Aloo Paratha with Ghee
Stuffed potato paratha, the kind that decides what kind of Sunday it's going to be. Use the 1L jar — generously.
Method
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01
Knead a soft dough with atta, salt and warm water. Rest 15 minutes covered with a damp cloth.
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02
Mash the potatoes well — no lumps. Add the green chilli, ginger, crushed cumin, chilli powder, amchur, coriander and salt. Mix into a stiff filling.
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03
Divide the dough into 4 equal balls. Divide the filling into 4 equal portions.
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04
Flatten one dough ball into a small disc. Place a portion of filling in the centre. Pull the edges over and pinch to seal completely.
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05
Dust with flour and roll out gently into a 7-inch paratha. Use light pressure — don't tear the dough.
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06
Heat a tawa on medium. Place the paratha and cook 1 minute. Flip, brush generously with ghee, then flip again — pressing the edges with a spatula. Brush the other side with ghee.
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07
Cook until golden-brown spots appear on both sides.
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08
Serve hot with white butter, dahi and pickle. Add one more spoon of ghee on top.
Chef's note
A North-Indian classic. The trick is to seal the paratha tightly and roll out gently — the potatoes will tear thin dough.