Aloo Paratha
Stuffed flatbread from India with spiced potato filling, folded and pan-fried until golden. Potatoes and aromatics are cooked, mashed, and seasoned, then wrapped in dough and cooked on a griddle until crispy.
Ingredients
Method
Mix all-purpose flour and salt in a large bowl. Add warm water and 1 tablespoon ghee; knead into a soft, smooth dough, about 5 minutes.
Cover dough with a damp cloth and let rest for 15 minutes.
Boil and peel the potato, then mash in a bowl until mostly smooth.
In a skillet over medium heat, warm 1 tablespoon ghee and sauté diced onion until softened, about 3 minutes. Add minced ginger and cook until fragrant, 1 minute.
Stir in garam masala, cumin, and chili powder; cook for 30 seconds. Remove from heat.
Mix the cooked onion mixture into the mashed potato. Fold in chopped green onion. Season with salt to taste. Cool to room temperature.
Divide dough into 4 equal portions and form into balls. Flatten each ball into a thin disc on a floured surface.
Spoon 2 tablespoons of filling into the center of each disc. Bring edges up around filling and pinch closed.
Gently flatten the stuffed ball into a 0.25-inch-thick disc using a rolling pin, being careful not to break the dough.
Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush with ghee.
Cook one paratha at a time for 2-3 minutes on the first side until light golden and puffed spots form, then flip.
Cook the second side for 1-2 minutes until golden brown. Brush with a little ghee if desired. Transfer to a plate.
Serve parathas warm with plain yogurt, chutney, or pickles on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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