If you find yourself in the North of India, the paratha will find you. Mainly at breakfast time, but not only then. This wholesome flatbread, sometimes plain, sometimes stuffed with various vegetables, is one of the most filling and delicious ways to kickstart a day. This recipe uses aloo or potatoes as a stuffing, but you can try any vegetable you like.
There's nothing quite like a piping hot paratha served with a dollop of homemade butter, on a nippy winter morning. I've found that they taste even more delicious on northern highway dhaabas or eateries on the highway, where the beauty of the surrounding countryside adds to the whole experience.
This is hearty food, meant to keep you going 'til lunch. Have it straight off the fire with a dollop of butter, a side of curd and a little Indian achaar or pickle.
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.
- Yield:Serves 3
- Active time: 30 minutes prep, 15 minutes cooking
- Total time:45 minutes
- 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.