andrejthechef
IndiaBreadBreakfastVegetarian

Aloo Paratha with Yoghurt and Pickle

North Indian aloo paratha: whole wheat flatbread stuffed with spiced mashed potato, griddled in ghee and served with yogurt, pickle and butter. Rolling tips included.

prep
1 h
cook
40 min
total
1 h 40 min
serves
4
level
medium
Aloo paratha on a steel plate, one cut open to show the spiced potato and herb filling, with melting butter on top and small bowls of plain yogurt and Indian pickle behind

Aloo paratha is the breakfast most associated with northern India and Punjab: a whole wheat flatbread stuffed with spiced mashed potato, cooked on a griddle with ghee, and eaten with plain yogurt, pickle and often a pat of butter. The yogurt cools, the pickle cuts through the rich potato.

The usual problem is the filling bursting through the dough. Boil the potatoes whole in their skins so they stay dry, mash them smooth, cool them completely, and keep the filling about the same weight as the dough ball. Season boldly, because the dough dilutes the flavor, and roll with light pressure, working out from the center.

Aloo Paratha with Yoghurt and Pickle is one of the best breakfasts from around the world.

method

  1. Boil the potatoes whole in salted water for 20 to 25 minutes until fork-tender. Drain, let cool, and peel. Meanwhile, mix the flour and 1/2 teaspoon salt, add the oil and then the water gradually, and knead for 8 minutes into a soft, smooth dough. Cover and rest for 30 minutes.

  2. Mash the potatoes completely, with no lumps, and let them cool fully. Mix in the chilies, cilantro, ginger, coriander, cumin, amchur, chili powder and 3/4 teaspoon salt. Taste: the filling should be well seasoned. Divide into 6 equal portions.

  3. Divide the dough into 6 balls. On a floured surface, roll one into a 10 cm (4-inch) circle and put one portion of filling in the center.

  4. Bring the edges of the dough up and over the filling, pinch to seal at the top, and twist off any extra. Press flat, dust with flour, and roll gently with light pressure into a circle about 18 cm (7 inches) across, turning it often. If any filling shows, dust that spot with flour and carry on.

  5. Heat a cast iron tawa or skillet over medium-high heat until a drop of water sizzles away at once. Cook the paratha for 1 minute until small bubbles appear, flip, spread 1 teaspoon of ghee over the cooked side, flip again, and spread ghee on the other side. Press the edges with a spatula and cook 2 to 3 minutes total, until deep golden brown spots cover both sides.

  6. Keep the cooked parathas wrapped in a clean kitchen towel while you cook the rest. Serve hot, each topped with a pat of butter, with yogurt and pickle alongside.

chef's tips

  • Cool filling matters: warm filling steams, softens the dough and tears it when rolling.
  • Leftover mashed potato is a traditional shortcut. Just mix in the seasonings.
  • To freeze, cook the parathas for 30 seconds per side without ghee, cool, stack with parchment between them and freeze up to 1 month. Finish on a hot tawa from frozen with ghee.
  • If the dough fights you when rolling, cover it and give it 10 more minutes of rest.