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.
Aloo Paratha (Indian Potato Bread)
About This Recipe
|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)|
- For the Dough:
- 1 cup (about 5 1/2 ounces) whole-wheat flour
- 1/2 cup water
- Kosher salt
- 1 teaspoon oil
- For the Potato Filling:
- 1 cup boiled and mashed potatoes, seasoned 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 fresh cilantro leaves
- 1 green Thai chili, finely chopped
- 2 tablespoons ghee, divided
- 2 tablespoons butter, divided
Mix flour, water, and salt together in a large bowl and mix until dough is formed. 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 and up 1 1 hour.
Meanwhile, mix the boiled and mashed potatoes with the ginger/garlic paste, cumin, chili powder, mango powder, cilantro leaves, and chilies.
Divide the dough into 6 equal balls. Divide the potato mixture into 6 even 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.
Heat 1 teaspoon ghee in a large skillet over medium heat until shimmering. Add 1 disk of dough and cook until blistered and browned on bottom side, about 2 minutes. Flip and continue to cook until second side is browned, about 2 minutes longer, lowering heat if bread starts to burn. Transfer to a large plate and spread with 1 teaspoon butter. Repeat with remaining parathas. Serve immediately.