Bread

Aloo Paratha

Name: Aloo Paratha
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 g wholewheat flour (atta), plus extra for dusting; 160 ml water, approximately; 400 g potatoes (about 3 medium), boiled, cooled and mashed; 1 green chilli, finely minced; 1 tsp ajwain (carom seeds); 1 tsp amchur (dried mango powder); 0.5 tsp red chilli powder; 2 tbsp coriander, finely chopped; 5 g fine sea salt (for the filling), plus a pinch for the dough; ghee, for cooking

Soft wholewheat dough wrapped around a carom-scented potato filling, cooked on a tawa with ghee until freckled. Makes about 6.

45 minServes 4 mild–medium

Method

The whole game here is a dry, cool filling. Warm or watery mashed potato turns to paste, soaks through the dough, and bursts the paratha as you roll it — so boil the potatoes a little ahead, let them cool, and don't add any water to the filling.

Make the dough. Mix the flour and a pinch of salt, then add the water gradually, kneading to a soft, smooth, pliable dough (3–4 minutes ). Cover and rest 20 minutes — this relaxes the gluten so it rolls without springing back or tearing.
Make the filling. Mash the cooled potatoes until lump-free, then mix in the green chilli, ajwain, amchur, chilli powder, coriander and 5 g salt. It should be dry enough to hold a shape — if it feels wet, spread it on a plate for a few minutes to dry, or it will tear the bread. Divide into 6.
Stuff. Roll a dough ball, flatten to a 10 cm disc thicker at the centre than the edges, place a portion of filling in the middle, then gather the edges up over it and pinch firmly to seal into a smooth pouch. Press gently flat.
Roll gently. Dust with flour and roll out to about 18 cm, using light, even pressure from the centre outward and turning often. Light pressure keeps the filling from punching through the dough — if a little peeks out, dust with flour and carry on.
Cook. Heat a tawa or heavy pan over medium-high until hot. Cook the paratha dry for about 45 seconds until pale bubbles rise, flip, smear ghee over the top, flip again and smear the second side. Press the edges down with a spatula and cook, flipping once or twice, until both sides are deep golden with brown freckles, about 2–3 minutes total.
Serve hot with thick yogurt, a knob of butter and a sharp pickle.

Cook's note. Boil the potatoes the day before and refrigerate them — cold, dry mash is far easier to work with and far less likely to split the paratha than warm, steamy potato.

Most likely things to go wrong: Filling bursts out while rolling — too wet or rolled too hard; dry the filling and ease off the pressure. Paratha is tough or dry — dough over-floured or cooked too slowly; keep it soft and the pan properly hot.

Rigorously developed and consistency-checked; make one to get a feel for sealing and rolling before publishing.

The story

Aloo paratha is a breakfast institution across Punjab and northern India, stuffing spiced mashed potato into wholewheat dough cooked on a tawa with ghee. It is farmhouse fuel, traditionally served with thick yogurt, a knob of butter and a sharp pickle.