For the Paratha dough:
750ml cake flour
5ml fine salt
320ml boiling water
60ml sunflower oil

For the filling:

  • 3 medium potatoes, boiled in their skins
  • 15ml fresh ginger, finely crushed
  • 2–4 green chillies, finely chopped (according to taste)
  • 45ml fresh coriander, finely chopped
  • 5ml red chilli powder
  • salt, to taste

To cook the Parathas:

  • 60ml butter, melted

For the mint and Cashew pesto:

  • 1 onion, roughly chopped
  • 30ml cold water
  • 200ml fresh mint leaves
  • 200ml fresh coriander
  • 2 green chillies, chopped
  • 1 clove garlic
  • 5ml cumin seeds
  • 40ml fresh lemon juice
  • salt, to taste
  • 2,5ml sugar
  • 45ml cashew nuts, chopped
  • 30ml olive oil


To make the Aloo Paratha :
1. To make the paratha dough: place the flour and salt in a mixing bowl. Add the boiling water and mix with a wooden spoon. Pour in the oil and mix well to combine.
2. Turn the dough out onto a work surface and while it’s still hot, knead it until smooth. Roll the dough into a ball until the cracks are no longer visible.
3. Slice the dough into 8 pieces and roll each slice into a ball. Place in a mixing bowl, cover with a damp cloth and allow to rest.
4. Meanwhile make the filling: peel the potatoes while they’re still warm and discard the skins. Roughly chop and then mash them and leave to cool.
5. Pound the ginger and green chillies in a pestle and mortar then stir into the mash, adding the coriander and chilli powder. Season to taste.
6. To assemble the parathas: flatten each piece of dough. Place some of the filling in the middle and then gather the edges of the dough to the centre to enclose it. Twist the central portion and pinch off any excess dough.
7. On a well-floured work surface, gently flatten each paratha with a rolling pin then roll it into a 15–17cm round.
8. Heat a tawa (Indian griddle pan) or heavy-based frying pan. Cook each paratha on one side until little bubbles appear, then turn it over and drizzle it with a little melted butter. Remove from the pan when they’re deep golden brown and have bubbled on both sides.
9. Serve the hot parathas with the mint and cashew pesto.

To make the Mint and Cashew Pesto: 
1. Place the onion and cold water in a blender and process until smooth.
2. Add the mint, coriander, green chillies and garlic and process again, adding a little more cold water, if necessary.
3. Once the mixture resembles a rough pesto, add the cumin seeds, lemon juice, salt, sugar and cashew nuts. Process until it resembles a thick paste.
4. Drizzle in the olive oil and blend for a few seconds. Check the seasoning and adjust if necessary.

This recipe serves 6 – 8.