Cherry & Dennis Helper Habitat

Indian Aloo Paratha

印度薯仔餡烙餅

Indian Aloo Paratha — finished dish

Total time: 85 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Wholewheat flatbreads stuffed with spiced potato and pan-fried.

01

Ingredients

Main ingredients

250 g wholewheat flour
400 g potatoes
10 g coriander
160 ml water (Dough)
0.25 tsp salt (Dough)
2 tbsp cooking oil (Cooking ingredients)
20 g wholewheat flour (Cooking ingredients)
1 L water (Cooking ingredients)

Potato filling

1 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp salt
0.25 tsp chilli powder

Indian Aloo Paratha — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
lidded pot
sieve
frying pan
spatula
rolling pin
serving plate
potato masher
pastry brush

Indian Aloo Paratha — tools

03

Steps

Indian Aloo Paratha — Mix flour and salt, gradually add 160 ml water

Step 1

Mix flour and salt, gradually add 160 ml water

Mix flour and salt, gradually add 160 ml water.

Indian Aloo Paratha — Knead five minutes; cover and rest twenty minutes

Step 2

Knead five minutes; cover and rest twenty minutes

Knead five minutes; cover and rest twenty minutes.

Indian Aloo Paratha — Peel and chop potatoes; boil in one litre water fifteen minutes until soft

Step 3

Peel and chop potatoes; boil in one litre water fifteen minutes until soft

Peel and chop potatoes; boil in one litre water fifteen minutes until soft.

Indian Aloo Paratha — Drain and mash smooth while hot

Step 4

Drain and mash smooth while hot

Drain and mash smooth while hot.

Indian Aloo Paratha — Mix in filling spices and chopped coriander; cool

Step 5

Mix in filling spices and chopped coriander; cool

Mix in filling spices and chopped coriander; cool.

Indian Aloo Paratha — Divide dough and filling into eight each

Step 6

Divide dough and filling into eight each

Divide dough and filling into eight each.

Indian Aloo Paratha — Flatten dough and put potato in centre

Step 7

Flatten dough and put potato in centre

Flatten dough and put potato in centre.

Indian Aloo Paratha — Pinch edges closed around filling

Step 8

Pinch edges closed around filling

Pinch edges closed around filling.

Indian Aloo Paratha — Dust lightly and roll gently to fifteen centimetres

Step 9

Dust lightly and roll gently to fifteen centimetres

Dust lightly and roll gently to fifteen centimetres.

Indian Aloo Paratha — Place on medium-hot pan for one minute, then turn

Step 10

Place on medium-hot pan for one minute, then turn

Place on medium-hot pan for one minute, then turn.

Indian Aloo Paratha — Brush oil lightly; cook each side one to two minutes until golden and cooked

Step 11

Brush oil lightly; cook each side one to two minutes until golden and cooked

Brush oil lightly; cook each side one to two minutes until golden and cooked.

Indian Aloo Paratha — Cook remaining breads individually and serve hot

Step 12

Cook remaining breads individually and serve hot

Cook remaining breads individually and serve hot.

Common mistakes

Potato lumps or hard rolling tear the dough.

Tips

Cool and dry filling prevents tearing. Contains wheat; chilli is optional.