Devangi Sharma shares the crispy and buttery paratha she makes as a perfect companion for almost any meal.
Devangi’s Go-To Paratha
Aloo (potato-stuffed) Paratha, is easy to find across the northern hemisphere of India, and is usually eaten for breakfast. Serve with yoghurt or chutney and enjoy!
Ingredients
- 2 cups whole wheat flour
- 1/4 tsp salt
- 1 tbsp oil
- water as needed
- 350 grams potatoes
- 1 green chilli
- 3/4 tsp grated ginger
- 2 tbsp coriander leaves
- 1/2 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp chaat masala or 1tbsp lemon juice
- 1 tsp kasuri methi dried fenugreek leaves
- 1/2 tsp carom seeds
- 1/2 tsp fennel seed powder
- 4 tbsp ghee
Instructions
- Boil potatoes until tender, but not soggy. Meanwhile make the dough.
- Combine flour, salt, and oil. Add in 1/2 cup water and begin to form dough. Add more water as needed to form a soft, non-sticky dough.
- Knead until soft/pliable. Finger impression should remain. Cover and let rest.
- Cool cooked potatoes slightly and peel while warm.
- Grate or mash potatoes, but refrain from over-mashing.
- Add in all spices, mix well, and divide mixture into eight parts. Divide dough into eight parts.
- Shape each dough portion into a ball on a floured surface, and flatten into a five-inch roti. Scoop filling into centre of dough disc, and bring all edges together to enclose potato mixture.
- Heat pan over griddle (make sure it's hot) and cook paratha on one side. Spread ghee over uncooked side, and flip. Cook for three minutes on each side.
- Dough will puff up. Cook until golden brown.
- Top paratha with some butter or ghee, and serve with yoghurt, mint chutney, or pickles.