Aloo Paratha (Potato-Stuffed Flatbread)
Local name: آلو پراٹھا
In short: Whole wheat flatbread stuffed with spiced mashed potato and cooked on a griddle with ghee until golden and flaky, a Pakistani breakfast classic. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 550 kcal
A hot aloo paratha with a spoon of yogurt and a cup of milky tea is the weekend breakfast of countless Pakistani homes. Whole wheat dough is wrapped around a seasoned potato filling, rolled out thin again and cooked on a flat griddle with ghee until it turns golden and flaky at the edges. The trick is a filling that is dry, cool and well seasoned, so the paratha rolls out without tearing.
Instructions
- Mix the flour and salt in a bowl, add the oil and rub it in. Add the water a little at a time and knead for 8 minutes into a soft, smooth dough. Cover and rest for 30 minutes.
- Mix the mashed potatoes with the green chilies, coriander, cumin, chili powder, mango powder, pomegranate seeds and salt. Taste and adjust the salt, then let the filling cool completely.
- Divide the dough into 8 balls. Roll one into a 10 cm (4 in) disc, dusting lightly with flour. Place about 3 tablespoons of filling in the middle.
- Gather the edges up and over the filling, pinch them together to seal, and flatten the ball gently with your palm. Dust it with flour.
- Roll the stuffed ball out with light, even pressure into a round about 18 cm (7 in) wide, turning it often. If filling pokes through, patch the spot with a pinch of dough.
- Heat a flat griddle or heavy skillet over medium-high heat. Cook the paratha for 30 to 40 seconds, until small bubbles appear, then flip it.
- Spread 1 teaspoon of ghee over the top, flip, and cook for 1 minute until golden spots form. Spread ghee on the other side, flip once more, and press the edges with a spatula for 1 minute, until golden and crisp. Keep the cooked parathas warm in a towel.
- Repeat with the remaining parathas and serve hot with yogurt, pickle and butter.
Tips
- Make sure the potatoes are dry and cool before you stuff the dough, since steam and moisture tear the paratha as you roll. Boil them whole in their skins and peel afterward so they do not soak up water.
- Freeze uncooked stuffed parathas between sheets of parchment paper for up to 2 months. Cook them straight from the freezer, adding about a minute per side.
Questions and answers
Why does my paratha tear when I roll it?
The filling is usually too wet or too warm, or there is too much of it. Cool the potatoes, use about 3 tablespoons per paratha and roll with gentle, even pressure, dusting lightly with flour.
Can I make aloo paratha ahead?
Yes. Cook them fully and keep them wrapped in a clean towel for 3 to 4 hours, or freeze them uncooked for up to 2 months. Reheat on a hot griddle for about 1 minute per side.
What do you eat with aloo paratha?
Plain yogurt, a spoonful of butter, mango or lime pickle and a cup of milky tea are the classic partners.
How long does it take to make Aloo Paratha (Potato-Stuffed Flatbread)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Aloo Paratha (Potato-Stuffed Flatbread)?
About 550 kcal per serving, with 11 g of protein, 75 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 75 g |
| Fat | 22 g |
| Fiber | 10 g |
| Sugar | 3 g |
| Sodium | 870 mg |
Estimated values, calculated from the ingredients.
