Pakistani
Aloo paratha
Spiced potato parathas that keep you full until iftar.
- 40minutes
- 11servings
- 590kcal each
- 18gprotein
Ingredients
The amounts here and inside every step follow this number.
- Whole wheat flour 1.1 kg
- Potatoes 11 medium
- Onions 2¾
- Green chilies 5½
- Fresh coriander ⅔ bunch
- Ghee 8 tbsp
- Yogurt 550 g
From the cupboard
- Salt, about 2¾ teaspoons
- Water for the dough, about 2¾ cups
- Dry flour for rolling
- Optional: chili flakes or cumin
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.
In this step
- Potatoes11 medium
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.
In this step
- Whole wheat flour1.1 kg
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.
In this step
- Onions2¾
- Green chilies5½
- Fresh coriander⅔ bunch
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.
In this step
- Ghee8 tbsp
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.
In this step
- Yogurt550 g
Ready when: Hot and soft inside, crisp outside.
Cook Aloo paratha from what you already have.
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