Sourdough Potato Paratha Recipe – Whole Wheat & Ajwain Flavors

Last Updated on 5 months ago by Neha Deshmukh

Sourdough Potato Paratha Recipe – Whole Wheat & Ajwain Flavors

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky, stuffed flatbread, especially when paired with a dollop of yogurt and your favorite pickle. I’ve been experimenting with sourdough in Indian cooking for a while now, and this Sourdough Potato Paratha is a total winner. The slight tang from the sourdough adds a beautiful depth of flavor, and the whole wheat flour makes it wonderfully wholesome. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average aloo paratha (potato paratha). We’re taking things up a notch with the goodness of sourdough! Here’s why you’ll adore this recipe:

• Flavorful: The sourdough starter lends a subtle tang that complements the spiced potato filling perfectly.
• Healthy: Whole wheat flour provides fiber and nutrients.
• Aromatic: Carom seeds (ajwain) add a delightful aroma and aid digestion.
• Soft & Flaky: The kneading technique and ghee ensure a melt-in-your-mouth texture.
• Versatile: Perfect for breakfast, lunch, or dinner!

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 2 cup whole wheat flour (approx. 240g)
• 0.5 cup sourdough starter (approx. 120g) – active and bubbly is best!
• 0.5 teaspoon salt (approx. 3g)
• 0.5 cup water (approx. 120ml)
• 3 tablespoon water (approx. 45ml) – for the potato filling
• 0.5 teaspoon carom seeds (ajwain) (approx. 2.5g)
• 2 tablespoon ghee (approx. 30g) – plus extra for cooking
• 2 teaspoon oil (approx. 10ml)
• 2 large potatoes (approx. 300g)
• 1 inch ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tablespoon fresh cilantro/coriander leaves, chopped
• 0.5 teaspoon salt (approx. 3g)
• 0.5 teaspoon coriander powder (approx. 2.5g)
• 0.5 teaspoon chili powder (approx. 2.5g)
• 0.5 teaspoon cumin powder (approx. 2.5g)
• 0.5 teaspoon fennel seeds (approx. 2.5g)
• 0.5 teaspoon garam masala (approx. 2.5g)
• 0.25 teaspoon amchur powder (dry mango powder) (approx. 1.25g)
• 0.25 cup ghee (approx. 60g) – for brushing

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Sourdough Starter: This is the star! Make sure your starter is active and bubbly. If it’s been in the fridge, give it a feed a day before you plan to make the parathas.
• Whole Wheat Flour (Atta): I prefer using a good quality whole wheat flour for the best flavor and texture. You can find this at most Indian grocery stores.
• Carom Seeds (Ajwain): These little seeds are amazing for digestion and add a unique flavor. Don’t skip them! Lightly roasting them before adding to the dough enhances their aroma.
• Ghee: Ghee adds a richness and flavor that’s hard to beat. It also helps create those flaky layers. You can use butter as a substitute, but ghee is traditional and really elevates the taste.
• Regional Spice Variations: Feel free to adjust the spices in the potato filling to your liking! Some people add a pinch of turmeric, dry mango powder (amchur), or even a touch of pomegranate seeds for extra tang.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these delicious parathas:

1. Prepare the potato filling: Cook potatoes in an Instant Pot for 25 minutes on manual pressure. Peel, grate, and mix with spices, green chilies, ginger, cilantro, and salt.
2. Make the dough: Combine sourdough starter, water, whole wheat flour, salt, ghee, and carom seeds in a large bowl. Knead into a soft dough, adding more water if needed. Rest for 15-20 minutes, covered.
3. Divide the dough: Divide the dough into 10 equal balls.
4. Assemble the parathas: Flatten each dough ball into a 4-inch disc. Place a generous spoonful of potato filling in the center.
5. Seal and roll: Seal the edges tightly, creating a neat parcel. Gently roll out each paratha into a 6-inch circle using flour to prevent sticking.
6. Cook the parathas: Heat a skillet or tawa over medium heat. Cook each paratha until bubbles start to form.
7. Brush with ghee: Brush generously with ghee and flip. Cook until golden brown spots appear on both sides.
8. Serve hot: Enjoy immediately with your favorite accompaniments!

Expert Tips

A few little things that make a big difference:

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Resting is key: Allowing the dough to rest helps develop gluten and makes it easier to roll.
• Use enough flour: When rolling, use enough flour to prevent sticking, but not so much that it makes the parathas dry.
• Medium heat is your friend: Cooking on medium heat ensures the parathas cook through evenly without burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with vegan butter or oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the water content.
• Spice Level Adjustment: Add more or fewer green chilies and chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These parathas are perfect for special occasions like Holi or Lohri. During Lohri, my family always makes a big batch to share with neighbors.

Serving Suggestions

These parathas are delicious on their own, but even better with:

• Yogurt (plain or flavored)
• Pickle (mango, lime, or mixed vegetable)
• Curry (chana masala, dal, or vegetable curry)
• Chai (a warm cup of spiced tea)

Storage Instructions

• Leftover parathas: Store in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet or in the microwave.
• Potato filling: You can make the potato filling ahead of time and store it in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. What is the best way to knead sourdough paratha dough for a soft texture?

Knead gently for about 5-7 minutes. The dough should be soft and pliable, not overly elastic. Resting the dough is also crucial!

2. Can I make the potato filling ahead of time? How should I store it?

Yes, absolutely! Store the filling in an airtight container in the refrigerator for up to 3 days.

3. What can I substitute for ghee in this recipe?

You can use butter or oil, but ghee adds a unique flavor and texture.

4. My parathas are getting too hard. What am I doing wrong?

You might be over-kneading the dough or using too much flour when rolling. Also, ensure you’re brushing with enough ghee while cooking.

5. What is ajwain (carom seeds) and why is it used in Indian cooking?

Ajwain has a slightly bitter and pungent flavor and is known for its digestive properties. It’s commonly used in Indian breads and snacks.

6. Can I use a regular skillet instead of a tawa?

Yes, a regular skillet works just fine! Just make sure it’s non-stick and heats evenly.