Aloo parathas

Aloo parathas are a popular Indian pan-fried bread made from whole wheat flour and spiced mashed pototoes. These parathas are made all over India as it is such a simple recipe and uses ingredients which are cheap and readily available. The spices you use in aloo paratha are ones you would use everyday for the most basic curries. 

There are many ways of making the filling for aloo paratha. I simply cook the potatoes, mash them and then mix in the spices. You can also grate the potatoes for a different texture, but I find mashing gives a nice smooth texture and it also makes them easier to roll as there is less risk of the filling puncturing the dough. You can also temper spices in oil beforehand and then mix potatoes. Importantly, just make sure that when you make the parathas that the potato filling is cold. 

I used the following spices in these aloo parathas - kashmiri chilli powder, turmeric, ajwain & garam masala. I like adding turmeric for that yellow colour - although in most cases you probably wouldn't add it. I also added a chopped green chilli and a small piece of finely chopped ginger for a slight kick, and a lot of chopped coriander as well!

These aloo parathas 

• Are a staple food served across India 
  
  
• Are made with basic store cupboard ingredients 
  
  
• Freeze well! 
  
  
• go great with yoghurt, pickle and cup of chai!
  
  

Ingredients 
Makes 8 parathas 

For the dough
2 cups / 280g atta 
Pinch salt 
1 tsp oil 
Water, as required 

For the potato filling 
3-4 medium potatoes, boiled and then mashed 
1/2 tsp turmeric 
1/4 tsp ajwain 
1 tsp garam masala 
1/2 tsp kashmiri red chilli powder
1 green chilli, finely chopped 
Small piece ginger, finely chopped 
Handful chopped coriander leaves
1/2 tsp salt 

Ghee or oil for cooking the parathas

Method 

Making the dough

• Firstly, make the dough. Combine the atta, salt & oil to a bowl. Add water a little at a time to form a smooth and soft dough. Knead for around 5-7 minutes until smooth and slightly stretchy. 
  
  
• Grease with a little oil, cover and let rest for 20 minutes.
  
  

Making the potato filling 

• Take a bowl, and add all of the ingredients for the potato filling, 
  
  
• Use your hands to combine and distribute all the spices evenly. Alternatively, you can use a spoon! 

Preparing aloo parathas 

• Knead the dough again briefly again after resting and then divide into 8 equal pieces. Roll each into a smooth round ball. Also do the same with the potato filling. 
  
  
• Take on the dough balls and flatten it slightly. Dust with atta and roll to around 5 - 7 cm in diameter. 
  
  
• Place a ball of potato stuffing in the middle. Bring the edges of the dough together and ensure that the dough completely surrounds the stuffing. Ensure that the edges of the dough are sealed tight.
  
  
• Flattened the stuffed dough slightly and dust with a little flour. Roll out to a medium sized circle - around 10 cm. Try to roll evenly, as it will ensure it cooks evenly and puffs up.
  
  

Cooking, roasting & serving aloo parathas

• Heat a tawa or cast iron skillet to a medium - high heat. Once the skillet is hot, add the aloo paratha. Cook until brown spots appear on the bottom. 
  
  
• Flip the aloo paratha. On the partially cooked side spread a little ghee or oil and then and wait for brown spots to appear on the other side.
  
  
• Flip again and roast for 10 seconds. Spread a little ghee or oil over the other side and flip again. Roast the other side for another 10 seconds. 
  
  
• Roll and make all aloo parathas this way. Keep them warm in a casserole pan or on a plate covered with a lid. 
  
  
• Serve aloo parathas with pickle, yoghurt & chai!