Aloo paratha with Tamarind & green chutney

﷽ Aloo Paratha with Green Chutney & Tamarind Chutney

Soft, flavourful aloo parathas stuffed with spiced potatoes, cooked with ghee until beautifully golden, and served with homemade green chutney and tamarind chutney.

This is one of those meals where the chutneys make the paratha even more special. I also love making the parathas ahead — I half-cook them and keep them refrigerated, then finish cooking them on the tawa whenever needed.

For the Paratha Dough

• Mix of white & brown flour
• Salt
• Yoghurt
• Ghee or oil
• Water, as needed

1. Add the flour, salt, yoghurt and ghee or oil to a bowl. Add water gradually and knead into a very soft, slightly sticky dough.
2. Apply a little oil over the dough and all around it. Cover and let it rest for 30 minutes.
3. After resting, the dough will become very soft and pliable, making it easier to roll and stuff.

For the Aloo Filling

• Potatoes
• Salt
• Turmeric powder
• Finely chopped onion
• Finely chopped parsley
• Pepper
• Garam masala
• Ajwain seeds
• A pinch of hing
• Paprika or chilli powder
• Fennel powder
• Cumin powder
• Amchur
• Chaat masala
• Dried mint leaves

1. Cook the potatoes with salt, turmeric powder and a little water.
2. I usually pressure cook them — after 1 whistle, lower the flame and cook for another 10–15 minutes.
3. Drain and allow the potatoes to cool completely.
4. Once cooled, mash the potatoes and add the onion, parsley and all the spices. Mix everything well.
5. Divide the potato mixture and roll into balls.

Stuffing & Rolling

1. Grease your hands lightly and divide the dough into balls. Try to make the dough balls and potato filling balls roughly the same size.
2. Flatten one dough ball into a small disc. Place a potato filling ball in the centre, bring the edges together and seal well.
3. Gently flatten the stuffed dough, then roll it out into a paratha.

I use a roti maker to roll/press the stuffed paratha. You can also use a rolling pin.

Cooking the Paratha

1. Heat a tawa on the stovetop and cook the paratha on both sides.
2. Spread ghee on both sides while cooking for a richer, more delicious paratha.
3. Make-ahead tip: I usually use the roti maker to press the stuffed parathas and make them half-cooked. Once cooled, I refrigerate them and cook them fully on a hot tawa as needed.

Tamarind Chutney

Ingredients

• Tamarind
• Hot water
• Finely chopped onion
• Finely chopped parsley
• Dill leaves
• A little potato filling
• Crushed ginger
• Salt
• Jaggery
• Paprika or chilli powder
• Pepper
• Fennel powder
• Cumin powder
• Garam masala
• Dried mint leaves
• Amchur
• Chaat masala

1. Soak the tamarind in hot water, cover and let it rest. Alternatively, boil the tamarind in water for a few minutes, then cover and let it cool.
2. Once cooled, squeeze the tamarind well and strain the liquid to get the tamarind water.
3. In a bowl, combine the chopped onion, parsley, dill, a little of the prepared potato filling, crushed ginger and all the spices.
4. Pour in the strained tamarind water and mix well.
5. Adjust the jaggery, salt and spices to taste.

Green Chutney

I usually prepare the green chutney base in a big batch and freeze it, which makes it really convenient whenever I need fresh chutney.

Green Chutney Base

• Mint leaves
• Coriander leaves
• Shallots, optional
• Ginger
• Garlic
• Green chilli
• Lime juice
• Salt
• Jaggery
• Chaat masala
• Cumin

Use approximately 1 part mint to 2 parts coriander.

• Blend everything together until smooth.

To Make the Green Chutney

To chutney base add in yoghurt and mix.

If using frozen chutney, add a little hot water to help defrost it.

Once softened, mix it with yoghurt to make the green chutney.

Adjust the consistency and seasoning to your liking.

To Serve

Serve the warm, ghee-brushed aloo parathas with homemade green chutney and tamarind chutney.

The combination of the warm, spiced potato filling with the creamy green chutney and sweet-tangy tamarind chutney is simply delicious.