Indian cuisine · Breakfast & Eggs

Aloo Paratha

Wheat flatbread stuffed with spiced mashed potato, pan-fried golden in ghee, and served with yogurt.

Ingredients · for 4 servings

• 300g wheat flour (atta or all-purpose)
• 500g floury potatoes
• 1 onion
• 2 green chillies
• 1 piece ginger (3cm)
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 bunch coriander
• 4 tbsp ghee
• 200g yogurt
• Salt

Instructions

1. Knead the flour with 1 tsp salt and about 180ml lukewarm water into a soft, smooth dough, cover with a damp cloth, and let rest for 30 minutes.
2. Boil the potatoes in their skins until tender, 20–25 minutes, peel, and mash finely while still warm — no lumps should remain, or the flatbread will tear later.
3. Finely chop the onion, chillies, ginger, and coriander and mix into the cooled mash with garam masala, cumin seeds, turmeric, and salt.
4. Divide the dough into 8 balls, flatten each into a disc, place a ball of filling on top, gather the edges over it, and seal firmly.
5. Roll out the filled balls on a little flour from the centre outward into 18cm rounds — using only gentle pressure so the filling doesn't break through.
6. Cook on a hot tawa for 2 minutes per side, brushing with ghee, until brown blisters form; serve hot with yogurt and a dab of ghee.