Aloo Paratha is a traditional Indian breakfast flatbread that is stuffed with spiced potato. My take on it includes corn kernels to add some crunch and can be eaten as an appetiser, side dish, breakfast, lunch or dinner, although tradition dictates that it is a breakfast dish.
3 potatoes, cooked
5ml ground cumin
5ml dried chilli flakes
45ml parsley and chives, chopped
125ml corn kernels
Add the flour, salt and oil to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on low speed and add 150ml water. Add a little more water until the mixture comes together as a dough.
Knead/mix on medium speed for 4 minutes until you have a smooth, soft dough.
Cover and set aside for 15 minutes.
Grate the cooked potato into a mixing bowl.
Add the salt, cumin, chilli, parsley and corn kernels and mix well.
Divide the dough in four equal pieces.
Roll each portion into a circle of about 20 cm in diameter.
Spoon a quarter of the potato filling onto one half of the dough circle and spread it evenly.
Fold the other half of the dough over the filling and press the edges together.
Place a pan on medium-high heat and add a dash of vegetable oil.
Fry the flatbread for 3-4 minutes per side. Regulate the heat so that the bread cooks slower rather than burn.
Cut the flatbread into three portions and serve with yoghurt and fresh lemon to dip into.