Golden Cloud Ginger Chai & Aloo Paratha
Aloo paratha is a popular Indian flatbread stuffed with a delicious spiced potato mixture, rolled and fried with a generous amount of ghee.
Time: 30 minutes
Recipe by: Sadika Fakir
For Ginger Chai
2 tbsp loose tea leaves (or 4 tea bags)
1 tbsp fresh ginger, roughly chopped
500-600ml boiling hot water
Sugar to taste
3 large potatoes
4 tbsp fresh coriander, finely chopped
4 tbsp fresh mint, finely chopped
1 tbsp fresh green chili, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 onion, finely chopped
1 tbsp red chili powder
2 tsp cumin powder
¼ tsp turmeric
3 Ghee or butter
Salt to taste
2 cups Golden Cloud Flour
1 tsp salt
2 tsp sugar
6 tbsp ghee, melted
250-300ml boiling water
Flour for dusting
For Ginger Chai:
In a heavy based pot, add the boiling water, tea leaves (or bags) and ginger. Boil on high heat for 5 minutes. Lower the heat and add the milk and sugar.
Brew for 5 minutes on low to medium heat. Bring to heavy boil in last 3-4 minutes. Strain and serve.
For Aloo Filling:
Boil potatoes until soft. Drain and place back into the pot.
Mash potatoes and add salt, ginger, garlic, onion, chili powder, cumin, turmeric and ghee/butter whilst potatoes are warm and combine.
Allow to cool then add the coriander, mint and green chilli.
Divide mixture into 6 balls.
For the Paratha dough:
Sift the flour with salt. Add sugar.
Rub in 3 tablespoons of ghee at first to get a fine breadcrumb consistency.
Add in rapidly boiling water and mix with wooden spoon. Add 3 tbsp ghee and then knead with hands.
Leave to rest for 5-10 minutes. Divide into 6 balls
Take a dough ball and flatten it on a floured surface a little bit. Take a ball of potato mixture and place it in the center. Lift up the dough around the potato mixture to cover it completely and close and pat flat. Gently roll out the flatted disc to a roti and then place on a hot frying pan/ Tawa and cool on medium heat in both sides.
Serve with sweet chutney, green chutney and some yogurt.