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Aloo paratha, flatbreads stuffed with spiced potato
Wholemeal flatbreads rolled around a filling of spiced mashed potato, ginger and coriander, then cooked in a hot pan until crisp and golden. A weekend breakfast served with cool coconut yoghurt.
- 1 hour 10 minutes
- Prep 35 minutes
- Cook 35 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 300g chapati flour (atta, a fine wholemeal flour), plus about 30g for rolling
- Half a teaspoon salt, for the dough
- 1 tablespoon vegetable oil, for the dough
- 500g floury potatoes, such as Maris Piper or King Edward
- 1 green chilli, finely chopped
- 10g fresh ginger (a piece about 2cm long), finely grated
- 15g fresh coriander, finely chopped
- 1 teaspoon ground cumin
- Half a teaspoon garam masala
- 1 teaspoon amchur (dried mango powder), or the juice of half a lemon
- Three quarters of a teaspoon salt, for the filling
- 4 tablespoons vegetable oil, for cooking
- To serve: 200g plain coconut yoghurt
Let's cook
- Make the dough. Mix the flour, half a teaspoon of salt and 1 tablespoon of oil in a bowl. Add about 180ml warm water a little at a time and mix to a soft dough. Knead for 5 minutes until smooth, cover with a damp tea towel and leave to rest for 20 minutes.
- While the dough rests, peel the potatoes, cut them into large chunks and boil them in a pan of water for 15 to 20 minutes until soft right through. Drain well and leave them to steam dry in the colander for 5 minutes. Dry potato makes a filling that does not burst out.
- Mash the potatoes until there are no lumps at all. Mix in the chilli, ginger, coriander, cumin, garam masala, amchur and three quarters of a teaspoon of salt. Taste and add more salt if needed. Divide into 4 balls.
- Divide the dough into 4 balls. Dust the worktop with flour and roll one ball into a circle about 12cm wide. Put a ball of filling in the middle. Pull the edges of the dough up over the filling and pinch them together at the top to seal it in, like a parcel. Press it flat, pinched side down.
- Dust with flour and roll it out gently into a round about 20cm wide, pressing lightly so the filling does not break through. If a little potato peeks out, patch it with a pinch of flour.
- Heat a large dry frying pan on a medium heat. Cook the paratha for 1 minute until pale spots appear underneath, then turn it. Brush the top with oil and cook 1 minute more, then turn again and brush the other side.
- Keep cooking and turning every minute, pressing gently with a spatula, for 4 to 5 minutes in all, until both sides are golden brown and crisp in spots. Keep warm wrapped in foil while you make the rest.
- Cut each paratha in half or quarters and serve hot with a spoon of coconut yoghurt.
Tips
- Mash the potato very smooth: lumps tear the dough when you roll it.
- Cool the filling before you stuff the dough. Warm filling makes the dough soft and sticky.
- Cooked parathas keep in the fridge for 1 day, wrapped. Reheat in a dry pan until hot right through.
Swaps
- Classic: cook them with ghee or butter instead of oil and serve with plain yoghurt (both add milk).
- Milder: leave out the green chilli for children.
Tags
In Plant powered, Weekend brunch and bakes.
Contains: Cereals containing gluten .
Contains gluten, from the wheat in the chapati flour. Garam masala is usually only spices, but check the label for mustard or other allergens. Coconut is not a tree nut under UK rules.
Check every packet for allergens.