Dhaba-Style Aloo Paratha with Homemade White Butter and Mint Raita

Method

1. Start with the white butter (makhan). Whisk the very cold cream in a deep bowl with an electric mixer for 6 min. It goes past whipped cream and splits into yellow grains of butter and thin buttermilk. Pour in the ice water and gather the butter together with a spatula. Squeeze out the liquid, rinse once in cold water, mix in the salt and chill.

   Add in this stepCold double cream (35% fat or more) 120 mlIce water 60 mlSalt (butter) 1 pinch

2. Mix the flour, dough salt, ghee and yoghurt, add the water a little at a time and knead for 6 min until very soft and smooth; the yoghurt keeps the dough tender. Cover and rest for 30 min.

   Add in this stepIndian wholewheat flour (atta) 200 gSalt (dough) ½ tspGhee (dough) 2 tspPlain yoghurt (dough) 2 tbspLukewarm water 110 ml

3. Put the unpeeled potatoes in a 18 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, then cook on medium heat for 22 min. Drain and return them to the empty hot pot for 1 minute to steam off moisture. When cool, peel and grate on the fine side into a large bowl.

   Add in this stepFloury potatoes 360 g

   high heat→medium heat

4. Put a 18 cm pan on medium heat and dry-toast the coriander seeds and a third of the cumin seeds for 1 min until fragrant; tip out and crush coarsely, setting aside a little of the cumin for the raita. Melt the ghee in the same pan, add the remaining cumin seeds and, once they crackle, the asafoetida and very finely chopped red onion. Cook for 3 min until soft and translucent but not browned. Add the chilli, grated ginger and chilli powder, stir for just 10 seconds and pour over the potato. Mix in the crushed coriander, amchur, kasuri methi rubbed between your palms, garam masala and chopped coriander leaves and cool completely. Add the salt just before stuffing.

   Add in this stepCoriander seeds ¾ tspCumin seeds 1 tspGhee (filling) 1½ tspAsafoetida (hing) 1 pinchRed onion ½Green chillies 1Fresh ginger 10 gKashmiri chilli powder ½ tspAmchur (dry mango powder) ¾ tspKasuri methi (dried fenugreek leaves) 1 tspGaram masala ½ tspCoriander leaves 12 gSalt (filling) ¾ tsp

   medium heat

5. Make the raita: grate the cucumber, squeeze it dry, and stir it into the yoghurt with the chopped mint, the reserved toasted cumin (ground) and the salt. Chill.

   Add in this stepPlain yoghurt (raita) 200 gMint leaves 6 gCucumber ½Salt (raita) 1 pinch

6. Divide the dough and the filling into 4 pieces each. Roll each piece of dough to 10 cm with thinner edges, add the filling, pleat closed and pinch off the excess dough. Flatten, dust and roll gently to 18 cm across and 4–5 mm thick.

   Add in this stepExtra atta for dusting 25 g

7. Heat a heavy pan on medium-high heat, cook a paratha for 30–40 seconds and flip. After 30 seconds brush generously with ghee, flip, brush the other side, and press firmly all over, right to the edges, with a spatula until crisp with deep golden spots. Allow about 3 min 30 sec each and cook all 4 one at a time. Serve hot with a spoonful of white butter on top and the mint raita alongside.

   Add in this stepGhee (cooking) 3 tbsp

   medium-high heat