Recipe- Perfect For Breakfast Aloo Parantha

An Indian breakfast? In the morning? INDIAN?!? Well, yes. I do know this isn't something you'd normally consider eating, but I promise you, the aloo parantha is up there with a stonking good fry up. These parantha can also be stuffed with other vegetables, too, from spicy cauliflower to grated mooli (white radish). This is a real homely dish; one of those that don't just fill you up but make you feel better for eating it.

Aloo Parantha Ingredients

Stuffing

3 medium potatoes
1 tsp salt
1 or 2 chillies, finely chopped
½ tsp carom seeds
1 tsp garam masala
1cm piece of ginger, grated
Handful fresh coriander leaves, chopped
1 tsp dried fenugreek leaves

Roti Dough

500g atta, wholemeal flour
Water
1 tsp butter/ghee or vegetable oi500g atta, wholemeal flour
Water
1 tsp butter/ghee or vegetable oil

Aloo Parantha Method

- Boil the potatoes whole with the skin on for about 20 minutes. When soft remove from the water and leave to cool.

- Peel the potatoes and grate into a large bowl.

- Add all remaining ingredients for the stuffing. Stir together using your hand until the stuffing comes together like dough. Divide into 4 equal sized balls.

- Try replacing the potatoes with grated raw cauliflower or grated mooli (Indian radish) - (make sure you squeeze any excess liquid out of the mooli).

- Make the roti dough and make two dough balls. Put some dry flour (atta) on a plate for dusting.

- Roll out each ball of dough so you have 2 thick discs (roti) approx 10cm in diameter, dusting when required to stop them sticking.

- Take one ball of stuffing and put it on one of the rotis and press it down to spread it out a little.

- Place the second roti on top of the first one and squeeze the edges together to seal in the stuffing.

- Flour the stuffed Parantha and begin to roll out again. Carefully flip over when required - be gentle as you want the stuffing to stay inside. Roll out to about 15-20cm in diameter.

- Place the Parantha flat on the heated thava and leave to cook for a few seconds. (The thava needs to be on a medium heat - if too hot the Parantha will burn.) You will see the colour of the Parantha darken after about 20 seconds.

- Carefully turn it over. Smear butter on the top while the second side is cooking. It should begin to puff up after a few seconds. Turn it over again (there will be a lot of steam).

- Butter the second side and leave it to cook for a few seconds then turn it over again. The Parantha should be a golden brown colour with small brown spots.

- Remove from the tava and place on some kitchen roll. The bread should be nicely crisp with lovely soft spiced potatoes inside.