Aloo Paratha

Ingredients

• Potato (Aloo)2 medium
• Dhania (Coriander)a small handful, chopped
• Green chilli2, slit
• 2 cups atta
• ghee or oil for cooking
• 1/2 tsp ajwain
• 1/2 tsp red chilli powder
• salt to taste

Prep

10 min

Cook

20 min

Serves

4

Difficulty

easy

Cuisine

Punjabi

Diet

Vegetarian

Method

1. 1Knead 2 cups atta with water into a soft dough and rest it for 15 minutes.
2. 2Prepare the filling: Scrub, peel if you like, and cube evenly so they cook at the same rate. Squeeze out extra water if the mixture is wet.
3. 3Mix the Potato, Dhania, Green chilli with salt, 1/2 tsp ajwain and 1/2 tsp red chilli powder. Salt the filling just before stuffing.
4. 4Roll a small disc, place a ball of filling in the centre, seal and roll out gently.
5. 5Cook on a hot tawa, turning twice and spreading ghee or oil on both sides until golden spots appear.
6. 6Serve hot with curd, butter and pickle.

Storage: Stack cooled parathas with paper between them and refrigerate for a day.

Leftovers: Reheat on a dry tawa, not the microwave, so they stay soft.