Paratha

A layered, flaky whole wheat flatbread made by folding ghee into the dough repeatedly, then pan-frying until golden, crisp-edged and shatteringly layered inside. The Punjabi paratha: plain, stuffed with spiced potato, or made with carom seeds: is the most satisfying breakfast in the world, served with white butter, achaar and a glass of lassi.

Origin: Punjab & North India

From the journey of Wheat.

Paratha (from Sanskrit "parat" meaning layers, and "atta" meaning flour) is the layered evolution of the simple chapati, developed in the rich wheat-growing Punjab region where ghee was plentiful. References to layered breads cooked in fat appear in medieval Indian texts. The aloo paratha (potato-stuffed) became the defining breakfast of Punjab and is now synonymous with Punjabi identity worldwide; from Amritsar to London to Toronto. Street-side paratha walas who have cooked nothing but parathas for generations are revered as masters.

Ingredients

  • 400 g atta (whole wheat flour)
  • 220 ml water, warm
  • 1 tsp salt
  • 80 g ghee or butter, plus more for cooking
  • 400 g boiled potatoes, mashed (for filling)
  • 2 Green chilli, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp ground cumin
  • 0.5 tsp garam masala
  • small bunch Fresh coriander, chopped

Method

  1. Make the dough: combine atta, salt and water into a soft, pliable dough. Knead 5 minutes. Rest covered for 30 minutes.
  2. Mix mashed potatoes with green chilli, ginger, cumin, garam masala, coriander and salt. Divide into 6 portions.
  3. Divide dough into 6 balls. Roll each into a 12cm disc. Place a potato portion in the centre, gather the edges and seal tightly. Flatten gently with your palm.
  4. Roll out the stuffed ball carefully into a 20cm disc. The filling will try to escape; keep the rolling even and the pressure gentle.
  5. Heat a tawa over medium-high heat. Cook the paratha for 1 minute, then flip. Spoon 1 tsp ghee around the edges and onto the surface. Flip again, press with a spatula, add more ghee until both sides are golden and blistered.
  6. Serve immediately with cold white butter, mango achaar and plain yoghurt.
The Gastrographer

The Gastrographer

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