Pakistani
Aloo paratha
Spiced potato parathas that keep you full until iftar.
- 40minutes
- 4servings
- 590kcal each
- 18gprotein
Ingredients
For 4 servings.
- Whole wheat flour 400 g
- Potatoes 4 medium
- Onions 1
- Green chilies 2
- Fresh coriander ¼ bunch
- Ghee 3 tbsp
- Yogurt 200 g
What you will need
Pot for boiling potatoes, Masher or fork, Tawa or flat pan, Rolling pin, Bowl for dough
Method
-
1
Boil the potatoes 20 min
Boil the whole potatoes in salted water until soft. Drain and let them cool a little, then peel.
Ready when: A knife slides through the potato easily.
-
2
Knead the dough 10 min
Mix the atta with a pinch of salt and add water slowly, kneading 5 minutes into a soft dough. Cover and rest.
Ready when: Soft dough that springs back when pressed.
-
3
Make the filling 5 min
Mash the potatoes with no lumps. Mix in very finely chopped onion, green chilies, coriander and salt.
Ready when: A dry, smooth filling with no big pieces (big pieces tear the paratha).
-
4
Stuff and roll 4 min
Flatten a dough ball into a cup shape, put a ball of filling (same size as the dough) inside, pinch it closed and flatten. Dust with flour and roll gently from the centre outwards.
Ready when: Round paratha with no filling poking through.
-
5
Cook on the tawa 4 min
Cook on a medium-hot tawa 1 minute per side. Then spread ghee on both sides and press the edges with a spatula until crisp.
Ready when: Golden-brown spots on both sides.
-
6
Serve 2 min
Serve hot with plain yogurt. Keep cooked parathas wrapped in a cloth while you make the rest.
Ready when: Hot and soft inside, crisp outside.
Cook Aloo paratha from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
