Aloo Paratha

Ingredients

• 2 cups wholemeal flour, plus extra for dusting
• Water to make a soft dough
• 3 medium potatoes, boiled and mashed
• 1 green chilli, finely chopped
• 1 tsp cumin seeds, lightly crushed
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Salt to taste
• Small handful coriander, chopped
• Butter or ghee for cooking

Instructions

1. Mix the flour with a pinch of salt and enough water to form a soft, pliable dough. Cover and rest 15 minutes.
2. Mix all the filling ingredients together, taste, and adjust the seasoning.
3. Divide the dough into balls and roll one into a small disc.
4. Place a spoonful of filling in the centre, gather the edges over the top and pinch shut.
5. Dust with flour and roll out gently into a flat round.
6. Cook on a hot pan, brushing with butter on each side, until golden brown patches appear.

Serving suggestions

• Serve hot with thick yoghurt, butter, or a tangy pickle.

Storage & reheating

Best fresh, but cooked parathas reheat well wrapped in foil.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions