Aloo Paratha
Flaky whole-wheat flatbreads stuffed with spiced mashed potatoes, pan-fried in butter until golden and crisp. A beloved North Indian breakfast served with yogurt and pickle.
Ingredients
- 2 cups whole-wheat flour
- 3 tbsp all-purpose flour (for dusting)
- 2/3 cup water, warm
- 1/2 tsp salt
- 2 tsp neutral oil
- 1 lb russet potatoes, boiled, peeled
- 1 green chili (serrano or jalapeno), minced
- 1 tsp fresh ginger, grated
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp amchur (dried mango powder)
- 1/2 tsp salt
- 4 tbsp unsalted butter
Instructions
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1
Mix 2 cups whole-wheat flour with 1/2 tsp salt and 2 tsp neutral oil in a large bowl. Add 2/3 cup warm water a little at a time, kneading until a smooth, soft dough forms, about 5 minutes. Cover and rest 20 minutes.
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2
Mash the warm 1 lb boiled, peeled russet potatoes until smooth. Stir in 1 minced green chili (serrano or jalapeno), 1 tsp grated fresh ginger, 2 tbsp chopped fresh cilantro, 1/2 tsp cumin seeds, 1/2 tsp garam masala, 1/2 tsp amchur (dried mango powder), and 1/2 tsp salt.
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3
Divide the dough into 8 equal balls. Roll one ball into a 4-inch circle. Place 2 tablespoons of filling in the center. Gather the edges up and pinch to seal into a ball.
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4
Flatten the stuffed ball with your palm. Using 3 tbsp all-purpose flour (for dusting) as needed, roll out into a 7-inch circle, keeping the filling even. Repeat for remaining dough.
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5
Heat a dry cast-iron skillet over medium-high heat. Cook each paratha 1-2 minutes per side until light golden spots appear.
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6
Add 4 tbsp unsalted butter to each side as it cooks, pressing gently, until both sides are deeply golden and crisp. Serve hot with yogurt and Indian pickle.