By Jan Calvert
Rimpu Bains, of Leeds City Libraries, describes her favourite winter comfort food: Aloo Paratha.
The delicious, homemade flatbread is stuffed with spiced potato and originates from the Punjab in North India. Traditionally, ‘paratha’ is eaten as a filling breakfast food or is served in Indian cafes in Leeds as brunch.
Coming from Sanskrit, ‘para’ means layers and ‘atta’ is the word for flour.
Full of immune boosting foods such as ginger and garlic, the spiced potato filling adds a boost to your health and is cheap and nutritious to make.
Fresh coriander is rich in vitamins and is thought to stimulate digestive enzymes.
METHOD
Fry a tablespoon of cumin seeds in ghee or a little olive oil, add a chopped onion and finely chopped fresh garlic and ginger root.
Add the spices – freshly chopped green chilli, dried methi leaves, fresh coriander and a pinch of garam masala spice.
Meanwhile, boil and mash a couple of potatoes and add them to the spice. Leave to cool.
To prepare the ‘atta’ dough, just mix flour with water and knead and rest.
Divide into portions and flour lightly.
Roll two at a time into equally sized circles.
Add a generous tablespoon of the spiced potato to the first flat dough and place the second on top.
Roll together with the spicy potato inside to make the stuffed flatbread.
Use a heavy duty frying pan or a ‘tawa’ is traditionally used in Punjabi households.
Add a little ghee or olive oil and fry both sides.
Serve with butter, fresh yogurt or a pickle of choice.
Rimpu said: “During childhood days, aloo paratha was our favourite weekend breakfast treat.
“It can be served with an Indian masala tea, herbal tea or slice of lemon in water.”
- More nutritious winter recipe ideas can be found in Leeds Libraries, under the cookery section.
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