Once you have mastered the basic chapati making, there are endless versions you can experiment with. Stuffed parathas are a great way to have a meal in one. It can be eaten on its own, with pickles or yoghurt. It can be eaten for breakfast, lunch, or dinner. Stuffed parathas can also be made with leftover sabzi (dry curry) as long as it doesn’t have loads of oil. The possibilities are endless.
- Belan (rolling pin) (available on Amazon or Indian stores)
- Tawa pan or non-stick frying pan
- 2 medium-sized bowls
- Jug or glass for water
- Chakla (optional, available on Amazon or Indian stores)
Ingredients for the dough
- 280g or 2 cups roti flour (Elephant or Pillsbury atta. Available in most supermarkets or Indian grocery shops)
- 50g extra roti flour for dusting
- 1 cup water (room temperature)
- 2 teaspoons olive oil (optional)
Method to make the dough
- Add roti flour and oil to a medium-sized bowl
- Slowly add water covering the flour and mix the flour with your hands or use a wooden spoon
- Keep mixing until the dough is slightly sticky but not too watery.
- Knead the dough for 5 mins. If you have added too much water, just add some dry flour to make the dough smoother. If the dough is dry and flaky, add a little water.
- The dough should be soft enough to roll into a ball
- Wet a tea cloth or muslin and cover the dough for at least 30 mins
- If you have any dough leftover, it can be kept in the fridge in an air-tight container for up to three days.
- If you refrigerate the dough, take it out and leave it at room temperature before using it.
Ingredients for the stuffing
- 1 tiny red or white onion
- A few stalks of fresh coriander
- 2 or 3 green, red or yellow chillies (can use less according to taste and spice tolerance)
- 2 large potatoes
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon garam masala
- 1 teaspoon oil (olive or vegetable)
Method to make the aloo stuffing
- Boil potatoes until medium-soft, drain, and then put into a bowl.
- Chop the onions, coriander, and chillies into small pieces.
- Add all the ingredients and mash all the ingredients together thoroughly.
Method for making the aloo parathas
- Make 2 small round balls of dough and roll them into small round flat shapes.
- Cover one with 1 tablespoon of potato mixture and then put the other one on the top. Seal all sides.
- Sprinkle dry flour on top and then roll until thin on all sides.
- Heat a roti tawa (Indian pan) or a non-stick frying pan.
- Turn the gas/induction to medium heat.
- Cook on one side for 30 seconds, flip it over and cook for 30 seconds. Use tongs to protect your hands as a beginner.
- Once both sides are cooked, spread butter evenly and cook for 30 seconds.
- Turn it over, spread butter on the other side, and cook for 30 seconds.
- Keep turning it over and cooking till it’s golden and crispy on both sides.
Enjoy the aloo paratha with a dip or chutney of your choice. See my mint chutney recipe, which tastes great with parathas, or add the mint chutney to a greek yoghurt for another great variation.