Aloo Parathas

If you want a filling meal and you love potatoes in any form, these can be served with just yoghurt and a spicy pickle. These are great for breakfast, lunch or dinner. Kids will have these for high tea too! Perfect vegetarian comfort food.

Boil 4 small potatoes with a pinch of turmeric and salt. Mash well, ensuring there are no lumps.

Crush these together (just crush and don’t make it into a fine paste) – 1/2 an onion, chopped finely (or 4-5 shallots) a small piece fresh ginger, 3-4 cloves of garlic, 1 small green chilli, a pinch of cumin seeds, 5-7 black pepper corns, 2 pinches of Amchur (dried mango) powder and salt. You may add 1/2 tsp red chilli powder too, if you want it spicier. Mix this well with the mashed potatoes. Add chopped cilantro (coriander leaves) and dried red chillies (de-seeded, so that it’s not spicy; but just adds colour)

Knead 2 cups whole wheat flour with warm water, a dash of oil and salt. Roll into a log. Cut into equal portions of 8.

Take each portion, roll out into a small disc, place a tablespoon of the potato mixture in the centre and pinch the edges together.

Roll these out thinner, dusting well with flour and ensuring that there are no cracks in the parathas.

Heat the pan and cook them one by one – browning both sides and adding dollops of ghee.

Serve hot with spicy pickle and yoghurt.

By Christ & Co.