Aloo Paratha (Potato-Stuffed Flatbread)
Local name: आलू पराठा
In short: Whole wheat flatbread stuffed with spiced mashed potato and cooked on a hot griddle with ghee until blistered. A North Indian breakfast with yogurt and pickle. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 40 min
- Resting
- 20 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 515 kcal
Aloo paratha is a Punjabi breakfast that doubles as a packed lunch. A soft whole wheat dough is wrapped around mashed potato seasoned with cumin, chili, coriander and dried mango powder, rolled out again and cooked on a griddle until speckled gold. The main skill is keeping the filling dry and not overstuffing, so the bread does not tear. Serve it hot with butter, plain yogurt and a spoonful of pickle.
Instructions
- Mix the flour, salt and oil in a bowl. Add warm water a little at a time and knead for 5 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
- Boil the potatoes whole in their skins for 20 to 25 minutes until just tender. Drain, cool completely, then peel and mash until no lumps remain. Cold potatoes give a drier filling.
- Mix the mashed potatoes with the cumin, ground coriander, chili powder, mango powder, salt, green chili, ginger and fresh coriander. Taste, because the filling should be well seasoned, then divide it into 8 portions.
- Divide the dough into 8 balls. Roll one into a 10 cm (4 in) circle, set a portion of filling in the center, gather the edges up over it and pinch to seal. Flatten gently.
- Dust the ball with flour and roll with light pressure into a 16 to 18 cm (6 1/2 to 7 in) circle, turning it often so the filling spreads evenly.
- Heat a griddle or heavy skillet over medium-high heat. Cook the paratha for 30 seconds until small bubbles appear, then flip. Brush the top with ghee, flip again and cook until golden brown spots form, pressing the edges, about 2 minutes in total.
- Stack the finished parathas in a cloth-lined bowl to keep them warm and serve hot with butter, yogurt and pickle.
Tips
- Floury potatoes such as russets give the driest filling. Never add water to the filling, because moisture is the main reason parathas tear.
- Cook the parathas until just set, cool and freeze them between sheets of parchment for up to 2 months. Reheat straight from frozen on a hot griddle.
Questions and answers
Why does my aloo paratha tear when I roll it?
The filling is probably too wet or too warm, or the dough is too stiff. Cool the potatoes fully, keep the filling dry and make a dough that is soft and just slightly tacky.
Can I freeze aloo paratha?
Yes. Cook each paratha until just set, cool it and freeze with parchment between layers for up to 2 months. Finish from frozen on a hot griddle with a little ghee.
What do you serve with aloo paratha?
Plain yogurt, white butter and a spoonful of mango or lime pickle are the usual partners, along with a cup of masala chai. A simple onion or cucumber raita also works well.
How long does it take to make Aloo Paratha (Potato-Stuffed Flatbread)?
About 1 h 25 min in total: 45 min of preparation and 40 min of cooking.
How many calories are in Aloo Paratha (Potato-Stuffed Flatbread)?
About 515 kcal per serving, with 12 g of protein, 76 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 76 g |
| Fat | 18 g |
| Fiber | 9 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
