Name: Aloo Paratha
Yield: 6
Ingredients: 1 ½ cups chapatti flour; 1 tsp vegetable oil; ¼ tsp salt; water, to knead the dough; 2 medium potatoes, boiled and mashed; ¼ tsp garam masala; ¼ tsp cumin powder; ¼ tsp chaat masala; ¼ tsp red chilli powder, or add to taste; ¼ tsp ground black pepper; ¾ tsp salt, or add to taste; 1 green chilli, finely chopped; ¼ cup grated cheddar cheese, or add to taste; ½ onion or shallot, finely chopped; 1 inch ginger, grated; ½ lemon, juiced; 3 tsp oil, to cook to paratha

Probably India’s favourite breakfast and it certainly is ours. They taste even better with a hot cup of chai, so get that tea brewing and get ready to make these delicious aloo parathas with our twist of cheese and onion.

AuthorgooeygraciousmeCategoryIndian, North Indian

Yields6 Servings

Total Time40 mins

Dough

1 ½ cups chapatti flour

1 tsp vegetable oil

¼ tsp salt

water, to knead the dough

Stuffing

2 medium potatoes, boiled and mashed

¼ tsp garam masala

¼ tsp cumin powder

¼ tsp chaat masala

¼ tsp red chilli powder, or add to taste

¼ tsp ground black pepper

¾ tsp salt, or add to taste

1 green chilli, finely chopped

¼ cup grated cheddar cheese, or add to taste

½ onion or shallot, finely chopped

1 inch ginger, grated

½ lemon, juiced

3 tsp oil, to cook to paratha

In a bowl mix together flour, oil and salt. Add water little by little and mix.

Knead to form a smooth soft dough. Cover whilst you make stuffing.

Mash the boiled potatoes in a large bowl. Add all spices, chillies, cheese, onions, ginger, lemon juice, seasoning and mix everything until well combined.

Return to dough and knead again. Divide it into 6 equal parts and make balls.

Take one of the dough balls, flatten it with your palms and using your rolling pin to roll it into a small circle. Place 2-3 tablespoons of stuffing in the centre.

Bring all edges together in the centre, pinch in the centre and flatten with your palms again.

Use rolling pin to roll dough in a circle making sure you apply equal pressure so stuffing doesn’t come out.

Have a hot pan (tawa) ready with ½ tsp of oil and place the rolled paratha in the pan. Cook for a minute until you see small bubbles rising on one side and flip over.

Add another ½ teaspoon of oil and cook the other side.

Keep flipping and cooking paratha until golden brown on both sides and add oil as required. Press down the paratha with spatula to cook it well.

Repeat with remaining dough balls and stuffing and the serve your paratha with some yoghurt and a cup of chai!

Ingredients