Aloo Paratha

Soft whole-wheat flatbreads filled with a dry, well-seasoned potato mixture and cooked until golden.

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The key to aloo paratha is a filling with no wet lumps and a soft rested dough. Both should feel similar in softness, which makes the bread easier to roll without tearing.

Ingredients

• 300 g Whole-wheat atta flour (plus extra for dusting)
• 1 tsp Fine salt (divided)
• 1 tbsp Neutral oil (for the dough)
• 190 ml Water (lukewarm; add gradually)
• 500 g Floury potatoes (boiled in their skins until tender, cooled and peeled)
• 1 Green chilli (very finely chopped; optional)
• 3 tbsp Fresh coriander (finely chopped)
• 1 tsp Ground cumin
• 0.5 tsp Garam masala
• 1 tsp Amchur powder (or 2 teaspoons lemon juice)
• 0.25 tsp Red chilli powder (optional)
• 4 tbsp Ghee or oil (for cooking; use as needed)

Step-by-step method

1. Mix the atta with 1/2 teaspoon salt. Add the oil and 160 ml lukewarm water, mixing by hand. Add the remaining water a spoonful at a time until no dry flour remains and the dough feels soft but not sticky.
2. Knead for 5 to 6 minutes until smoother, cover with a damp cloth or lid, and rest for 20 minutes. Resting hydrates the flour and prevents the edges cracking when rolled.
3. Grate or finely mash the completely cooled potatoes so there are no hard lumps. Mix with the remaining salt, green chilli, coriander, cumin, garam masala, amchur and optional chilli powder. The filling must feel dry; if wet, mix in 1 tablespoon atta.
4. Divide the dough and filling separately into 8 equal balls. Keep the dough covered. Flatten one dough ball, dust lightly with flour and roll to a 10 cm circle, keeping the centre slightly thicker than the edge.
5. Place one potato ball in the centre. Bring the dough edges up around it, pinch firmly to seal, and press the sealed side down. Rest it for 1 minute, then flatten gently with your fingers.
6. Dust both sides lightly and roll with gentle, even pressure to a 16 to 18 cm circle. Turn it a quarter turn after each stroke. If filling appears, patch the spot with a pinch of dough rather than adding lots of flour.
7. Heat a heavy tawa or frying pan over medium-high heat. Place the paratha on the dry hot pan. When small bubbles appear after about 45 seconds, turn it. Cook the second side until pale brown spots form.
8. Turn again, spread about 1 teaspoon ghee around the surface and edges, and press gently with a spatula. Turn once more and cook until both sides have deep golden spots and the edges no longer look raw. Repeat with the remaining portions.
9. Stack cooked parathas in a clean cloth-lined container to keep them soft. Serve hot with plain yoghurt and pickle. Cool leftovers fully before refrigerating.