Aloo paratha

AT A GLANCE

  • Serves 4 people

Look away if you're carb-averse - this potato-filled Indian flatbread is a carb-on-carb triumph. The unyeasted dough is quick to make, and the filling is full of spice. Little florets of roasted cauliflower would make a great addition, too.

  • 300 gm (2 cups) plain flour, plus extra for dusting
  • 75 gm (½ cup) plain wholemeal flour
  • ¼ tsp baking powder
  • Ghee, for frying
  • Lime wedges and thinly sliced green chilli, to serve
  •  
  • Spiced potato filling
  • 500 gm chat potatoes, coarsely chopped
  • 2 tbsp ghee
  • ½ onion, thinly sliced
  • 1 tbsp finely grated ginger
  • 1 long green chilli, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp cumin seeds
  • 2 tbsp coarsely chopped coriander
  • 1 tsp garam masala
01   For filling, cover potatoes with plenty of cold salted water in a large saucepan, bring to the boil and cook until tender when pierced with a knife (12-15 minutes). Drain well and coarsely mash. Melt ghee in a frying pan over medium high heat, add onion and fry, stirring occasionally, until caramelised (6-8 minutes). Remove from heat, stir in ginger, chilli, garlic and cumin seeds, add to potato, mix to combine, then stir in coriander and garam masala, and season to taste.
02   Combine flours and baking powder in a bowl with 1 tsp salt, make a well in the centre then add 250ml water to well and mix to form a rough dough. Turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Stand at room temperature to rest for 15 minutes, then divide into 4 equal pieces.
03   Preheat oven to 150C. Roll a piece of dough to an 18cm-diameter round. Form a quarter of the potato filling into a loose patty and place in the centre of the dough. Fold dough over the filling to form a pouch and pinch edges to seal. Flatten slightly with the palm of your hand, turn seam-side down and roll out to a 1.5cm-thick round. Repeat with remaining dough and filling.
04   Heat a tablespoon of ghee in a frying pan over medium heat and fry parathas one at a time until golden brown on the base (1-2 minutes), then turn and repeat. Place on a wire rack over a tray and keep warm in a low oven while you cook remaining. Serve hot with lime wedges and green chilli.

Topics:

GINGER, VEGETARIAN, GHEE, AUTUMN, INDIAN, ENTREE, CHILLI

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS

Drinking Suggestion:

INDIAN LAGER , suggested by MAX ALLEN

FEATURED IN

May 2017

May 2017

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