Aloo Paratha Recipe

Mix the atta, salt and oil, then add the water a little at a time and knead into a soft, smooth dough. Cover and rest it.

⏱ 20 min

While the dough rests, grate or mash the cold potatoes until completely smooth. Mix in the onion if using, green chillies, coriander and all the filling spices. Taste for salt.

Divide the dough and the filling into 6 equal balls each.

Flatten a dough ball into a 4-inch cup, put a ball of filling in the middle, bring the edges up over it and pinch them together to seal. Press flat with your palm, sealed side down.

Dust with flour and roll gently from the centre outwards into a 7 to 8-inch circle, turning it often so it doesn't stick or tear.

Heat a tawa on medium heat. Cook the paratha dry for about 1 minute until small spots appear, then flip and cook the other side for 1 minute.

⏱ 2 min

Spread a tablespoon of ghee over the top, flip and press the edges down with a spatula. Ghee the other side, flip again and cook until both sides are golden with crisp brown patches.

⏱ 3 min

Repeat with the rest. Keep the cooked parathas wrapped in a cloth so they stay soft, and serve hot.