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World Breakfasts: Aloo Paratha

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World Breakfasts: Aloo Paratha


Hugely popular in Pakistan and India, Aloo Paratha is flat bread stuffed with a mash potato, herb and spice mixture. They’re delicious, nutritious and we think you’ll love them.  

Knocking up a batch of parathas will take you close to an hour including prep, so you might want to save this recipe for a weekend.

What you’ll need(Makes 6):

For the dough:

130g whole-wheat flour (plus extra for rolling)

130ml water

Pinch of salt

For the filling:

2 medium-size potatoes

1 green chilli, chopped

2 tbsp green coriander

½ tsp cumin seeds

½ tsp garam masala

¼ tsp salt

What you’ll need to do:

1. First you’ll need to make the dough. Mix the flour, salt and water together (preferably in a stand mixer if you have one) to make a soft dough. If the dough becomes too dry or unworkable, add more water as necessary.

2. Lightly flour your worktop. Turn out the dough and knead for around 2 minutes, working out any lumps so that the dough is smooth and soft. Cover with a damp tea towel and set aside for 15 minutes.

3. While the dough rests, make the filling. Submerge the potatoes in a pan of cold water and bring to the boil. Reduce the heat to medium-low, cover and leave the potatoes to cook for 20-25 minutes.

4. Drain the water and leave the potatoes to cool (don’t cool them under cold water). Once cooled, peel and mash the potatoes in a large bowl.

5. Add the chopped chilli, coriander, cumin seeds, garam masala and salt to the bowl and mix well until the ingredients are fully combined.

6. Take the dough and divide it into six parts, rolled into balls. Do the same with the potato, making the balls around double the size of the dough balls.

7. Roll out a ball of dough into a 3-inch circle and place a potato ball in the centre. Wrap the dough ball around the potato. Repeat this process with remaining dough and potato balls. Set aside for 5 minutes.

8. Put a lightly oiled skillet over medium heat until slightly hot.

9. Lightly flour your worktop and roll out the filled dough balls into 6-inch circle parathas. Place the paratha in the skillet and cook, applying gentle pressure with a spatula until it begins to puff up and golden brown spots start to appear.  Add a dash of oil to the top and edges of the paratha and flip it, cooking the other side, again with gentle pressure from a spatula.

10. Serve hot with a dollop of butter.

If you’d rather not serve them right away, cool on a wire rack and store in an airtight container. Parathas will keep in a refrigerator for 3-4 days. 

Hugely popular in Pakistan and India, Aloo Paratha is flat bread stuffed with a mash potato, herb and spice mixture. They’re delicious, nutritious and we think you’ll love them.  

Knocking up a batch of parathas will take you close to an hour including prep, so you might want to save this recipe for a weekend.