Whole wheat flat bread stuffed with spiced potatoe filling and pan fried until golden. A delicious vegetarian and vegan recipe.
Aloo Paratha is my go-to recipe when I run out of ideas on what to cook for dinner. I truly believe potatoes are always the saviour whether you make something simple like Dum Aloo or pair it with meat like in Aloo Gosht (Meat Gravy with Potatoes) or ALOO KEEMA (Mince and Potato Curry)
Aloo Paratha can be enjoyed anytime of the day, they are even popular to have for breakfast! The best part – Aloo Paratha is a very kid friendly recipe, and even pickiest eaters would love it. It really requires basic ingredients like flour and potatoes along with spices.
Ingredients for Aloo Paratha
Atta (whole wheat flour): Atta is basically whole wheat flour used for making roti/chapati or parathas in India and Pakistan. Its slightly different from regular whole wheat flour as its more fine in texture resulting in smooth dough as opposed to whole wheat flour which is coarse and grainy. Its easily available at Indian Grocery stores. In Australia it’s also available Coles and Woolworths.
Potatoes: the filling is entirely made of potatoes. You can use any yellow or red skinned potatoes.
Spices: Red Chilli powder, cumin powder, coriander powder, garam masala, ajwain (carom seeds) and Anar dana (dried Pomegranate).
Herbs: I used fresh cilantro/coriander and some dried kasuri methi (Dried Fenugreek)
I also used some green chillies (cayenne peppers). If you prefer less spicy, they can be deseeded.
Oil/ghee/Butter: You can use any of these to make parathas. Ghee definitely is the best choice.
Tips to Make Perfect Aloo Paratha
It takes some practice to make perfect parathas but don’t give up if it’s doesn’t turn out perfect the first time.
Here are some tips that will ensure that your parathas are perfect:
The key to making a good paratha lies in kneading a soft dough. The dough should be soft and allowed to rest for around 30 mins.
Roll evenly and gently– Its important to roll the parathas evenly to ensure uniform thickness. Use the rolling pin gently so the parathas don’t tear. And do remember to keep dusting little flour while rolling.
If you are a beginner start with making smaller parathas, it’s easy to handle and will not break apart.
For best results be generous with oil/ghee. It makes parathas light golden and crispy.
WATCH HOW TO MAKE ALOO PARATHA
Serving Aloo Paratha
Aloo paratha is best enjoyed with yogurt and achar (Pickle). It also pairs really well with Mint Raita . My favourite thing to have with aloo paratha is Dahi Phulki, do try it you will love it too!
Other Flat & Stuff Bread Recipes to Try
Turkish Pide
Keema Naan
Spinach & Cheese Gozleme
Aloo Paratha
Ingredients
Dough For Parathas
- 2½ cups Atta (Whole Wheat Flour)
- ½ tsp Salt
- 1 tbsp Oil
- Water as required
Potatoe Filling
- 5-6 Medium Potatoes
- ¼ cup Chopped Coriander
- 2-3 Green Chillies (Finely Chopped)
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Anar dana Powder See Notes
- ½ tsp Ajwain (Carom Seeds)
- 2 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- 1 tsp Salt
- Oil/ghee for frying
Instructions
Dough Prep
- In a wide bowl add atta flour along with salt and oil. Gradually add water and mix it using hands.
- Keep adding water around a table spoon each time while kneading the flour. Once the dough starts to form knead it until its smooth and pliable.
- Cover the dough preferably with a damp tea towel. Rest the dough in the fridge for around 30 minutes.
- Note: You can also make the dough in stand mixer
Potatoe Filling
- Boil the potatoes with skin. Insert a skewer to check if they are done. Allow them to cool slightly and then peel the skin off.
- In a mixing bowl mash, the potatoes and add all the spices and herbs. Mix it to combine well.
Assembly and Cooking
- Divide the dough in 6 equal parts and roll them to make a smooth ball. You can also make 8 portions if you prefer smaller parathas.
- In a small bowl take some atta flour and roll the prepared dough ball in it. Dust some flour on a clean surface and using the hand flatten the dough ball slightly.
- Using the rolling pin roll the dough into a small disc around 4 inches in diameter.
- Put the stuffing in the middle leaving around 1 inch on the edges. Pull the edges over and pinch them to seal the dough and form a ball.
- Dust some more flour on the surface and flatten the ball slightly. Roll it using rolling the pin. Apply gentle pressure while rolling. Keep rotating the paratha continuously while rolling to ensure even thickness. Dust flour as required to prevent it from sticking.
- Heat a cast iron pan (tawa) or a nonstick pan, once it's hot reduce the heat to medium low. Gently lift the paratha and transfer it to the pan.
- Let it cook for a minute, using a spoon spread oil all over and then flip the paratha over. Allow it to cook for a minute, it should fluff up if its rolled properly without cracks. Spread oil on other side to too. Flip again and cook the other side. Keep flipping and moving it around until its nice and golden on both sides.
- Serve immediately with yoghurt/raita or pickle.
Notes
- You can substitute it with amchur powder. If you can’t find either it can be skipped as well.
