Aloo Paratha

Method

1. 1

   Knead the flour, half the salt and the water into a soft, pliable dough. Cover and rest 20 minutes.

2. 2

   Boil the potatoes until tender, about 15 minutes, then mash completely smooth with the chili, cumin, garam masala, cilantro and remaining salt.

   💡 Even a small lump of potato will tear through the dough when you roll — mash ruthlessly.

3. 3

   Divide dough and filling into 6 portions each. Flatten a dough ball into a cup, enclose a ball of filling and pinch shut.

4. 4

   Dust with flour and roll gently from the center outward into a 20 cm round.

   💡 Light, even pressure keeps the filling from bursting through the seams.

5. 5

   Cook on a hot griddle about 90 seconds per side until brown spots appear, then smear with butter and flip once more so both sides crisp.

6. 6

   Serve stacked and hot, with cold yogurt and pickle alongside.