Aloo Paratha with Yoghurt and Pickle
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Ingredients
- 400 g potatoes, peeled and diced
- 300 g plain flour
- 1 onion, finely chopped
- 2 fresh green chillies
- 10 g fresh coriander
- 1 tsp ground coriander
- 0.5 tsp chilli powder
- 3 tbsp ghee
- 200 g natural yoghurt
Nutrition (per serving)
- Calories
- 486 kcal
- Protein
- 12.6 g
- Carbohydrate
- 79 g
- of which sugars
- 8.2 g
- Fat
- 13.3 g
- of which saturates
- 7.6 g
- Fibre
- 5.5 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12-15 minutes until tender, drain and mash well.
- 2
Mix the mashed potato with the onion, fresh green chillies, fresh coriander, ground coriander and chilli powder.
- 3
Make a soft dough with the plain flour, 1 tbsp of the ghee and enough warm water to bring it together, then rest for 10 minutes.
- 4
Divide the dough into 8 balls. Roll each ball out, place a spoonful of the potato filling in the centre, then gather the edges up and seal before rolling out again into a flat round.
- 5
Heat a dry frying pan over medium heat and cook each paratha for 2-3 minutes on each side, brushing with a little of the remaining ghee, until golden-brown and cooked through in patches.
- 6
Serve hot with the natural yoghurt and your favourite pickle.
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