Aloo Paratha

Without a doubt, I think the most exciting thing about stuffed paratha is the versatility of fillings which can be hidden inside the crispy dough. Shall we explore some of them?

Fill me in

Some of the best-loved stuffed paratha fillings include:

Aloo palak paratha – Spicy mashed potatoes and spinach
Gobi paratha – Creamy cauliflower laced with turmeric
Mooli paratha – Grated peppery daikon radish
Mattar paratha – Crushed green peas and garlic
Paneer paratha – Rich Indian cheese
Keema paratha – Fiery minced meat
Pyaz ka paratha – Sweet and spicy sautéed onions
Methi paratha – Deliciously powerful fenugreek leaves
Sweet paratha – A sprinkling of sugar and maybe a pinch of ground cardamom

With this versatile bread, the flavour combinations are endless and you’ll only be limited by your imagination. As long as the filling is smooth enough to encase in dough and has been flavoured with plenty of spice, it just isn’t possible to run out of bright ideas.

Aloo Paratha
Makes 10-15

Ingredients for the filling:

550g potatoes, boiled, peeled and mashed until smooth
1 large onion, pureed
2 green chilles, minced
40g frozen peas, cooked and coarsely pureed (optional)
1 clove garlic, minced
1 tbsp ginger, minced
1 tsp cumin seeds
1 tsp ground coriander seeds
½ tsp ground cumin seeds
½ tsp garam masala
1 tsp salt
Zest ½ lemon
1 tbsp sunflower oil
Handful fresh coriander, chopped very finely

For the dough:

400g chapatti flour
80ml sunflower oil
Around 200ml hot water

Extra ghee or oil to cook the paratha

Method:

1. To make the filling, heat the oil in a large non-stick pan. Add the cumin seeds, ginger, garlic, chillies and onions. Cook on a medium heat for 5 minutes or until very soft. Add the ground coriander seeds, ground cumin seeds and garam masala. Sauté for a few minutes and add the rest of the ingredients. Combine and cook for a further 5 minutes stirring all the time. Remove from the heat and set aside.
    
2. To make the dough, take a large bowl and add the chapatti flour. Make a well in the centre and add the oil. Stirring with a spoon, slowly mix in enough hot water for you to be able to to form a dough. When cool enough to handle, bind until you get a soft and smooth, non-sticky dough. If it’s sticky, add a little bit more oil and a dusting of flour and continue to bind.
    
3. Take a ball of dough, slightly larger than a golf ball, and a larger ball of the cooled potato filling.
    
4. Roll the dough to about 3-4” in diameter and place the potato ball on top. Using your thumbs and forefingers, pinch the dough closed around the filling, starting in the middle and working your way outwards. The filling wrapped in dough should be fully enclosed with no gaps or holes.
    
5. Flatten the ball using the palm of your hand. Dust with flour on both sides and flip over. You will need to roll the smooth side.
    
6. Begin rolling the dough, turning gently as you do. Ensure it is even all over and dust with more flour if necessary. Try to aim for 1/2cm in thickness.
    
7. Heat some oil or ghee in a non-stick frying pan and carefully slide in the paratha. Cook on a medium heat on both sides until golden brown all over, adding more ghee or oil to the pan for added indulgence.

So as if by magic, you’re now a paratha extraordinaire and well on your way to rustling up some bread to accompany your favourite Indian dishes. Enjoy making these traditional Punjabi Aloo Paratha and once you get the hang of rolling, remember to have fun creating your own fillings and flavours.