Aloo Paratha (Punjabi Spiced Potato Stuffed Flatbread)
Aloo paratha is a cornerstone of Punjabi breakfast culture - served hot off the tawa with a knob of butter, yogurt, and pickled mango on the side. The technique involves wrapping spiced mashed potato inside whole wheat dough, then rolling it flat without tearing so the filling stays sealed. On a dry, scorching-hot griddle, the bread puffs slightly as steam from the potato expands inside, creating flaky layers where oil has been brushed. The filling carries garam masala, green chili, and chopped cilantro, giving each bite a warmth that builds gradually. Street vendors in Delhi and Amritsar stack them high on charcoal-heated tawas, selling them wrapped in newspaper through the morning rush.
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Instructions
- 1
Make a soft dough with flour, a pinch of salt, and water, then rest for 15 minutes.
- 2
Boil and mash potatoes, then mix with salt, chili powder, garam masala, and cilantro.
- 3
Portion dough, fill with potato mixture, seal, and roll flat again.
- 4
Cook on a hot pan, brushing oil on both sides until golden.
- 5
Serve hot right away.
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