Aloo Paratha With Yogurt & Pickle Recipe

Make and rest the dough

In a large bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Stir in 1 tbsp oil or ghee. Add warm water gradually and mix until a soft, pliable dough forms (about 7–10 minutes of kneading). Dough should be smooth but not sticky. Cover with a damp cloth and let rest for 20–30 minutes.

Prepare potatoes

If not already done, boil 3 medium starchy potatoes until tender (20–25 minutes). Drain and let cool until safe to handle. Peel and mash coarsely with a fork or potato masher so there are small lumps for texture. Measure about 3 cups mashed potato.

Season the filling

To the mashed potatoes add 1 finely chopped green chili (adjust to taste), 3 tbsp chopped coriander, 1/4 cup finely chopped onion (optional), 1 tsp salt, 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp red chili powder, 1/2 tsp amchur or a squeeze of lemon juice, and 1 tsp melted ghee or oil. Mix thoroughly, taste and adjust seasoning. The filling should be dryish — if it seems wet, cook briefly in a nonstick pan to remove moisture and cool before stuffing.

Portion the filling

Divide the filling into 8 equal portions (about 1/3 cup each). Roll each portion into a ball and set aside on a plate covered with a kitchen towel to prevent drying.

Divide and shape dough

After resting, divide the dough into 8 equal balls (about the size of a golf ball). Roll each dough ball between your palms to smooth.

Roll and fill

Lightly dust your board. Flatten one dough ball and roll into a small disc about 4 inches (10 cm) across. Place one potato filling ball in the center. Gather the edges of the dough up around the filling and pinch to seal completely, removing any excess flour. Gently flatten the sealed ball and, using a rolling pin, roll out into a 6–7 inch (15–18 cm) circle, applying gentle even pressure to avoid tearing. If filling leaks, reseal and continue. Dust with flour as needed to prevent sticking.

Cook the paratha

Heat a heavy skillet or tawa over medium-high heat until hot. Place the rolled paratha on the dry tawa. Cook 30–45 seconds until small bubbles appear, then flip. Drizzle or brush about 1/2 tsp oil/ghee on the cooked side and flip again. Press gently with a spatula and cook 30–45 seconds until golden brown spots appear. Flip and apply another 1/2 tsp oil/ghee to the other side; cook until both sides are golden and cooked through. Total cooking per paratha ~2–3 minutes. Repeat with remaining parathas, keeping finished parathas covered with a clean cloth or in a warm oven.

Finish with butter

Brush each hot paratha with a little extra butter or ghee (about 1/2 tsp) before serving for shine and richness.

Whisk 1 cup plain yogurt until smooth and slightly frothy; chill until serving. Place 2 tbsp pickle in a small bowl. Serve 2 parathas per person (or as preferred) hot from the tawa, accompanied by a bowl of chilled yogurt and the pickle. Parathas are best eaten immediately while hot and flaky.