A classic, homestyle stuffed flatbread with spiced mashed potatoes-crispy outside, soft inside, and perfect with a dollop of butter.
Aloo Parathas
Ingredients
- For the Dough:
- 2 cups whole wheat flour atta
- 1 tsp oil or ghee
- ½ tsp salt
- ¾ cup water adjust as needed
For the Potato Filling:
- 3 medium potatoes boiled, peeled, and mashed
- 1-2 green chillies finely chopped
- 1½ tsp grated ginger
- 2 tbsp fresh coriander leaves finely chopped
- ½ tsp cumin seeds optional
- ½ tsp red chilli powder
- ½ tsp roasted cumin powder
- ½ tsp garam masala
- ½ tsp amchur dry mango powder or a squeeze of lemon juice
- Salt to taste
For Cooking:
- Ghee or butter for roasting
Instructions
Step 1 – Prepare the Dough:
- In a large bowl, mix flour, salt, and oil.
- Gradually add water and knead into a soft, smooth dough.
- Cover with a damp cloth and let rest for 20–30 minutes.
Step 2 – Prepare the Filling:
- In another bowl, combine mashed potatoes, chillies, ginger, coriander, and all spices.
- Mix well and adjust salt to taste.
Step 3 – Shape the Parathas:
- Divide dough and filling into 6 equal portions.
- Roll out one dough ball to a 4–5 inch circle.
- Place filling in the center and gather the edges to seal.
- Flatten gently and roll out again to about 6–7 inches, applying light pressure.
Step 4 – Cook the Parathas:
- Heat a tawa or griddle over medium-high heat.
- Place paratha on the hot tawa and cook until brown spots appear.
- Flip, apply ghee/butter, then flip again.
- Press gently and cook until both sides are golden and crisp.
Step 5 – Serve:
- Serve hot with butter, curd (yoghurt), and your favorite pickle.
Notes
Aloo Parathas are one of the most iconic and beloved stuffed flat breads from North India, especially from Punjab. A hot Aloo Paratha is traditionally served with a dollop of white “makkhan” or home made butter.