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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Take it off from the griddle and serve with white butter and plain yoghurt sprinkled with a bit of roasted cumin.

TIP

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.