Aloo paratha with curd
Wholewheat parathas stuffed with spiced mashed potato and roasted on the tawa with ghee, eaten hot with curd, a blob of butter and pickle: the Sunday breakfast of North India and an easy dinner. In winter the same dough is stuffed with grated cauliflower (gobi paratha) or radish (mooli paratha).
- 1 hTime
- 55 minHands-on
- 4Portions
- 15 gprotein per portion
- 650kcal per portion
Ingredients for 4 portions
- 600 gPotato, floury
- 300 gAtta
- ≈ 200 mlWater
- to tasteSalt
- 3Green chillies, finely chopped
- 3 tbspCoriander leaves, finely chopped
- 1 tspGinger, grated
- 1 tspCumin, roasted and ground
- 1 tspAmchur
- 3 mlRed chilli powder
- 3 mlGaram masala
- 4 tbspGhee, for roasting
On the side
- 400 gCurd
- 40 gButter, to serve (optional)
Method
- Put the potatoes, whole and unpeeled, in the pressure cooker with water to just cover. Pressure-cook for 3 whistles, about 12 minutes, and let the pressure drop by itself.
- Meanwhile, knead the atta with a pinch of salt and the water into a soft, smooth dough. Cover and let it rest.
- Peel the potatoes while still warm and mash them smooth, with no lumps. Mix in the green chillies, coriander leaves, ginger, cumin, amchur, chilli powder, garam masala and salt.
- Divide the dough and the filling into 8 portions each. Roll a ball of dough into a small round, put a ball of filling in the middle, gather the edges over it and pinch shut. Flatten and roll out gently to a round of about 18 cm, dusting with a little atta so it doesn't stick.
- Roast the parathas one at a time on a hot tawa on medium heat: 1 minute on the first side, then flip, smear ghee on both sides and press with a spatula until golden brown in spots, 3–4 minutes in all.
- Serve the parathas hot with a blob of butter on top and the curd on the side.
