Ginger Chai & Golden Cloud Aloo Paratha
This Ginger Chai & Golden Cloud Aloo Paratha recipe is a delicious north Indian recipe that features delicious and fragrant ginger and chai flavours. This dish is an all-time favourite and goes well with any dish.
Using just a few ingredients you can make delicious Aloo Paratha using Golden Cloud and pantry ingredients. Impress your family with this traditional Indian dish. See the recipe below.
Ingredients:
For Ginger Chai
- 2 tbsp loose tea leaves (or four tea bags)
- 1 tbsp fresh ginger, roughly chopped
- 500-600ml boiling water
- 300-400ml milk
- Sugar to taste
Aloo filling:
- Three large potatoes
- 4 tbsp fresh coriander, finely chopped
- 4 tbsp fresh mint, finely chopped
- 1 tbsp fresh green chilli, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- one onion, finely chopped
- 1 tbsp red chilli powder
- 2 tsp cumin powder
- ¼ tsp turmeric
- 3 Ghee or butter
- Salt to taste
Paratha dough:
- 2 cups Golden Cloud Flour
- 1 tsp salt
- 2 tsp sugar
- 6 tbsp ghee, melted
- 250-300ml boiling water
- Flour for dusting
Method:
For Ginger Chai:
- Add the boiling water, tea leaves (or bags), and ginger. In a heavy-based pot, Boil on high heat for 5 minutes.
- Lower the heat and add the milk and sugar.
- Brew for 5 minutes on low to medium heat. Bring to a heavy boil in the last 3-4 minutes. Strain and serve.
For Aloo Filling:
- Boil potatoes until soft. Drain and place back into the pot.
- Mash potatoes and add salt, ginger, garlic, onion, chilli powder, cumin, turmeric and ghee/butter whilst potatoes are warm and combine.
- Allow cooling, then add the coriander, mint and green chilli.
- Divide the mixture into six balls.
For the Paratha dough:
- Sift the flour with salt. Add sugar.
- Rub in 3 tablespoons of ghee at first to get a fine breadcrumb consistency.
- Add in rapidly boiling water and mix with a wooden spoon. Add 3 tbsp ghee and then knead with hands.
- Leave to rest for 5-10 minutes. Divide into six balls.
Serves 4