Aloo Paratha (Indian Potato Stuffed Flatbread)

Method17 steps

1. 1

   Step 1: Mix the 2½ cups flour, 1 cup water and 1 tsp dough salt in a bowl, first with a table knife and then with your hands, until a rough dough forms.

   Uses 2½ cups plain white flour · 1 cup water, for the dough · 1 tsp salt, for the dough

2. 2

   Step 2: Turn the rough dough onto a clean work surface and knead it 60 times, until smooth and elastic. If dry and crumbly, work in a little extra water as needed; the finished dough should be neither sticky nor crumbly.

   Uses Rough flour dough · Extra water, only if needed

3. 3

   Step 3: Shape the kneaded dough into a ball, cover and leave at room temperature for at least 20 minutes while preparing the filling. Keep the dough out of the refrigerator.

   Rest the dough for at least 20 minutes · 20 minUses Smooth kneaded dough

4. 4

   Step 4: Mix the cooked mashed potato (1½ cups), chopped scallions (½ cup), garam masala (1 tsp), your chosen 1 tsp ajwain or thyme, pure ground chilli (¼ tsp) and ½ tsp filling salt in a bowl. Mix in the fresh coriander (2 tbsp) and ginger (½ tsp) if using. Keep the mixed filling cool until needed.

   Uses 1½ cups ready cooked mashed potato · ½ cup chopped scallions · 2 tbsp roughly chopped fresh coriander, optional · ½ tsp grated fresh ginger, optional · 1 tsp garam masala · 1 tsp ajwain (carom) seeds OR 1 tsp thyme · ¼ tsp pure ground chilli · ½ tsp salt, for the filling

5. 5

   Step 5: Set the oven to its very low warming setting so the cooked breads can stay warm while you fry the others.

6. 6

   Step 6: Once the dough has rested, cut it into four equal pieces.

   Uses All rested dough

7. 7

   Step 7: Roll one dough portion into a round about 18 cm / 7 inches across.

   Uses One of four dough portions

8. 8

   Step 8: Put ⅓ cup of the mixed potato filling in the centre of the round. Keep the remaining filling for the other three breads.

   Uses First rolled dough round · ⅓ cup mixed potato filling

9. 9

   Step 9: Lift the dough edges around the filling, press out trapped air and pinch the dough firmly closed.

   Uses First filled dough round

10. 10

    Step 10: Gently flatten the enclosed dough with your hands into a round disc.

    Uses First sealed filled dough ball

11. 11

    Step 11: Turn the disc seam-side down and roll it to about 1½ cm / ⅔ inch thick. Repeat the rolling, filling, sealing and flattening with each of the other three dough portions, using ⅓ cup filling for each. Set any excess filling aside and refrigerate it; do not overfill the breads.

    Uses First flattened filled disc · Other three dough portions · Three further ⅓-cup filling draws, 1 cup altogether

12. 12

    Step 12: Heat the first 1 tbsp vegetable oil in a non-stick frying pan over medium heat.

    Uses First 1 tbsp frying oil

13. 13

    Step 13: Put one stuffed bread in the pan and cook its first side for about 1 minute 45 seconds. Lift an edge with a spatula to check that the underside is golden brown.

    Fry the first face · 2 minUses One of four shaped parathas · Pan with the first oil portion

14. 14

    Step 14: Turn the bread and cook its second side for about 1 minute 30 seconds. Continue gently cooking as needed until both faces are golden and the dough is cooked through.

    Fry the second face · 2 minUses Paratha cooked on its first face

15. 15

    Step 15: Lift the cooked bread onto a wire rack, allowing steam to escape rather than softening its underside.

    Uses First fully cooked paratha

16. 16

    Step 16: Put the rack with the first bread in the low oven to keep it warm. Fry the other three breads one at a time in the same way, adding only a small drizzle from the remaining 1 tbsp oil as needed. Check both faces and the dough are fully cooked, then keep each cooked bread warm on the rack.

    Uses First paratha on the rack · Other three shaped parathas · Small drizzles from the remaining 1 tbsp oil allowance

17. 17

    Step 17: Cut each of the four cooked parathas into quarters and serve immediately. Offer chutney or plain yoghurt alongside if desired.

    Uses All four cooked warm parathas · Ready chutney, optional to serve · Plain yoghurt, optional to serve