Aloo Paratha

Name: Aloo Paratha
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 400 g whole wheat flour; 4 potatoes — mashed; 1 tsp chaat masala; as needed ghee — for frying; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Aloo Paratha, a beloved breakfast staple from the Punjab region, finds its home on tables where mornings are meant for hearty beginnings. The dish embodies the essence of home cooking, where salt is measured by instinct and ghee is not spared. This is the version passed down through generations, crafted without pretension, just as a Pakistani family would serve it.

The paratha should be crisp on the outside, with a soft, spiced potato filling that whispers of chaat masala. Each bite should offer a satisfying contrast of textures, warm and comforting, inviting you to tear into another piece. It's a dish that welcomes you to linger at the table, savoring its simple yet profound flavors.

Ingredients

400 gwhole wheat flour
4potatoes — mashed
1 tspchaat masala
as neededghee — for frying
1 tspfine sea salt

Method

Begin by preparing the dough. In a large mixing bowl, combine 400 g of whole wheat flour with 1 tsp of fine sea salt. Gradually add water, a little at a time, and mix until the dough starts to come together. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for about 30 minutes to allow it to rise slightly and become more pliable.
While the dough is resting, prepare the potato filling. Boil 4 potatoes in a pot of water until they are fork-tender and easily mashable. Once cooked, peel and mash the potatoes in a bowl. Add 1 tsp of chaat masala and mix thoroughly to ensure the spices are evenly distributed throughout the potatoes.
After the dough has rested, divide it into equal-sized balls, approximately the size of a golf ball. Flatten each ball slightly with your hands, then roll it out into a small circle using a rolling pin. Place a generous spoonful of the potato filling in the center of the circle.
Carefully gather the edges of the dough circle over the filling, pinching them together to seal the filling inside. Gently flatten the filled dough ball with your hands, then roll it out again into a larger circle, about 6-8 inches in diameter. Be cautious not to let the filling spill out.
Preheat a tawa or flat griddle over medium-high heat. Once hot, place the rolled paratha onto the tawa. Cook for about 1-2 minutes until you see bubbles forming on the surface and the bottom has golden brown spots.
Flip the paratha and generously apply ghee on the cooked side. Cook the other side until it also develops golden brown spots and the paratha is cooked through, adding more ghee as needed to ensure a rich flavor and crispy texture.
Remove the cooked paratha from the tawa and place it on a wire rack to cool slightly, allowing the crumb to set. This step ensures the paratha retains its crispness.
Serve the warm Aloo Paratha immediately with your meal, encouraging everyone at the table to enjoy the shared experience of this traditional Pakistani breakfast dish.