Recipe: Aloo Paratha
Aloo paratha is one of ours and our clients' favourite recipes. It gives us the warmth of family, love and culture. From a nutritional stand point, it contains some great spices and plants that are favourable to out gut health however on the down side, is a carbohydrate-filled meal with little balance. For this reason, we eat aloo paratha every now and then and when we do, we try our best to make it as healthy as we can - we hope you enjoy it!
Ingredients:
2 cups multi-grain flour
1/4 tsp Himalayan pink salt
1 tbsp extra virgin olive oil
1/2 cup of water
3 medium potatoes
Spices:
1 tsp garam masala
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp chaat masala or amchur powder
1 tsp kasthuri methi
1/2 fennel powder
1/4 tsp ajwain
1/2 tsp Himalayan pink salt
3/4 tsp fresh ginger
2 tbsp coriander leaves
Method:
- Add 2 cups multi-grain flour, 1/4 tsp Himalayan pink salt, 1 tbsp extra virgin olive oil and 1/2 cup of water to a mixing bowl. Mix through and add more water if needed to form a soft and non-stick dough. Keep kneading until soft and pliable. (Tip if you press with your finger it should dent easily and rebound slightly.)
- Cover and keep the dough aside for about 30 minutes (or longer.)
- Boil 3 medium potatoes until a fork goes through. (Tip: Whilst you may usually peel the potatoes in regular aloo paratha recipes, we choose to keep it on as much of the fibre is in the skin!)
- Mash the potatoes until smooth and creamy and then add all of your spices on the spice list. Mix them all together and add more spices to suit your needs. Once done, divide the mix into equal portions and roll into balls.
- Knead the dough and divide this into equal portions equivalent to the balls.
- Spread multi-grain flour onto your work surface and roll your dough into a small circle equivalent to a CD.
- Place the spiced ball into the centre and, with a light hand, stretch the dough whilst turning the dough so that it encloses the aloo ball. Top the aloo ball with a tough of flour so that the dough closes.
- Dip the ball into flour and use a light hand and a rolling pin to roll out the paratha into a circle. Be careful to not use a heavy hand or make it to thin as it may crack.
- Pour some rapeseed oil into a small bowl and use a baking brush. Place the paratha onto a medium flame, once the pan is hot. Once you see some light bubbles, flip this to the other side.
- Press down gently with a spatula and brush a light amount of rapeseed oil. The brush enables you to only add little oil.
- After 2 minutes, flip to the other side and press firmly with your spatula once again, being sure to get the edges. Brush a light layer of oil once again and flip.
- After 30 seconds, remove from the pan and serve hot! So you can achieve more balance have this with a protein-based curry such as tofu, dip into greek yogurt which you can make into raita or mint sauce or top with protein cheese and melt!








