Punjab

Aloo paratha

Name: Aloo paratha
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 1/2 cups whole wheat flour (wholemeal atta flour, chapati flour); 3 medium boiled potato; 2 finely chopped green chilli; 1 inch grated ginger; a big handful chopped coriander leaves (cilantro); 1/2 tsp ajwain (carom seeds); 1 tsp dry mango powder; 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp garam masala; 1/2 tsp roasted cumin powder (ground cumin); Ghee, for roasting; Salt, to taste

A spiced potato hidden inside bread. Punjab solved breakfast a long time ago.

50 minTime

12 gProtein each

mediumSpice

Stuffed parathas and the dhaba table3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

444kcalsame

12 gproteinsame

11 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Potato3 medium, boiled

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a big handful, chopped

Ajwain (carom seeds)½ tsp

Dry mango powder1 tsp

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Cumin powder (ground cumin)½ tsp, roasted

Gheefor roasting

Saltto taste

Method

6 steps

1Knead the flour with a pinch of salt and enough water into a soft dough. Cover and rest.
2Mash the boiled potatoes completely smooth and mix in the chilli, ginger, coriander, ajwain, amchur, spices and salt.
3Roll a ball of dough into a small disc, set a ball of filling in the centre, gather the edges and pinch shut.
4Dust with flour and roll gently into a 7 inch circle, turning it often.
5Cook on a hot tawa, flip, brush both sides with ghee and press until crisp.
6Serve hot with curd, pickle and a little white butter.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Aloo paratha

A spiced potato hidden inside bread. Punjab solved breakfast a long time ago.

50 minTime

12 gProtein each

mediumSpice

Stuffed parathas and the dhaba table3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

444kcalsame

12 gproteinsame

11 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Potato3 medium, boiled

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a big handful, chopped

Ajwain (carom seeds)½ tsp

Dry mango powder1 tsp

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Cumin powder (ground cumin)½ tsp, roasted

Gheefor roasting

Saltto taste

Method

6 steps

1Knead the flour with a pinch of salt and enough water into a soft dough. Cover and rest.
2Mash the boiled potatoes completely smooth and mix in the chilli, ginger, coriander, ajwain, amchur, spices and salt.
3Roll a ball of dough into a small disc, set a ball of filling in the centre, gather the edges and pinch shut.
4Dust with flour and roll gently into a 7 inch circle, turning it often.
5Cook on a hot tawa, flip, brush both sides with ghee and press until crisp.
6Serve hot with curd, pickle and a little white butter.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Aloo paratha

Make it your way

Ingredients

Method

Aloo paratha

Make it your way

Ingredients

Method

Make it a meal