Vegetarian
2013.18.02 Aloo Paratha.jpg

[Photograph: Prasanna Sankhe]

Note: While kneading the dough, lightly grease the working surface with a teaspoon of vegetable oil. if the dough sticks while rolling, lightly dust the surface with some flour. Ginger-garlic paste can be found in most Indian markets, or make your own by combining equal parts ginger and garlic grated on a microplane grater.

About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.

About This Recipe

Yield: Serves 3
Active time: 30 minutes prep, 15 minutes cooking
Total time: 45 minutes
Special equipment: Bowl to knead dough, Rolling pin and board, blender/potato masher, Cast iron skillet
This recipe appears in: Beyond Curry: Aloo Paratha (Indian Potato Bread)

Ingredients

  • For the dough:
  • 1 cup whole-wheat flour
  • 1/2 cup water
  • Kosher salt
  • 1 teaspoon oil for greasing kneading area
  • " "
  • For the potato filling:
  • 1 cup boiled and mashed potatoes (with salt) (About 3 medium)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon powdered cumin
  • 2 teaspoons red chilli powder
  • 1 teaspoon dry mango powder
  • 1 tablespoon chopped green coriander leaves
  • 1 green chilli chopped fine (remove seeds if you find it too hot)
  • 2 tablespoons ghee(divided) for frying
  • 2 tablespoons butter divided (for garnishing)

Procedures

  1. Mix flour, water and salt together to make soft dough (if the dough is hard add a little more water). Spread oil over kneading surface. Knead the dough for a few minutes until smooth and pliable. Set the dough aside and cover it with a damp cloth. Let it rest for at least ten minutes.

  2. Meanwhile, mix the boiled and mashed potatoes with the ginger/garlic paste, cumin, chili powder, mango powder, and cilantro

  3. Separately, divide the dough and potato mixture into 6 equal balls. The potato balls should be about 1 1/2 times larger than the dough balls.
    Using a rolling pin, roll the dough into 3-inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let rest for 4 minutes. Roll each ball out into a wide, flat circle, about 10-inches in diameter.