Tandoori Aloo Parantha Recipe

In a large mixing bowl, combine 3 cups whole wheat flour and 1 tsp salt. Add 2 tbsp oil and mix with your fingers until crumbly.

Gradually add about 2 1/2 to 3 cups warm water, mixing to form a soft, pliable dough. Knead for 6–8 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes.

Cook the potatoes: Place the peeled, cubed potatoes in a pot of salted water. Bring to a boil and simmer until fork-tender, 10–12 minutes. Drain well and spread on a tray to steam off excess moisture for 5 minutes.

While potatoes cook, heat 2 tbsp oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes.

Add 1 tbsp ginger-garlic paste and 2 chopped green chilies to the skillet. Sauté 1–2 minutes until aromatic.

Stir in 1 tbsp plain yogurt, 2 tsp tandoori masala, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp red chili powder and 1.5 tsp salt. Cook for 1–2 minutes to bloom the spices.

Add the drained potatoes to the skillet. Using a potato masher or the back of a spoon, lightly mash the potatoes in the pan leaving some texture. Cook, stirring, for 3–4 minutes so flavors meld and excess moisture evaporates.

Turn off heat. Stir in 1 tsp amchur (or 1 tsp lemon juice), 1/2 cup chopped cilantro and 1 tsp crushed kasuri methi. Add 1 tbsp butter or ghee and mix. Taste and adjust salt, spices or lemon as needed. Let the filling cool to warm before stuffing (10–15 minutes).

Divide the rested dough into 10 even portions (about 60–70 g each) and roll each into a smooth ball. Also divide the filling into 10 equal portions.

Lightly flour your work surface. Take one dough ball and roll into a small disc about 4 inches in diameter. Place one portion of the warm filling in the center.

Bring the edges of the dough up around the filling, pleating if needed, and pinch to seal tightly so filling is enclosed. Gently flatten the stuffed ball and dust with a little flour.

Using a rolling pin, gently roll into a 7–8 inch circle, working slowly and adding flour to prevent sticking. Roll carefully so the filling does not tear through the dough.

Heat a heavy skillet or tawa over medium-high heat. Place the rolled paratha on the hot skillet. Cook for 30–45 seconds until small bubbles appear, then flip.

Brush the cooked side with a little ghee or oil, flip again and press gently with a spatula. Cook until both sides are golden brown and slightly charred in spots, adding more ghee/butter as desired. Each paratha should take about 2–3 minutes to cook total.

Repeat with remaining dough and filling. Keep finished parathas wrapped in a clean towel to stay warm and soft.

Prepare yogurt: Whisk 1 cup plain yogurt until smooth. If desired, season lightly with pinch of salt and 1/4 tsp roasted cumin powder.

Arrange parathas on a platter. Serve hot with a dollop of butter on top of each, a bowl of home-made yogurt, mint chutney, sliced onions and lemon wedges on the side.

To eat: tear open a paratha, add a spoon of yogurt or chutney and a squeeze of lemon. Enjoy while hot.