Potato and Spice Parathas (Aloo Paratha)

Ingredients

• whole wheat flour (chapati)300 g
• potatoes400 g
• ghee (or clarified butter)60 g
• onion1 small
• green chili1
• fresh grated ginger1 teaspoon
• fresh chopped cilantro2 tablespoons
• ground cumin1 teaspoon
• garam masala0.5 teaspoon
• salt1 teaspoon
• warm water200 ml approx

Instructions

1. 1

   Cook the potatoes with their skin in a pot of boiling salted water for 20 minutes (or steam them). Drain, let cool slightly, peel, and roughly mash with a fork.

2. 2

   In a bowl, mix the mashed potatoes with finely chopped onion, minced green chili, grated ginger, cilantro, cumin, garam masala, and salt. Taste and adjust seasoning.

3. 3

   In a large bowl, place the flour, add 1 tablespoon melted ghee and some warm water. Knead until you get a soft, non-sticky dough (add more water or flour if needed). Cover and let rest for 15 minutes.

4. 4

   Divide the dough into 4 to 6 equal balls. Flour a work surface, roll each ball into a 15 cm diameter circle. Place a portion of filling (about 2 tablespoons) in the center, fold the dough over the filling to form a ball, then gently roll out again into a disk (make sure filling is well sealed).

5. 5

   Heat a non-stick pan over medium heat. Place one paratha and cook for 1-2 minutes until bubbles appear. Flip, brush with ghee, and cook for 1 minute. Flip again, brush the other side with ghee, and cook for another 30 seconds. The parathas should be golden and crispy.

6. 6

   Repeat with the remaining disks. Serve hot, accompanied by plain yogurt, mint chutney, or Indian pickle. Ideal for a comforting breakfast or brunch.