Aloo Paratha
Aloo Paratha is a popular Indian flatbread stuffed with a savory and spiced potato filling. It's a comforting and hearty dish, perfect for breakfast or brunch. The parathas are typically served with yogurt, pickle, or chutney.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 546 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 2.5 cupwhole wheat flour
- 0.75 cupwater, warm
- 0.5 tspsalt
- 2 tbspghee, melted
filling
- 3 pcspotato, medium, boiled and mashed
- 0.25 pcsonion, finely chopped
- 1 pcsgreen chili, finely chopped
- 0.5 tspginger, grated
- 1 tspcoriander powder
- 0.5 tspcumin powder
- 0.5 tspgaram masala
- 0.25 tspturmeric powder
- 2 tbspfresh coriander, chopped
- 0.5 tspsalt
for cooking
- 2 tbspoil
for serving
- 2 tbspghee(optional)
Equipment
tawa · rolling pin · spatula · mixing bowl
The method
Step by step
- 1
Combine the whole wheat flour and salt in a large mixing bowl.
About 1 min
- 2
Gradually add warm water and melted ghee, kneading until a soft, pliable dough forms.
About 7 min
Cook’s note: The dough should not be too sticky or too stiff.
- 3
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
About 15 min
Cook’s note: Resting helps the dough become more elastic and easier to roll.
- 4
While the dough rests, prepare the potato filling. In a bowl, combine the mashed potato, chopped onion, green chili, grated ginger, coriander powder, cumin powder, garam masala, turmeric powder, fresh coriander, and salt.
About 5 min
- 5
Mix the filling ingredients thoroughly until well combined.
About 2 min
Cook’s note: Ensure there are no large lumps of potato.
- 6
Divide the dough into equal-sized balls.
About 1 min
Cook’s note: Each ball should be slightly larger than a golf ball.
- 7
Take one dough ball and flatten it slightly, then make a small well in the center.
- 8
Place a portion of the potato filling into the well.
- 9
Bring the edges of the dough together to seal the filling inside, forming a smooth ball.
About 1 min
Cook’s note: Make sure the filling is completely enclosed to prevent it from spilling out while rolling.
- 10
Lightly dust your work surface with flour and gently roll out the stuffed dough ball into a flat, round paratha, about 6-7 inches in diameter.
About 2 min
Cook’s note: Roll gently and evenly to avoid tearing the paratha.
- 11
Heat a tawa or flat griddle over medium-high heat.
About 2 min
- 12
Place a rolled paratha onto the hot tawa.
- 13
Cook for about 1 minute until small bubbles appear on the surface, then flip it over.
About 1 min
- 14
Drizzle or brush oil on the cooked side and cook for another minute, then flip again.
About 1 min
- 15
Apply oil to the second side and cook, pressing gently with a spatula, until both sides are golden brown and cooked through.
About 2 min
Cook’s note: Pressing gently helps the paratha cook evenly and puff up.
- 16
Remove the cooked paratha from the tawa and keep it warm while you cook the remaining parathas.
Cook’s note: You can stack them in a clean kitchen towel to keep them soft and warm.
- 17
Serve hot, optionally topped with a dollop of ghee.
Per serving
Nutrition
- Calories
- 545.7kcal
- Protein
- 12.4g
- Carbs
- 75.2g
- Fat
- 23.8g
- Fibre
- 11.4g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Aloo Paratha in an airtight container in the refrigerator.
Reheat parathas on a tawa or in a microwave until warm.
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