Aloo Paratha | Potato Stuffed Indian Flatbread
Aloo Paratha is a type of Indian flatbread stuffed with a spicy potato filling. It is traditionally served as a breakfast dish but can also be enjoyed as a hearty meal at any time of the day.
Ingredients
For the dough:
- 2 cups whole wheat flour atta
- 1/2 teaspoon salt
- Water as needed to form a soft dough
- 2 tablespoons oil or ghee for kneading
For the filling:
- 3 medium-sized potatoes boiled and mashed
- 1 small onion finely chopped
- 1 teaspoon grated ginger optional
- 1 teaspoon grated garlic
- 2 green chilies finely chopped (adjust to taste)
- 1/2 teaspoon red chili powder
- 1 teaspoon fennel seed powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur dry mango powder or a squeeze of fresh lemon juice
- Salt to taste
- Fresh coriander chopped (optional)
Instructions
Preparing the dough:
- In a large bowl, mix the whole wheat flour and salt.
- Add water gradually and knead into a soft, pliable dough.
- Drizzle oil or ghee over the dough, cover, and let it rest for at least 30 minutes.
Making the filling:
- In another bowl, combine the mashed potatoes with onions, green chilies, fennel seeds powder, red chili powder, garam masala, amchur, salt, and coriander.
- Mix thoroughly until all ingredients are well incorporated.
Roll and stuff the parathas:
- Divide the dough into equal portions.
- Roll each portion into a small circle, place a portion of the filling in the center, and seal by gathering the edges of the dough to form a ball.
- Flatten the stuffed ball gently and roll it out carefully to prevent the filling from oozing out.
Cook the parathas:
- Heat a tava or skillet over medium heat. Place the rolled paratha on the hot tava and cook until golden brown spots appear on one side.
- Flip it over, apply some ghee or oil, and cook the other side. Repeat the process for each paratha.
Notes
Serving Suggestions
- Serve your Aloo Parathas hot with a dollop of butter, fresh yogurt, or pickle.
- You can also serve it alongside some mint chutney or even curries like chana masala.
- You will need to ensure your dough is neither too hard nor too soft. A well-kneaded dough makes rolling easier.
- Also, be sure to seal the edges well to prevent the filling from spilling out during rolling.
- Apply gentle pressure while rolling to avoid tearing the parathas.
- Dust the rolling surface and rolling pin with flour to prevent sticking.
- Always cook parathas on a hot skillet to achieve a crispy texture.
- The dough and filling can be prepared ahead and stored in the refrigerator overnight. Whenever required you can roll the dough, stuff the filling and fry the parathas for an instant breakfast for your busy mornings.
- Cooked parathas can also be frozen. You can cook a large batch during weekends and simply thaw and reheat on a skillet when ready to eat.