Kitchen Recipe
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Indian Aloo Paratha
A hearty North Indian flatbread made of whole wheat dough stuffed with a heavily spiced, tangy mashed potato filling, pan-fried in ghee.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- whole wheat flour (atta)
- potatoes
- onions
- green chilies
- cumin powder
- amchur (mango powder) or lemon juice
- garam masala
- ghee or butter
Equipment
- Rolling pin
- Flat griddle (tawa)
Instructions
- 1
Make Dough
Knead whole wheat flour, salt, and water into a soft, pliable dough. Rest for 15 minutes.
- 2
Make Filling
Mash boiled potatoes completely smooth. Mix with chopped onions, chilies, cumin, amchur, garam masala, and salt.
- 3
Stuff & Roll
Roll a small ball of dough into a circle. Place a ball of potato filling in the center. Bring the edges up and seal. Roll out gently into a thick flatbread.
- 4
Cook
Cook on a hot tawa. Flip when bubbles appear. Smear generously with ghee or butter on both sides until golden brown and crispy spots form.
Cooking Tips
- The potato filling must be completely cool and free of lumps, otherwise it will tear through the dough when rolling.
- Roll with a light hand, applying pressure evenly from the center outwards.
Variations
- Paneer Paratha: Substitute potatoes with grated, spiced paneer (cottage cheese).
Chef's Notes & Storage
- Traditionally served with a large dollop of white butter, plain yogurt, and spicy pickle.
Nutrition Estimate
340 calories · 7g protein · 45g carbs · 14g fat · 6g fiber per serving
