Aloo paratha are something I like to order when I want to go all-out with Indian food. They’re decadent and comfort-foody, and feel like a real treat.

So, I had to learn how to make them myself to be able to treat my dinner guests to said level of comfort and decadence! Here’s what I’ve figured out works… 😉

Flavour: Savoury & slightly spiced

Yield: 4 parathas

Ingredients:

Paratha dough:

• 1 cup plain or whole wheat flour (whichever you prefer – either works fine)
• 1 tablespoon sunflower oil
• pinch of salt
• half cup water

Aloo stuffing:

• 250g potatoes
• 1 green chilli, finely chopped
• 1 teaspoon ginger, finely minced
• 1 clove garlic, finely minced
• quarter teaspoon salt
• half teaspoon curry powder of your choice (I like to use a madras mix)
• half teaspoon cumin seed
• 1 tablespoon coriander leaves, finely chopped

Directions:

Paratha dough:

1. Mix your flour, salt and oil in a large bowl
2. Add water gradually (you may not need it all), mixing until the ingredients come together to form a dough
3. Once your mixture is fully incorporated, knead for 2-3 minutes to make a soft, smooth ball of dough
4. Cover with a slightly damp towel, and set aside while you work on the filling

Aloo stuffing:

1. Peel potatoes, cut into chunks, and boil until tender enough to mash
2. Mash potatoes in a large bowl with a fork
3. Add chilli, ginger, garlic, salt, curry powder, and coriander, and mix in until well combined
4. Divide mixture into 4 portions – you can roll it up into soft balls of potato stuffing – and set aside

Putting it all together:

1. Divide your paratha dough into 4 balls, and knead each one until it’s smooth
2. Take one dough ball, flatten it with your hand, and then roll it into a flat disc, about 6-8cm in diameter (dust the surface with a little flour so it doesn’t stick)
3. Place a ball of potato mixture in the centre of your dough disc, and gather the edges of the disc around the potato ball, sealing the dough around the filling
4. Flatten your stuffed dough ball with your hand, and roll it into a flat disc, about 10-12cm in diameter (again, dust the surface with a little flour so it doesn’t stick) – be gentle so the filling doesn’t burst through the dough!
5. Repeat this process with the rest of your dough and filling until you have 4 stuffed aloo paratha ready to cook
6. Heat up a skillet on medium heat with a splash of sunflower oil – when the oil is hot, gently place one aloo paratha in to cook until golden-brown on one side, and then flip to cook other other side likewise (this should take 3 minutes or so each side, but this will vary according to your temperature control)
7. Repeat with the rest of your parathas until they’re all lovely and golden-brown 🙂

Serve your aloo paratha with the Indian accompaniments of your choice. I love these with chana masala and condiments such as persimmon chutney and coconut-lime-coriander yogurt… 😀