Aloo Paratha
Whole-wheat flatbread stuffed with spiced potato and cooked on a tawa with ghee. A Punjabi weekend breakfast with curd and pickle.
By Maa Di Rasoi ·
Aloo Paratha
Ingredients
- For the dough
- 2 cupwhole-wheat flour (atta)
- 180 mlwater, approximately
- For the filling
- 3medium potatoes, boiled and mashed
- 1green chilli, minced
- 1 tspginger, grated
- ½ tspamchur
- ½ tsproasted cumin powder
- 2 tbspcoriander leaves, chopped
- 3 tbspghee, for cooking
- —Salt, to taste
Quantities scale from the tested 4-serving batch. Cooking times may change for large batches.
Method
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Knead the flour, a pinch of salt and the water into a soft dough. Rest for 15 minutes, covered.
Mix the potato with chilli, ginger, spices, coriander and salt. Divide into 8 portions.
Roll a dough ball to 4 inches, place the filling in the centre, gather the edges and seal.
Dust with flour and roll gently to 7 inches. Patch small tears with dry flour.
Cook on a hot tawa for 1 minute per side, then brush with ghee and press until golden spots form.
Notes & substitutions
- Cool the potato completely before stuffing; warm filling makes the dough sticky.
- Use oil instead of ghee for a vegan paratha.
Questions
Can I freeze aloo parathas?
Half-cook each side for 30 seconds, cool, and freeze with parchment between them. Finish from frozen on the tawa.
Diet & allergens
- Gluten (wheat)
- Dairy (ghee)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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