Aloo Paratha (Potato-Stuffed Indian Flatbread)

Method

1. Put the unpeeled potatoes in a 18 cm pot and cover with cold water by 2 cm. Bring to the boil on high heat, then lower to medium heat and cook for 22 min, until a knife slides in easily. Drain, spread out and let them cool completely. Warm potatoes make a sticky filling that bursts through the dough.

   Add in this stepFloury potatoes 360 g

   high heat→medium heat

2. Mix the flour, dough salt and oil in a bowl and add the water a little at a time. Once it comes together, knead for 5 min, pushing with the heel of your hand, until soft and smooth, about as soft as your earlobe. Cover with a damp cloth or cling film and rest for 20 min.

   Add in this stepIndian wholewheat flour (atta) 200 gSalt (dough) ½ tspVegetable oil (dough) 2 tspLukewarm water 130 ml

3. Peel the cooled potatoes and grate them on the fine side of a grater, or mash until there is not a single lump; lumps tear the dough when you roll. Mix in the finely chopped chillies, grated ginger, chopped coriander, cumin, amchur, garam masala, chilli powder and ajwain. Add the salt only just before stuffing, because salt draws out water. Divide into 4 equal balls.

   Add in this stepGreen chillies 1Fresh ginger 10 gCoriander leaves 10 gRoasted ground cumin ¾ tspAmchur (dry mango powder) or 1–2 tsp lemon juice ¾ tspGaram masala ½ tspKashmiri chilli powder ½ tspAjwain (carom seeds, optional) ¼ tspSalt (filling) ¾ tsp

4. Divide the dough into the same number of balls. Dust one, roll it to a 10 cm round, keeping the edges thinner than the middle. Set a potato ball in the centre, pleat the edges up around it like a pouch and pinch tightly, then pull off any excess dough at the top. Flatten seam side down with your palm, dust with flour and roll gently to about 18 cm across and 4–5 mm thick. If filling peeks through, dust a little flour over the spot.

   Add in this stepExtra atta for dusting 25 g

5. Heat a heavy frying pan or tawa on medium-high heat. Cook a paratha for 30–40 seconds until small bubbles and pale spots appear, flip and cook 30 seconds. Brush the top with ghee, flip, brush the other side, then press the edges with a spatula and keep turning until both sides have golden-brown spots and it puffs. Allow about 3 min per paratha; cook all 4 one at a time and keep them warm wrapped in a clean tea towel.

   Add in this stepGhee (or oil) 2 tbsp

   medium-high heat

6. Serve hot with a knob of butter on top and plain yoghurt on the side. Indian pickle (achar) is a classic extra.

   Add in this stepButter, to serve 20 gPlain yoghurt, to serve 200 g