Description
Aloo Paratha is a traditional Indian stuffed flatbread filled with a flavorful mixture of mashed potatoes, spices, and fresh herbs. This recipe guides you through making the soft, elastic dough and preparing a spicy potato filling, then cooking the parathas on a stovetop skillet to golden perfection. Perfect for breakfast, lunch, or dinner, these parathas can be served with chutney or yogurt but are delicious on their own.
Ingredients
Scale
Dough
- 2 1/2 cups plain white flour
- 1 tsp salt
- 1 cup water
For Cooking
- 2 tbsp vegetable oil (or any cooking oil), ghee or butter
Filling
- 1 1/2 cups mashed potato
- 1/2 cup shallots/scallions, chopped
- 2 tbsp fresh coriander/cilantro, roughly chopped (optional)
- 1/2 tsp fresh ginger, grated (optional)
- 1 tsp Garam Masala
- 1 tsp Ajwain/Carom seeds OR 1 tsp thyme
- 1/4 tsp chili powder
- 1/2 tsp salt
Instructions
- Make the Dough: Place the flour, water, and salt in a bowl. Stir initially with a table knife then use your hands to combine until the dough begins to form.
- Knead the Dough: Transfer the dough onto a work surface and knead it about 60 times until it is smooth, elastic and not sticky or crumbly.
- Rest the Dough: Form the dough into a ball, cover with cling wrap, and let it rest at room temperature for at least 20 minutes up to a few hours. Do not refrigerate.
- Prepare the Filling: In a bowl, mix all the filling ingredients together until well combined.
- Preheat Oven: Turn the oven to a very low temperature to keep the cooked parathas warm later, since only one can be cooked at a time.
- Divide the Dough: Cut the rested dough into 4 equal pieces using a knife.
- Roll Dough Pieces: Take one piece and roll it out with a rolling pin into a circle roughly 18cm (7 inches) in diameter.
- Add Filling: Place about 1/3 cup of the potato filling into the center of the rolled dough.
- Seal the Paratha: Gather the edges of the dough around the filling, removing excess air inside, and pinch the edges together to seal completely.
- Shape the Paratha: Slightly flatten the filled dough ball and then shape it into a circle by hand.
- Roll Again: Place the dough ball with the sealed side facing down and roll it out gently to approximately 1 1/2 cm (2/3 inch) thickness. Repeat with the remaining dough balls.
- Heat Pan: Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.
- Cook First Side: Place one paratha in the hot pan and cook for about 1 minute 45 seconds until the underside turns golden brown.
- Cook Second Side: Flip the paratha over and cook the other side for 1 minute 30 seconds until golden brown.
- Keep Warm: Transfer the cooked paratha to a wire rack (to prevent sogginess) and place it in the preheated low oven to stay warm while cooking the remaining parathas.
- Cook Remaining Parathas: Add a small drizzle of the remaining oil to the pan as needed and repeat the cooking process for the other parathas.
- Serve: Cut each paratha into 4 pieces and serve immediately. They can be enjoyed with chutney or yogurt, although the filling is flavorful enough to enjoy on its own.
Notes
- Note 1: Use plain white flour for best texture and elasticity.
- Note 2: Water quantity may vary slightly; adjust to get a smooth dough.
- Note 3 & 4: Use boiled and mashed potatoes; let them cool before mixing.
- Note 5: Fresh ginger is optional but adds a nice warmth to the filling.
- Note 6: Garam Masala adds signature Indian spice flavor.
- Note 7: Ajwain (carom seeds) give a traditional aroma, thyme can be used as a substitute.
- Note 8: Chili powder can be adjusted according to heat preference.
