Aloo Paratha
Aloo Paratha — a beloved North Indian stuffed flatbread: crisp golden parathas with a spiced potato filling, perfect with curd, pickle, or chutney. Easy to make, filling, and great for breakfast or a comforting meal.
2 weeks ago
Ingredients
For the dough
For the filling
Nutrition Facts (per serving — 2 parathas)
- Calories 380
- Total Fat 12 g
- Saturated Fat 4 g
- Cholesterol 0 mg
- Sodium 420 mg
- Total Carbohydrate 60 g
- Protein 8 g
Instructions
- 1 Make the dough: In a bowl, mix whole wheat flour and salt. Add water little by little and knead to a soft, pliable dough. Add 1–2 tsp oil and knead for 2–3 minutes. Cover and rest for 20 minutes.
- 2 Prepare the filling: Mash boiled potatoes until smooth. Add chopped green chillies, coriander, roasted cumin powder, amchur (or lemon juice), red chilli powder, salt, and ajwain if using. Mix well and taste; adjust seasoning. Divide into 8 equal portions and roll into balls.
- 3 Roll & stuff: Take a dough ball, dust with flour, roll into a small disc (3–4 inch). Place a potato ball in center, bring edges together to seal, flatten gently and dust with flour. Roll carefully into a 6–7 inch paratha — don’t press too hard to avoid tearing.
- 4 Cook: Heat a tava or skillet over medium-high heat. Place rolled paratha on hot tava. Cook for 30–40 seconds until small bubbles appear; flip. Add a little ghee or oil, press gently with a spatula and cook until golden brown spots appear. Flip again and cook, adding ghee as needed, until both sides are nicely browned and cooked through.
- 5 Serve hot: Stack parathas on a plate and smear with butter if desired. Serve immediately with plain yogurt, mango pickle, or green chutney.
Storage Tips
- 1 Cooked parathas: Store in an airtight container for up to 24 hours at room temperature, or refrigerate for 2–3 days. Reheat on a hot tava or oven to retain softness.
- 2 Uncooked stuffed parathas: Freeze separated by parchment paper in a zip bag for up to 1 month. Cook directly from frozen on a hot tava (add a minute or two to cooking time).
Pro Tips
- 1 Use drier potatoes: Overly moist potatoes make the filling soggy. Steam-boiled potatoes and mash while still warm for best texture.
- 2 Light hands when rolling: If the paratha tears while rolling, patch it with a little dough and roll gently. Dust with minimal flour to avoid toughness.
- 3 Flavor boost: Fry 1 small finely chopped onion in 1 tsp oil until golden and add to the filling for extra texture and flavour (optional).
