Aloo parantha is one of the most famous Indian breakfast dishes. Growing up in India, Amit absolutely loved this breakfast option. After spending time with Amit in India, and eating Aloo parantha’s almost every other day for breakfast, this is also one of Daniëlle’s favorite Indian breakfast dishes. You can easily make it vegan by replacing ghee for oil or plantbased butter. Enjoy it with somw coriander chutney or warm tomato chutney. If in a hurry, it also tastes amazing with tomato ketchup!
8 pieces - 60 minutes
What do you need?
For the dough:
400 grams of flour
5 tsp sunflower oil
0.5 tsp salt
175 ml water
(Plant based) butter
For the potato filling:
350 grams of potatoes
1 tsp salt
1 green chilli
1 tsp coriander powder
1 tsp cumin powder
A handful of fresh coriander leaves
What should you do?
1. Place the flour in a mixing bowl with 0.5 tsp salt and 4 tsp sunflower oil. Knead it well with your hands and when you squeeze it, and it sticks together, then it's good. Next, slowly add some more water. It's important that you continue to knead well until you form a soft ball. Brush with 1 tsp sunflower oil and then let the dough rest for at least 15 minutes under a tea towel.
2. Meanwhile, we'll prepare the potato filling. Boil the potatoes until tender and mash with a fork. Finely chop the green chilli and add it to the potatoes along with 1 tsp salt, 1 tsp coriander powder and 1 tsp cumin powder. Stir well, then add a handful of chopped fresh coriander (with stem) and use as a filling.
3. Divide the dough into 8 equal pieces and knead all pieces once well and form balls. Take 1 ball and make a bowl shape of it. You can put a little bit of the filling in here (2-3 teaspoons). Then close the bowl and turn it into a ball again. Carefully roll it out with a rolling pin. It is important that you use enough flour when rolling and when a hole appears, put some extra flour on top.
4. Fry the parathas in a frying pan in some butter until golden brown. Serve with coriander/tomato chutney/tomato sauce.
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