Aloo paratha, done sensibly

Aloo paratha is pleasure food, and it deserves a place at your table. This version does not strip out the joy. It simply does three sensible things: a thick, well-spiced filling so one paratha satisfies, ghee that is measured instead of poured, and always a full bowl of curd on the side. Keep it for weekends, eat it hot, enjoy every bite.

Why it helps

Guilt eating and secret eating do more damage than one honest paratha ever will. A generous filling means more potato and spice per bite, so one paratha with curd feels like a meal instead of a warm-up. The curd adds protein, which slows the meal down and keeps you satisfied longer. If parathas are a food you crave and then feel bad about, read why cravings happen. Planned pleasure beats guilty seconds.

Ingredients (serves 3, makes 3 parathas)

• 1.5 cups whole wheat atta, plus extra for dusting
• Water, to knead a soft dough
• 3 medium potatoes, boiled and mashed
• 1 small onion, very finely chopped
• 1 green chilli, finely chopped
• 2 tablespoons chopped coriander
• 1/2 teaspoon each: roasted jeera powder, garam masala, amchur
• Salt to taste
• 3 teaspoons ghee, measured, one per paratha
• 3 bowls of plain curd, to serve

Method

1. Knead the atta with water into a soft dough. Rest it for 15 minutes. Curious about flours? See which atta works best.
2. Mix the mashed potato with onion, green chilli, coriander, all the spices and salt. Taste it, the filling should be punchy.
3. Divide the dough into 3 balls and the filling into 3 generous portions. The filling portion should look almost as big as the dough ball.
4. Roll a dough ball into a small disc, place the filling in the centre, gather the edges to seal, and flatten gently.
5. Dust with atta and roll out slowly and evenly, without pressing hard, into a paratha.
6. Cook on a hot tawa until brown spots appear on both sides.
7. Brush with one measured teaspoon of ghee, half on each side, and cook till golden and blistered.
8. Serve hot with a full bowl of curd and a small piece of pickle. One paratha, one bowl of curd, that is the plate.

Make it your own

• Mix a handful of grated paneer or crumbled boiled peas into the filling for extra protein.
• Swap half the potato for mashed cauliflower or mooli for a lighter filling.
• Ghee is not the villain here, the quantity is the question. See is ghee healthy.

Enjoy it as part of the CurviCare Plate philosophy, where weekend favourites are portioned, not banned. More balance ideas at PCOS foods to eat and avoid.