Aloo Paratha (Delhi Stuffed Potato Flatbread) 🫓

Méthode

1. 1

   Knead atta with water, salt and oil into a firm, smooth dough — stiffer than bread dough; a soft dough tears under the potato. Rest covered 20 minutes.

2. 2

   Mix the filling while potatoes are hot enough to absorb salt but cool enough not to steam: everything in by hand, crushing the ajwain between your palms. Taste and adjust sour and hot — this mixture is already a dish.

3. 3

   Divide dough and filling into 8 each. Ball the filling slightly smaller than the dough. Flatten a dough ball into a disc in your palm, place the filling ball centre, gather the edges like a dumpling and seal a tight knob.

4. 4

   Press the sealed ball flat with your fingertips — never a rolling pin yet — dust with dry atta, then roll from the centre outwards in short, light passes to ~15 cm. If a crack opens, patch with a wet finger and dry flour.

5. 5

   Cook on a hot tawa/skillet dry for 40 seconds until tiny blisters appear, flip, butter or ghee the face, flip again, ghee the other, and press the edges with a cloth — steam trapped inside puffs it; then fan-slap and fold to release the steam so the bread stays soft for hours.

6. 6

   Stack in a cloth-lined pot (the paratha's thermos). Serve torn into pieces with cold curd, mango pickle, and a square of butter melting on top.