Punjabi aloo paratha
Punjabis like to eat a lot of butter, especially homemade white butter – that’s why we use only white butter in this recipe instead of ghee. This is a breakfast dish made using wholewheat flour that’s found all over Punjab and North India, particularly in food markets. People eat them on their way to work in the morning.
Ingredients - serves 4:
- 3-4 medium size potatoes
- 2 tablespoons coriander leaves, finely chopped
- 1 tablespoon, grated ginger
- ½ teaspoon roasted cumin powder
- 1 green chilli, finely chopped
- ½ teaspoon dry mango powder, see panel
- 1 pinch garam masala
- 2 tablespoons unsalted butter
- Salt to taste
For the dough
- 300g whole-wheat flour or chapati flour
- 2-3 tablespoons sunflower oil
- 150ml water
- Salt to taste
- To make the dough, sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft, but not sticky, dough (about 140ml) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
- Boil the potatoes and peel them. Take a large bowl and add cooked potatoes to it. Add all the ingredients (except butter) to the bowl and mash and mix potatoes properly with all the ingredients.
- Now, using your hands, take a small piece of the dough and roll it into a small chapati. Spread a bit of ghee or butter on the surface of the chapati and form it slightly into a bowl shape. Place a suitable amount of potato mixture into the dough and, using your fingers, gather all of the edges of the dough together to cover the potato.
- Now, flatten with your hand and roll out the stuffed dough into suitable size paratha (about pancake size but not too thin or they will break).
- On a preheated griddle, roast paratha from both sides by turning it many times and spreading white butter on its surface. Roast it on a medium heat till both sides are golden brown and properly cooked from the inside.
- Take it off from the griddle and serve with white butter and plain yoghurt sprinkled with a bit of roasted cumin.
Paratha can be made with lots of different flavours; don’t be afraid to experiment.
A taste of India
Sunil Ghai of Ananda in Dundrum, Dublin, shares one of his favourite Punjabi breakfasts.