Aloo Paratha is a classic Indian breakfast dish and was my first encounter with Indian food - the first date with all the cliche feelings of excitement and trepidation. I was instantly skyrocketed into a marriageable state of contentment after the very first mouthful and began a romantic affair with one of the worlds culinary powerhouses.
1.5 kg potatoes (peeled)
2 tbsp of plant-based butter
2 green chillies (finely sliced)
Large handful of fresh coriander (roughly chopped)
3 tsp of curry powder
1/4 tsp of turmeric powder
2 tsp of cumin
1/4 tsp of sweet cinnamon
1/2 tsp of brown sugar
Salt & pepper (to taste)
500g of wholemeal flour
350g of water
1 tsp of vegetable oil
1 tsp of salt
5 tbsp of Alpro coconut yoghurt (Side dish)
1 tbsp Cranberry sauce (Side dish)
Patak's lime pickle (Side dish)
Method - The Filling
Bring a large pan of water to boil with a little salt.
Peel and wash the potatoes before adding them to the pan - boil for 30 minutes. Note - move on to the dough whilst your potatoes are cooking.
Drain the boiled potatoes after 30 minutes and return them to the pan.
Add the plant-based butter and mash until smooth - some lumps are OK!
Now chuck in the fresh coriander, green chillis, curry powder, turmeric powder, cumin, sweet cinnamon and brown sugar and combine until fully incorporated. Season with salt and pepper and put aside whilst you work on the dough.
Method - The Dough
Begin the dough by combining the flour, water, salt and vegetable oil in a large bowl.
When all the ingredients have combined, transfer to a floured surface and knead for 5 minutes - Remember to keep flouring the work surface, so the dough doesn't become sticky.
Transfer the dough to an oiled bowl, cover and rest for 5 minutes.
Flour your work surface before pinching two small balls (roughly the size of a golf ball) from the dough.
Flatten the balls with your hands and throw a little more flour on the work surface and over the dough.
Roll out both dough pieces into medium-sized circles (roughly the size of a small plate)
Place the potato filling in the middle of one of the circles and place the other neatly over the top. See picture A & B for guidance.
Seal the edges with your fingers and then begin to roll out the dough into plate-sized circles. Note - Keep dusting your work surface with flour.
Repeat this process until all the filling has been used - there should be around 12 - 15 Parathas.
Place some floured kitchen roll or parchment in between your parathas whilst you prepare to cook them.
Method - Cooking & Serving
Heat up a skillet or frying pan on high heat with no oil or butter. Note - the pan should be very hot before cooking the bread.
After 2 - 3 minutes, place one of the parathas in the pan and cook for two minutes.
After two minutes, flip the paratha and spread some butter on the side facing up - cook for a further one minute before flipping again.
When crisp, brown spots appear on both sides of the bread, remove the paratha and repeat the process.
For the side dishes, combine the cranberry sauce and Alpo coconut yoghurt in a large ramekin or bowl. Spoon a generous tablespoon of Patak's lime pickle in a ramekin and serve your Aloo parathas to whoever is lucky enough to enjoy them.