When I want a taste of something exotic and comforting I make this recipe. It’s quick and easy and really hits the spot. Aloo paranta is a potato stuffed bread from India. It’s a very popular breakfast dish for Punjabis (people from the northern Indian state of Punjab). One usually has it with a side of yogurt and mango pickle. It really wakes the taste buds up. Homemade versions of this involve making the atta (bread dough) and rolling the round rotis out and adding the potato filling, rolling again, frying etc. That is fun, but I basically did that in half the time with my frozen rotis. You can make this recipe with just regular bread too—just panini style. Remember the good ole early 2000s with all the paninis. How we miss those days now.

INGREDIENTS

• 1 Tablespoon oil

• 2 small potatoes diced

• 1/4 onion chopped

• 1 clove garlic chopped

• 1 small piece of ginger, chopped

• 1 teaspoon cumin seeds

• 1 teaspoon black mustard seeds

• 1 pinch Chaat Masala (if you have it) otherwise omit

• 1/2 lime juice

• Salt as needed

• 2 defrosted rotis or two slices of bread

METHOD

1. Add oil to pan to heat

2. Throw in all your spices and vegetables and fry until soft. You can add a little water to help the potatoes steam a bit.

3. Squeeze lime juice over the top

4. Add salt as needed

5. Set aside

6. Take your rotis or bread and add potato picture on top. Place other roti or slice of bread on top. If using roti, seal the sides with a fork. You can also do it with one roti, place mixture in the middle and fold over and seal with a fork (pictured above).

7. Fry in the pan with and residual oil—or you can add a teaspoon more if you need to. Fry on both sides until brown, make sure to push down with a spatula to seal it. If you’re using bread feel free to use butter instead of oil—you’re going to make it like a grilled cheese.

8. Serve with mango pickle and yogurt, coriander chutney, or a tomato salsa.