas)
- Prep
- 40 min
- Cook
- 25 min
Method
- Mix the flour, salt and oil, then add water a little at a time and knead to a soft, smooth dough. Cover and rest for 20 to 30 minutes.
- Grate or mash the cooled potatoes until there are no lumps, then mix in everything else in the filling. Taste for salt and tang.
- Divide the dough and the filling into 8 balls each.
- Roll a ball of dough into a 10 cm circle. Put a ball of filling in the middle, bring the edges up around it and pinch them closed. Flatten gently, dust with flour and roll out to about 18 cm, pressing lightly so the filling doesn’t break through.
- Cook on a hot tawa over medium-high heat. When small bubbles appear, about 30 seconds, flip it. Spread ghee on the top, flip again, and press the edges with a spatula until both sides have golden-brown spots.
- Keep the cooked parathas wrapped in a cloth while you make the rest.
Roop’s notes
- Wet filling is the reason parathas tear. Let the boiled potatoes cool and dry completely first.
- Use the same method for gobi (grated cauliflower, squeezed dry), paneer or mooli filling.
- Serve with white butter, plain yogurt and mango pickle.
