Aloo Paratha Recipe

In a large bowl combine 2 cups whole wheat flour and 1 tsp salt. Add 1 tablespoon oil. Gradually add about 3.5 tablespoons water (start with 3 tbs and add more as needed) and mix until a soft, slightly stiff dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20–30 minutes.

If not already done, boil, peel and roughly mash the potatoes. Aim for a mostly smooth but slightly textured mash (about 4 cups mashed).

Heat 1 tablespoon oil or ghee in a small pan over medium heat. Add 0.25 cup finely chopped onion (optional) and sauté until translucent, 2–3 minutes. Add 1 tsp chopped green chili and sauté 30 seconds.

Add the mashed potatoes to the pan and stir to combine with the onion and chili. Off heat, mix in 1 tsp amchur powder, 1 tsp garam masala, 0.5 tsp cumin powder, 0.5 tsp red chili powder, 0.5 tsp crushed roasted cumin seeds and 1 tsp salt. Fold in 3 tablespoons chopped cilantro. Taste and adjust salt or spice as desired. Allow filling to cool to room temperature.

Divide the cooled filling into 8 equal portions (about 0.5 cup each). Roll each portion into a smooth ball and flatten slightly so it will sit inside a dough round.

Divide the rested dough into 8 equal balls (about 2–2.5 inches). Keep covered to prevent drying.

Lightly dust a work surface. Take one dough ball and roll into a 4–5 inch circle with a rolling pin. Place one potato filling ball in the center.

Bring the edges of the dough up over the filling and pinch to seal tightly, ensuring no gaps. Flatten the stuffed ball gently with your palm.

Gently roll the stuffed ball into a disc about 6–7 inches in diameter. Roll carefully, applying even pressure so the filling does not burst out. If needed, use a little dry flour to prevent sticking.

Heat a cast-iron skillet or nonstick tawa over medium-high heat until hot. Place the rolled paratha on the dry skillet.

Cook for about 30–40 seconds until small bubbles form and underside shows light brown spots. Flip the paratha.

Spread about 1/2 teaspoon of ghee or oil on the cooked side, then flip again and apply another 1/2 teaspoon on the top. Press gently with a spatula and cook for 30–45 seconds more until both sides have golden-brown spots and the paratha is cooked through. Repeat for remaining parathas, adding oil/ghee as needed (total ~4 tbsp).

Keep cooked parathas warm in a covered container or wrapped in foil while you finish the batch.

Combine 1 cup finely chopped pineapple, 1 teaspoon sugar, 0.5 tsp red chili flakes, 0.25 tsp salt and 1 tablespoon lemon juice in a small bowl.

Stir in 1 tablespoon chopped mint (optional). Adjust sugar or lemon to balance sweet and tart. Let sit 10 minutes to allow flavors to meld.

Whisk 1 cup plain natural yoghurt until smooth. Stir in 0.25 tsp salt, 0.25 tsp roasted cumin powder and 1 tablespoon chopped cilantro. Chill briefly before serving.

Serve hot aloo parathas stacked with a pat of ghee on top, alongside pineapple chutney and yoghurt raita. Garnish with extra cilantro if desired.