All posts tagged: paratha

Aloo Stuffed Thepla K.O Rasoi

Aloo Stuffed Thepla

The love child of Gujarati Thepla and Aloo Paratha. If you’re looking for a flatbread with big, bold flavours, you’ve come to the right place. The traditional Thepla of my childhood are unstuffed and served spread with butter or ghee. Paired with Sukha Bateta nu Shaak (dry potato and cashew curry), it’s family comfort food at its best. My memories of eating Thepla made by the expert hands of my mum are ones I still treasure today. They would be smoking hot off the tawa, rolled up like a cigar and dripping with golden butter – and first thing in the morning too. Thepla are the ultimate breakfast bread and waking up to the smell of them toasting on a hot pan outweigh the feeling of hitting snooze on Sunday morning. Trust me. Packed with the smoky, slightly-bitter caramel notes of fresh fenugreek leaves, these turmeric-hued discs of fluffy bread are one of the most iconic recipes of Gujarat. Traditional Thepla are as I said, eaten with potato curry, masala chai, pickles and chutneys. Here, …

Jalebi Paratha Dough

Jalebi Paratha

I’m yet to meet someone who doesn’t bask in the crisp, flaky gloriousness of ghee-cooked paratha. They’re like the classy, generous older sister of chapattis and perfect for scooping up rich curries and daals. You can glam them up any way you like; stuff them with spicy mashed potato, crushed peas, fresh paneer or grated vegetables. My personal favourite is peppery mooli (white radish), but I’m also wild about plain flaky paratha including the ones that are made with fresh coconut milk, South Indian style. These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. To make Jalebi, first a batter is made with flour and yoghurt, which is piped directly into hot oil in coiled circle shapes to create a beautiful ‘spider-web’. The hot fritters are then lifted out of the oil and plunged into a hot sugar syrup spiced with cardamom and saffron until soaked through. They are served warm or cold at special occasions with ‘gathia’, long savoury snacks made with chickpea flour …

aloo paratha

Aloo Paratha

I fell in love with paratha at the age of four, when I was the proud owner of various miniature kitchen utensils that looked like they’d been manufactured in toy town. I’d use my hot pink chapatti board and rolling pin to make baby paratha, which my mum would cook and my pa would wolf down with gusto, whilst telling me I was a great chef. And that was all it took – I had discovered my love of Indian breads. Forget your typical puff of glitter – for this strange little Indian Barbie, childhood was all about that magical cloud of chapatti flour. Indian breads, without a doubt, are perceived as the fiddliest things to make at home, especially if you’ve never done them before. Aloo Paratha are made by stuffing mashed, spiced potatoes and onions into chapatti dough and rolling so that the dough envelopes the layer of filling inside. Then they’re lightly sizzled in ghee, butter or oil until golden all over. Once cooked, the filling will remain enclosed in the crisp …