Aloo Paratha (Stuffed Potato Paratha)
Whole wheat aloo paratha with a dry spiced potato filling, soft dough, and tawa roasting tips. Serve with dahi and pickle.
Equipment
- Tawa or flat griddle
- Rolling pin (optional; some cooks pat by hand)
- Small skillet or pan (for cooking filling)
Ingredients
For the potato filling
- 3 medium potatoes about 2 1/2 cups loosely packed mash; boiled, peeled, and mashed
- 1 to 2 tsp ginger grated
- 1 to 2 green chilies optional; finely chopped
- 1/4 cup fresh coriander leaves chopped
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder adjust to taste
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp amchur dry mango powder; or 1 tsp lemon juice if you do not have amchur
- 1/2 tsp garam masala
- Salt to taste
For the dough
- 2 cups whole wheat flour atta; plus extra for dusting
- 1/2 to 3/4 tsp salt
- 1 tbsp oil or ghee optional, for softer dough
- About 3/4 to 1 cup warm water, as needed
For cooking
- Oil or ghee for roasting
- Extra dry flour for rolling
Instructions
Make the potato filling
- Heat a small pan on medium. Add cumin seeds and let them sizzle a few seconds. Add ginger and green chili; stir 20 to 30 seconds, then add mashed potato.
- Add red chili powder, coriander powder, turmeric, amchur (or lemon juice), garam masala, and salt. Mix well and cook 2 to 3 minutes, stirring, until the mixture looks dry and holds together when squeezed. Stir in coriander leaves.
- Spread the filling on a plate to cool completely before stuffing.
Make the dough
- In a wide bowl, mix flour, salt, and oil if using. Add warm water gradually and knead into a soft, smooth dough, about 8 to 10 minutes. It should feel pliable and slightly tacky but not sticky.
- Cover and rest 20 to 30 minutes. Divide into 8 equal balls and keep covered with a damp cloth.
Stuff, roll, and cook
- On a lightly floured surface, roll one dough ball into a 4 inch circle. Place 3 to 4 tbsp filling in the center. Gather edges to the middle and pinch tightly to seal. Flatten gently into a thick disc, seam side down. Rest stuffed balls 5 minutes under a cloth.
- Dust lightly and roll gently into a 6 to 7 inch round. If filling peeks through, patch with a pinch of dry dough and roll lightly.
- Heat a tawa on medium-high. Cook the paratha until small bubbles form, then flip. Brush oil or ghee on the cooked side, flip, and press gently with a spatula. Repeat on the other side until golden spots appear and the bread puffs in places. Stack in a cloth-lined container so they stay soft.
Notes
Wet filling tears dough: cook filling until matte; cool completely.
Sticky dough: knead in 1 to 2 tbsp flour, rest 10 minutes, dust the board more.
Vegan: use oil in the dough and for roasting instead of ghee.
Fridge: cool completely, stack with parchment, airtight up to 2 days. Reheat on a hot tawa with a few drops of water or ghee.
Freezer (cooked): cool fully, stack with parchment, freeze up to 1 month. Reheat from frozen on medium tawa until hot in the center.
Tried this recipe?Let us know how it was!