Aloo Paratha (Vegan) with Coriander Chutney

Ingredients

• 250 gWheat flour
• 500 gPotato
• 60 gGreen onion
• 50 gCoriander
• 10 gMint
• 10 gGinger
• 1 cloveGarlic
• 1 pcsChili
• 6 gGaram masala
• 4 gCumin
• 2 gChili powder
• 2 gTurmeric
• 25 mlLemon juice
• 35 gRapeseed oil
• 12 gSalt
• 200 mlWater

Instructions

1. 1

   Mix the dough

   • Combine flour and salt in a bowl
   • Add water and knead into a smooth dough
   • Work in the oil
   • Rest covered
2. 2

   Cook the potatoes

   • Boil potatoes in salted water until tender
   • Drain and let steam off briefly
   • Roughly mash while warm
3. 3

   Season the filling

   • Add spices and lemon juice to the potatoes
   • Fold in cilantro
   • Taste and let cool
4. 4

   Blend the chutney

   • Roughly chop cilantro, mint, and chili
   • Blend finely with lemon juice, salt, and water
   • Adjust texture with water
5. 5

   Stuff the parathas

   • Divide dough into equal pieces
   • Roll each piece into a small disc
   • Place filling in the center
   • Seal the dough over the filling
   • Roll out gently
6. 6

   Pan-fry the parathas

   • Heat a pan over high heat
   • Toast the paratha on both sides
   • Brush with oil
   • Fry until golden and crisp
   • Keep warm and serve with chutney