How to make Aloo Paratha at home.

Step by step

Take your time rolling. A firm, even hand gives you a paratha that does not tear.

1. 1

   Knead the dough

   Mix the flour, salt and oil, then add the water gradually and knead into a soft dough. Cover and rest for 20 minutes.

2. 2

   Make the filling

   Mash the potatoes until smooth, and mix in the chilli, coriander, cumin, chilli powder, dried mango powder and salt. Taste and adjust. The mixture should be dry enough to shape.

3. 3

   Stuff

   Divide the dough into 4 balls. Flatten one into a small circle, place a ball of filling in the centre, gather the edges over it and pinch to seal.

4. 4

   Roll gently

   Dust with flour and roll the stuffed ball out into a circle about 18 cm wide, pressing lightly and evenly so the filling spreads without breaking through.

5. 5

   Cook on the griddle

   Heat a griddle over medium heat. Cook the paratha for a minute on each side, then brush with butter or ghee and cook again, pressing lightly, until both sides have golden brown spots.

6. 6

   Serve hot

   Add a little butter on top and serve at once with yogurt and pickle.

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Tips for a better result

• Let the potato cool and dry before using it. Wet filling tears the dough.
• Keep the filling about the size of a golf ball, and the dough ball only slightly bigger.
• Cook on medium heat so the inside is hot and the outside is crisp.

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Shopping for it in Canada

• Whole wheat flour: Indian grocers sell atta, which is finer. Regular whole wheat flour works but may need a little more water.
• Dried mango powder: from Indian grocers. Lemon juice is a rough stand-in.
• Ghee: sold in jars in many supermarkets and Indian stores.
• Griddle: a cast iron skillet or flat non-stick pan works well.