Description
Aloo Paratha (Spiced Potato-Stuffed Flatbread) is a classic Indian dish featuring whole wheat flatbread stuffed with a flavorful, aromatic spiced potato filling. Crispy on the outside and soft on the inside, this versatile and hearty meal is perfect for breakfast, lunch, or dinner and is simple enough for beginners to master at home.
Ingredients
Scale
Dough
- 2 cups whole wheat flour
- About 3/4 cup water
- 1/2 teaspoon salt
Potato Filling
- 3 medium boiled potatoes (warm)
- 2 finely chopped green chilies
- 1/4 cup fresh coriander leaves, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt (adjust to taste)
For Cooking
- Ghee or oil, for frying
Instructions
- Prepare the dough: Combine whole wheat flour, salt, and water in a mixing bowl. Knead until you get a smooth, soft dough. Cover and let it rest for about 20 minutes to relax the gluten for easier rolling.
- Make the potato filling: Peel and boil potatoes until tender. While still warm, mash them thoroughly. Add finely chopped green chilies, coriander leaves, cumin powder, garam masala, red chili powder, and salt. Mix well to create a uniform and flavorful stuffing.
- Divide and stuff: Divide the dough and potato filling into equal portions. Roll one dough ball into a small circle, place a portion of potato filling in the center. Fold the dough carefully around the filling to seal it. Gently roll the stuffed ball into a flat round paratha about 6-8 inches in diameter, taking care not to tear the dough.
- Cook the parathas: Heat a tava or skillet over medium heat. Place the rolled paratha on the hot pan. Cook until bubbles appear, then flip to the other side. Apply ghee or oil generously on both sides while cooking. Cook each side for about 2-3 minutes until golden brown spots and crisp edges form.
- Serve warm: Serve the hot Aloo Paratha with a dollop of butter, yogurt, or your choice of pickle for an authentic and comforting meal experience.
Notes
- Use hot potatoes for easier mixing and smoother filling texture.
- Ensure dough consistency is balanced — not too soft or stiff — to avoid tearing during rolling.
- Roll gently and apply light pressure to prevent the stuffing from spilling out.
- Use a preheated hot pan or tava for crispy paratha edges.
- Brush ghee generously to achieve rich flavor and golden finish.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 paratha (approx. 100g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg