Aloo Paratha

A Punjabi breakfast classic, best with a spoon of butter, yoghurt and pickle. Use chapati flour (atta) for the dough.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 30 min
• Cook 25 min
• Vegetarian
• Famous in Punjab

Ingredients

• 300 g chapati flour (atta)
• ½ tsp salt
• About 180 ml water
• 4 potatoes, boiled, peeled and mashed
• 1 green chilli and 1 tsp ginger, finely chopped
• ½ tsp ajwain (carom seeds)
• 1 tsp amchur
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp salt
• Fresh coriander
• Ghee for cooking

Method

1. Knead flour, salt and water to a soft dough. Cover and rest 20 minutes.
2. Mix the potatoes with all filling ingredients. There must be no lumps.
3. Divide dough and filling into 8 portions. Roll a dough ball into a small circle, put filling in the middle, pull the edges up and seal.
4. Dust with flour and roll gently into an 18 cm paratha.
5. Cook on a hot tawa for 1 minute per side, then brush with ghee and cook until golden spots appear on both sides.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.