Indian
Indian - Regional Mains
Aloo Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 300g potatoes, boiled and mashed
- • 2 green chilies, finely chopped
- • 1/2 tsp red chili powder
- • 1 tsp dried mango powder (amchur)
- • 1/2 tsp garam masala
- • 1/2 cup fresh coriander, chopped
- • 4 tbsp ghee
Preparation Steps
1
Phase 1
Knead the flour with water and a pinch of salt into a soft dough; rest 20 minutes.
2
Phase 2
Mix the mashed potatoes with green chilies, chili powder, amchur, garam masala, coriander, and salt.
3
Phase 3
Divide the dough and filling into equal balls, enclose the filling in the dough, and roll out into 18cm rounds.
4
Phase 4
Cook each paratha on a hot tawa, flipping and brushing with ghee, until golden spots appear on both sides.
5
Phase 5
Serve hot from the tawa with extra ghee, yogurt, and pickle.