morsels45

morsels45 said

Aloo paratha

Flatbread stuffed with spiced potato, cooked in ghee, eaten with yoghurt and pickle.

Aloo paratha
Photo: Nithyasrm, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make aloo paratha

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Stuffed and griddled

60 minutes · serves 4 · Medium

What you need

  • 300g chapati flour
  • 200ml water
  • 4 potatoes, boiled and mashed
  • 1 green chilli, minced
  • 1 tbsp grated ginger
  • 1 tsp ajwain
  • 1 tsp amchur
  • 1 tsp garam masala
  • Coriander
  • Ghee
  • Yoghurt and pickle, to serve

What you do

  1. 1Make a soft dough with the flour and water and rest it 30 minutes.
  2. 2Mix the mash with the chilli, ginger, spices, coriander and salt. It must be completely dry and completely cool, or it will tear the dough.
  3. 3Roll a small disc, put a ball of filling in the middle, gather the edges over the top and pinch shut. Press flat.
  4. 4Roll out gently from the centre, turning as you go. Slowly — speed is what splits them.
  5. 5Cook on a dry hot tava, 1 minute, flip, brush with ghee, flip again and press the edges with a cloth until it puffs.
  6. 6Yoghurt, pickle and a lump of butter on top.

Folded, easier

45 minutes · serves 3 · Easy

What you need

  • Chapati flour
  • Potato
  • Ginger
  • Chilli
  • Ghee

What you do

  1. 1Spread filling on a rolled disc, fold it in thirds like a letter, then in thirds again, and roll out.
  2. 2Far less likely to burst. Slightly less even inside.