Potato-stuffed unleavened breads

Breakfast in the north of India wouldn’t be complete without a couple of aloo parathas to start the day. Many northerners eat the plainer variety minus the potato stuffing, simply called parathas. They can be stuffed with any kind of vegetable filling, such as cauliflower, carrots, peas, and even radishes. The parathas tend to be served with a dollop of home-made white butter (makhan). It’s worth practising a few times to get this recipe right before you serve them up for a special occasion. They can be made a few hours in advance and then reheated on a griddle.

Picture by Jason Lowe

Makes 8 parathas

400g white or red potatoes, peeled boiled and coarsely mashed

2 green chillies, finely chopped

½ tsp salt

Pinch of ajowan seeds (optional)

Large knob of butter, plus extra for buttering

300g wholemeal flour, plus extra for dusting

1 tbsp vegetable oil

Preparation:

In a bowl, mix the mashed potatoes, chillies, salt, ajowan seeds, if using, and knob of butter. Pour the flour into a second bowl, then, with your hands, knead it with 155ml tepid water for 5-7 minutes to make a pliable dough. Divide the dough into 8 equal balls and cover them with a damp cloth while you work. Slightly flatten one ball to make a small bowl shape. In the centre of the ‘bowl’ place 1 tbsp of potato mixture. Bring the edges of the dough together to cover the filling and flatten again. Dust a smooth surface with flour and roll out each disc, with the join down, into a circle 15cm in diameter.

Heat a griddle pan over a medium to high heat and grease with oil. Smear butter over one side of each paratha and place this side on to the heated pan. As this side is cooking (which should take about a minute until it is slightly bubbled on the surface with light brown spots), butter the other side, then turn the paratha over and cook for a minute. Wrap in foil while you cook the rest. Lower the heat for the following parathas.