Aloo Paratha
Chef: Nida and Harjeet From: Afghanistan and Pakistan Serves: 6
Time: 10 minutes prep, 5 minutes cooking time
Ingredients
300g of plain flour
2 medium potatoes (approximately 400 grams)
1 large onion, chopped
1 teaspoon of salt
Fresh coriander, finely chopped
1 or 2 green chilli (optional), chopped
Pinch of chilli powder
Black pepper
Half a tablespoon of oil plus extra for cooking
3 tablespoons of milk (dairy or non dairy)
100 millitres water
This recipe is from Nida, from Pakistan, and Harjeet from Afghanistan, who explain that the food is very similar in both countries. They showed us how to make these delicious paratha at our International Women’s Day event. These are great to make in cold weather, when its rainy and gloomy outside – it will lift your mood.
Method
1. Peel and chop the potato. Boil it until soft. Mash, and then set aside to cool before using.
2. In a bowl mix the flour, salt, chilli powder and black pepper. Mix well. Add the cooled mashed potato to the bowl with the chopped coriander, chopped onion, chopped green chilli and oil. Mix well. Gradually add the water followed by the milk till, stirring as you go. Knead the dough with your hands until you have a smooth dough. Add a little more flour if too wet and a little more water if too dry. Set aside for 10 to 15 minutes.
3. After 10 minutes. Divide the mixture into about 6 or 7 balls. Dust the surface with a little flour. Take 1 ball and roll it, and turn it over each time you roll it, until you have a circle about 1 cm thick.
4. Heat a medium flat frying pan, brush the pan with a little oil. Place the paratha on the pan and cook for 2 minutes on one side, brush with a little oil, then flip again and cook for another 2 minutes. Then flip a couple more times, it is ready when it is golden. Enjoy as a snack on its own or with a warm curry!