A beloved staple across North India, aloo paratha is a wholesome, satiating unleavened flatbread with a delectable spiced potato filling. The dough, made with hearty flour, encases a mash of potatoes, aromatic spices, and herbs. This recipe features a special ingredient, Sunrise Pav Bhaji Masala, which lends a distinctive spicy flavour to the filling, balancing the earthy potatoes beautifully. Ideal for breakfast or lunch, these parathas are sure to be a hit with everyone.
Sunrise tip: For a delightfully crisp exterior, be sure to roast the parathas on medium-high heat and keep pressing gently with a spatula to ensure even cooking.
Time: 15 minutes
Heat ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Stir in the chopped onions and sauté them briefly until golden-brown. Now, add chopped green chillies and fry them too.
Add the mashed & boiled potatoes to the pan and mix them well.
Add the Sunrise Pav Bhaji Masala, Sunrise Red Chilli powder and salt. Stir the spices for a few seconds to bloom in the oil.
Finally, add the chopped coriander leaves and mix well. Remove from heat and let the filling cool completely.
Time: 10 minutes
In a large bowl, combine the maida and salt. Drizzle in the oil or ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, kneading as you go, until you have a soft, pliable dough. Set it aside to rest.
Time: 15 minutes
Divide the dough into 6-8 equal portions and roll into balls. Working one at a time, roll a ball into a small disc, dusting with flour as needed.
Place a portion of the potato filling in the centre. Bring the edges of the dough together, pinching to seal.
Gently flatten the ball, then roll out into a round of 6-7 inches in diameter, taking care not to put too much pressure lest the filling bursts through.
Time: 20 minutes
Heat a tawa or griddle over medium-high heat. Transfer a rolled paratha onto the hot tawa.
Cook until small bubbles appear on the surface, then flip. Spread a little ghee or oil on the surface and continue cooking, flipping as needed, until both sides are golden-brown and crisp.
Keep pressing gently with a spatula to ensure the paratha cooks evenly. Repeat with the remaining dough and filling until all parathas are cooked.
Serve the hot aloo parathas immediately with a dollop of butter, yoghurt, pickle or chutney of your choice.
Leftover parathas can be stored in an airtight container in the refrigerator for 1-2 days. Reheat on a hot tawa before serving.
Accompaniment: Mango pickle, mint-coriander chutney
Beverages: A hot cup of tea