Aloo paratha
40 min
Serves 4
2 plants
*estimate per serving
Soft, flaky flatbreads stuffed with spiced potato. A Punjabi weekend favourite.
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250g wholemeal flour (atta)
150ml warm water
3 medium (450g) potatoes
1 green chilli, chopped
1 tsp cumin seeds
1 tsp garam masala
small bunch fresh coriander, chopped
2 tbsp ghee
200g natural yoghurt, to serve
1 pinch sea salt
What to do
- 1
Mix the flour, salt and water into a soft dough. Rest for 15 minutes.
- 2
Boil the potatoes until soft. Mash with the chilli, spices, coriander and salt.
- 3
Split the dough into 4. Roll each into a small circle.
- 4
Put potato in the middle. Pull the edges up and pinch shut.
- 5
Roll out gently into a flat round.
- 6
Cook in a hot dry pan for 2 minutes each side. Brush with ghee.
- 7
Serve with yoghurt.
Photo: Photo by Deep Dasgupta on Pexels
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