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.


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


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.
Take a dough ball and flatten it on a floured surface. Take a ball of potato mixture and place it in the centre. Lift the dough around the potato mixture to cover it entirely and close and pat flat. Gently roll out the flatted disc to roti, place on a hot frying pan/ Tawa, and cool on medium heat on both sides. Serve with sweet chutney, green chutney and some yoghurt.
Serves 4
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