Aloo Paratha (Spiced Potato-Stuffed Flatbreads) with Yoghurt
Inspired by techniques from Serious Eats, King Arthur Baking and America's Test Kitchen.
A soft wholemeal dough wrapped around potato mashed with ginger, chilli, coriander and warm spices, rolled thin and griddle-cooked with ghee, served with yoghurt.
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Method
- 1
Make the dough. Mix the two flours and 1/2 tsp salt in the bowl, then rub in the oil with your fingertips until crumbly. Add 150 ml warm water and mix to a soft dough, adding the rest only if it feels dry. Knead for 5 min until smooth, cover and rest for 30 min. Resting relaxes the gluten so the dough rolls out without springing back.
- 2
Cook the potatoes. Cover the potatoes with cold water, bring to the boil and simmer for 12-16 min until very tender. Drain well and leave to steam-dry for 2 min, then mash until completely smooth. Any lumps can tear the thin dough, and dry potato keeps the parathas from going soggy. Cool for 20 min.
- 3
Season the filling. Stir in the shallot, coriander, ginger, chilli, cumin, ground coriander, garam masala, lemon juice and 1 tsp salt. Divide and roll into 8 balls.
- 4
Fill and roll. Divide the dough into 8 balls. Roll one into a 10 cm round, set a filling ball in the middle, gather the edges up over the top and pinch firmly to seal. Turn it seam side down, flatten with your palm and roll gently on a floured surface to a 3 mm round about 18-20 cm across. Stack on the lined tray with paper between and repeat.
- 5
Cook on the griddle. Heat the pan over medium heat for 5 min. Cook a paratha for about 1 min until bubbles appear and it moves freely, flip and cook 1 min. Brush the top with ghee, flip and cook for about 1 min, pressing the edges with a spatula, until brown-spotted. Brush and flip again for 30-60 seconds until crisp and golden on both sides.
- 6
Keep warm and serve. Wrap each paratha in the tea towel while you cook the rest. Serve hot with the yoghurt.
Storage
Cool, stack with baking paper and refrigerate up to 2 days, or freeze up to 2 months. Reheat in a dry pan over medium heat, 1-2 min each side, until hot through (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- medium saucepan
- colander
- potato masher or ricer
- rolling pin
- 25-28 cm cast-iron frying pan or flat griddle
- pastry brush
- baking tray lined with baking paper
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 570 kcal |
| Protein | 13.2 g |
| Carbohydrate | 79 g |
| of which sugars | 5.6 g |
| of which free sugars | 0.1 g |
| Fat | 23.9 g |
| of which saturates | 10.6 g |
| Fibre | 8.1 g |
| Salt | 2.29 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
