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Potato breads §

If you feel like an afternoon nap, this is the perfect recipe for you; this soft potato bread can double as both an oily pillow and a greasy blanket. This recipe for aloo paratha is from Swasthi's Recipes.

Prep time: 20 minutes

Cooking time: 20 minutes

Makes: 8

Ingredients Dough:

240g wholewheat or spelt flour

pinch of salt

1/2 tbsp oil

87ml water

Ingredients Filling:

125g of potatoes

1/2 chopped green chilli

1/2tsp grated ginger

1tbsp fresh coriander

pinch of salt

1/2tsp garam masala

1/4tsp chilli powder

1/2tsp coriander powder

1/2tbsp lemon juice

1/2tsp fenugreek

Ghee, for frying

1. An aloo-ring start

Grab yourself a medium sized pot and boil 125g potatoes. Cut them up if you want them to cook rapido, or boil them whole if you feel like extravagantly flaunting your spare time.

2. Dough not use the wrong flour

Whilst the potatoes are boiling – make the dough. To a large bowl add 240g of your chosen flour, a pinch of salt and 1/2tbsp oil. Fix the dryness and add half a cup (60ml) of water and keeping adding water until it makes a dough that is soft but not sticky.

Pour the dough onto your work surface and knead for a few minutes, until it bounces back when poked (we are all envious of that resilience). Then put the dough back in the bowl and cover with a tea towel or plate so that it doesn't dry out.

3. Mash, moneeyy

Drain the potatoes once they are soft enough to be poked with a fork, and leave them to cool slightly. Once cool enough to handle, peel their skins off (you flay, you slay).

Grate or mash the potatoes once peeled – but do not under mash them, lumps with tear the dough of the paratha apart (eat your heart out Joy Dision, those are intsantly improved lyrics to love will tear us apart), and don’t over mash the potatoes because it will form a gloopy paste.

Add 1/2tsp ginger, 1/2 a chopped green chilli, 1tbsp fresh coriander, a pinch of salt, 1/4tsp chilli powder, 1/2tsp garam masala, 1/2tsp coriander powder, 1/2tsp of fenugreek (crush these before adding if you are using) and a squeeze of lemon. Taste test the mash and add more salt etc. as you see fit.

Weigh the potatoes and didvide the full amount by 8, then split the mix into eight equal portions. Also divide the dough into 8 equal portions. Just like you are in a cooking cult that has cook everything in eighths.

4. Para-tha-tha-tha-tha-tha-thaaa

It is time to assemble and cook your parathas!

Grab one of your eight dough balls and roll it between your hands so it is a perfect sphere. Dip the circle in flour, and sprinkle flour on your work surface as well. Then, roll the dough out to a 4 inch disc. Pop a ball of potato filling in the centre.

Cup the dough with the potato round in your hand, bringing the sides of the dough up and over the potato, whilst pushing it down with your finger. If you have sticky fingers douse them in dough. Seal the edges of the dough over the potato.

Dip the filled ball in flour and then flatten it gently. Start rolling it out with caution, and not much pressure, turning it round to spread the potato out.

Repeat with the following 7 balls.

5. Turn around fried eyes

Heat a pan to very hot. Once the pan is hot add a paratha – after 2-3 minutes, once bubbles have appeared, flip the paratha. Then drizzle ghee or vegetable oil over the bread and flip again.

Add more ghee and press the paratha down so it cooks.

Stack on a plate to keep them soft and warm.

Dink and sink!

Food for Thought

Lizzy says: "When I was in India I would eat these everyday for breakfast with a spicy chilli dip and I still have a hole in my heart that needs filling with more aloo paratha. I messed this recipe up from the off set by using some flour I stole which ended up being COMPLETELY the wrong type - so my parathas ended up very dry and crumbly. But the flavour was all there. I will definitely make these again, with the right flour and I would also be sure to add more ghee as well as serve them with a tastey chilli dipping sauce. However, because of my ineptitude this time it is a 7/10"

Kate says: "It's not often that every piece of a gasp goes exactly to plan, but for me this was perfect. The bread was crispy yet fluffy and the filling had the perfect amount of spice and flavour, a real winner. The only thing I got wrong was making half the amount of the original recipe because I wanted many more after they were finished. I also felt very smug with my choice of spelt flour (allbeit because my german was off that day and I THOUGHT I was buying wholemeal but I wasn't...) which actually worked really well for these. 10/10 greatest gasp material, because this went without a hitch"

8.5/10 Gasps


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