By Nathan Mahidhara

My Nani lives in the kitchen. Since living in India in her early years, she learned to cook at the age of five. At seven, she was making chai and cooking dinners daily for her parents, who worked multiple jobs to provide their kids with a good education and put food on the table. She learned to make parathas from her mother, who had learned it from her mother, and so on. For decades, the recipe travelled with my Nani as she immigrated to Canada, settling in a small suburban community in Winnipeg. Through all her hardships in surviving in a new country, her parathas are a symbol of where she came from, the deep cultural roots signifying that a piece of her childhood still exists.

Whenever I see her, her hands are always dusted with flour and water, moving quickly and effortlessly through the kitchen. The dough folded and stretched under her fingers, as she worked to mould it into the signature circular shape we see today. She placed the batter on the stove, the ghee and aloo hissing on the hot tava, sending scented steam into the air. A smell of haldi and gobi drifts with it. A warm, spicy scent drifted through the house, curling around every corner, making everyone’s nostrils perk up. Watching her cook was mesmerizing. She never measured anything, just took a pinch of this, a cup of that, and yet, every single paratha was always golden, flaky, and delicious.

Now, every time I go to my cousin’s house, mealtimes are one of the best parts of the day. Every night, we gather around the dinner table, the parathas the centre of attention, steaming as their golden scent radiates through the air. Accompanying it are bowls of dal, beans, curry, and rice, a full buffet right at our home.

To me, these parathas are more than just a meal. They’re few and far between, on the few times a year she makes it down to Ottawa. Every bite reminds me of my Nani’s presence and how blessed I am to be able to share her legacy.
Recipe:

​Aloo Paratha (potato-stuffed flatbread) 

Supplies:
  • One Rolling Pin
  • A Tava
  • A Spatula
Ingredients
Dough: 
  • 350g whole wheat chapati flour 
  • 1/2 tsp salt
  • 1 tbsp oil or ghee, plus extra for cooking
  • 260ml warm (you should be able to touch it without burning yourself) water 

Potato Filling: 
  • 5 medium-sized potatoes (about 800g), boiled, peeled, and cooled
  • Fresh ginger, peeled and finely chopped or grated
  • Coriander, finely chopped

  • 1 tsp ground cumin
  • 1/2 tsp red chili powder 
  • 3/4 tsp salt (or to taste) 
Instructions
1. Prepare the Dough
  • In a large bowl, combine the flour and salt. Add the oil or ghee and mix with your fingers to form a crumbly mixture.
  • Slowly add warm water and knead the mixture into a soft, pliable dough. The dough should not be too dry or too soft. The Paratha should be able to maintain its shape, but should be easily bendable and provide little resistance when bit into.
  • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. Resting is crucial for a soft, easy-to-roll paratha. 
2. Make the Filling
  • Ensure the cooked potatoes have cooled completely (warm potatoes add moisture). Mash or grate the peeled potatoes into a bowl.
  • Add all the remaining filling ingredients: green chilies, ginger, fresh coriander, garam masala, ground cumin, red chili powder, carom seeds, dried mango powder, and salt.
  • Mix everything well using clean hands until combined. Taste and adjust the seasoning as needed.
  • Divide the filling into equal portions (you should get about 8-10) and roll them into balls. Divide the dough into the same number of equal portions. 

3. Assemble and Roll the Parathas
  • Take one dough ball and flatten it into a small disc (about 3-4 inches in diameter) using a rolling pin or your fingers, dusting with dry flour as needed.
  • Place one ball of potato filling in the center of the disc. Bring the edges of the dough together, pinching them at the top to seal the filling inside, like a dumpling or pouch. Pinch off any excess dough.
  • Gently flatten the stuffed dough ball with your palm. Place it on a lightly floured surface and gently roll it out into a flat disc, about 6-8 inches in diameter. Be careful not to press too hard, or the filling may tear the dough. 
4. Cook the Parathas
  • Heat a tava (griddle) or a non-stick frying pan over medium heat.
  • Place the rolled paratha on the hot pan and cook for about 1-2 minutes, or until small bubbles appear on the surface.
  • Flip the paratha over. Apply a bit of ghee or oil to the top surface. Cook this side for another minute.
  • Flip it again and apply oil to the other side. Cook until golden brown spots appear on both sides and the paratha is cooked through, pressing gently around the edges with a spatula to ensure even cooking.
  • Transfer the cooked paratha to a plate and repeat the process for the remaining parathas. Keep the cooked parathas warm by wrapping them loosely in a clean kitchen towel or foil.