Aloo Paratha & Raita

📝 Ingredients

• 270 g wholemeal flour (250 g for the dough, 20 g for dusting)
• 150 ml lukewarm water
• 500 g potatoes (about 3 medium)
• 15 g fresh ginger
• 20 g fresh coriander (15 g for the filling, 5 g for the raita)
• 1.5 tsp ground cumin (1 for the filling, ½ for the raita)
• ½ lemon (for 1 tbsp juice)
• 2 tbsp sunflower oil
• 400 g natural yoghurt made with semi-skimmed milk
• ½ cucumber (about 150 g)
• Salt

🍴 Utensils

• Mixing bowl
• Saucepan
• Rolling pin
• Non-stick frying pan
• Grater
• Spatula

📖 Steps

1. In the mixing bowl, combine 250 g of the flour with ½ tsp salt. Gradually pour in the lukewarm water while mixing, then knead for 5 minutes until you have a soft, smooth dough that no longer sticks. Cover with a tea towel and leave to rest for 20 minutes.
2. Meanwhile, peel the potatoes, quarter them and cook in the pan of boiling salted water for 15 to 20 minutes, until the tip of a knife slides in without resistance. Drain and leave to steam dry for 5 minutes.
3. Mash the potatoes very finely with a fork: the smallest lump could tear the dough. Add the peeled and grated ginger, 15 g chopped coriander, 1 tsp cumin, the lemon juice and some salt. Leave to cool slightly and shape into 4 balls.
4. Divide the dough into 4 equal balls. Flatten one ball into a 12 cm disc, place a ball of filling in the centre, bring the edges up over it like a pouch and pinch to seal well. Gently flatten with your palm.
5. Flour the work surface generously and roll out each flatbread with the rolling pin into an 18 to 20 cm disc, without pressing too hard. If the filling breaks through, plug the hole with a pinch of flour and carry on.
6. Heat the frying pan over a medium-high heat, without any fat. Cook one flatbread for 1 minute, until small bubbles appear, then flip it and brush the top with a little oil using the back of a spoon.
7. Flip again, oil the other side and cook for 2 to 3 minutes, pressing down with the spatula, until both sides are speckled with golden spots. Keep warm in a tea towel while you cook the rest.
8. Make the raita: grate the cucumber, squeeze it between your hands to remove the water, then mix it with the yoghurt, ½ tsp cumin, 5 g chopped coriander and a pinch of salt.
9. Serve the parathas hot with the raita. To take away, leave the flatbreads to cool, wrap them in foil and carry the raita in a sealed jar, kept cool.