Punjabi Aloo Paratha with Yoghurt and Pickle
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Ingredients
- 500 g maris piper potatoes, peeled and cubed
- 400 g chapati flour (atta)
- 2 fresh green chillies
- 10 g fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp amchur (dried mango powder)
- 3 tbsp ghee
- 200 g natural yoghurt
- 4 tbsp mango chutney
Nutrition (per serving)
- Calories
- 646 kcal
- Protein
- 17.7 g
- Carbohydrate
- 104.7 g
- of which sugars
- 19 g
- Fat
- 14.3 g
- of which saturates
- 7.9 g
- Fibre
- 12.3 g
- Salt
- 0.28 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 15 minutes until tender, then drain and mash well.
- 2
Mix the mashed potato with the finely chopped green chillies, chopped coriander, ground cumin and amchur, and season to taste.
- 3
Knead 300g of the chapati flour with warm water to a soft dough, then divide into 8 balls.
- 4
Roll each ball out, place a spoonful of the potato filling in the centre, fold the edges over to seal, and roll out again, dusting with the remaining flour as needed.
- 5
Heat a dry griddle over medium heat and cook each paratha for 2-3 minutes on each side, brushing with ghee, until golden and cooked through.
- 6
Serve the hot parathas with the natural yoghurt and mango chutney.
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