How to make Romy Gill's aloo paratha

Originating from northern India, paratha is a comforting food, and for Romy Gill it’s aloo paratha that bats all other versions out of the park

(Ros Atkinson )

Aloo paratha is really very easy to make. It is a dish that originates in north India, but now it’s made everywhere. Any paratha is very comforting but aloo paratha, I think, is the ultimate comfort food.

The beauty of it is that it’s a complete meal in itself. People add different ingredients when making it, so it’s very versatile.

But at it’s core are ingredients that are easily available everywhere such as flour, spices, mashed potatoes, green chilies and fresh coriander leaves, meanings it’s very quick to make, as well as cheap.

The only skill you need is to use a rolling pin, and everything you make can be frozen as well, so there’s never any waste.

I change my recipe all the time. Sometimes I add onions, fenugreek or kale leaves, or I might add chaat masala or mango powder. You can keep changing the recipe as often you like, and if your diet is plant based, you can enjoy raita with coconut yogurt!

Aloo paratha

Makes 3 large or 4 small parathas

50g wholemeal flour
50g plain flour, plus extra to dust 
½ tsp salt
55-70ml of cold water, as required
1 tbsp oil, plus extra for drizzling and frying

For the filling

3 medium potatoes, peeled and boiled 
1 tsp grated ginger 
2 green chillies, chopped 
2 tsp chopped coriander 
½ tsp garam masala 
½ tsp ground coriander
½ tsp ground cumin 
1 tsp salt 

After the potatoes are boiled, mash in a bowl, add the other filling ingredients, mix and put to one side.

To make the parathas, tip the flours and salt into a medium mixing bowl. Pour in cold water, then mix with your hands until it comes together into a dough. If it feels a little dry, add a tiny splash of water. Knead for 5 minutes until smooth and elastic. Return to the mixing bowl, cover with a tea towel and leave to rest for while you are making you filling.

Divide the dough into 4 equal balls. There are 2 ways of doing it: either roll each ball out to a 2mm-thick disc and keep aside, or roll one at a time and fill with the potato mix. To fill, take one of the discs, top with 1 tablespoon of filling, bring the edges of the dough into the centre, then pinch to seal and form a pouch. Carefully flatten the pouch in your hands, then sprinkle with more flour and roll again, seam-side down, to 2mm thick. Repeat with all dough balls.

Heat a heavy-based frying pan over a medium heat and dry-fry the parathas, in batches, for one minute each side until small blisters form on the surface. Brush oil on both sides of the parathas, flip onto the other side and fry for 1-2 more minutes until nice and crispy.

Serve with raita, pickle and chutney.

Romy Gill’s restaurant is in Thornbury (Romyskitchen.co.uk). Follow her on instagram @romygill