Aloo paratha
Wholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.
What makes it aloo paratha
- Atta, wholewheat flour, in a soft dough.
- A dry, spiced potato filling sealed inside and rolled out without tearing.
- Cooked on a tawa with ghee until spotted brown.
Where it comes from
The breakfast of Punjab. Parathas are flatbreads, layered or stuffed, and potato — with green chilli, ginger, coriander and a sour pinch of dried mango or pomegranate — is the favourite filling. A lump of white butter melting on top is traditional.
Roadside dhabas on the highways out of Delhi serve them all day, with glasses of lassi.
How it varies
- Gobi paratha
- Stuffed with grated cauliflower.
- Mooli paratha
- With grated white radish, squeezed dry.
Be the first here
Start your own aloo parathaNo one here has made aloo paratha yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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