Aloo Paratha

Ingredients

• 2 cups wheat flour (atta) , plus extra for rolling
• ¾ cup water , approximately, warm, for kneading
• 2 tbsp curd (yogurt) , optional, for a softer dough
• 3 potato , boiled, mashed smooth
• 1 tbsp ginger (fresh) , grated
• 1 green chili , finely chopped
• 2 tbsp coriander leaves , chopped
• ½ tsp cumin powder , dry-roasted
• ½ tsp coriander powder
• ½ tsp amchur (dried mango powder)
• to taste rock salt
• 3 tbsp ghee , for the tava

Preparation

1. 1

   Knead the flour with water (and the curd, if using) into a soft dough; rest 20 minutes under a damp cloth.

2. 2

   Mix the mashed potato with ginger, chili, coriander leaves, both roasted powders, amchur and salt; the filling should be dry enough to ball.

3. 3

   Divide the dough into 6 balls; stuff each with a ball of filling, seal, and rest seam-side up for a few minutes.

4. 4

   Roll each stuffed ball gently into a disc, dusting with flour, until the filling shows faintly through.

5. 5

   Cook on a hot tava with ghee, first side speckled, second side golden and puffed; press edges with a spatula so they cook through.

6. 6

   Serve hot with mint chutney, curd or a ginger-lemon pickle, as the notebook suggests.

In the tradition

Sources & further reading

• ◆ Family recipe notebook (recipe)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.