Aloo Paratha (Indian Potato Stuffed Flatbread)
User Reviews
4.9
Aloo Paratha (Indian Potato Stuffed Flatbread)
Description
The dough is made from plain or whole wheat flour combined with water, salt, and oil, kneaded until smooth and elastic. After resting, it is divided and rolled out. The filling consists of mashed potatoes mixed with finely chopped shallots, cilantro, optional grated ginger, and a blend of spices including garam masala, ajwain (carom seeds), chili powder, and salt for seasoning.
The stuffing is enclosed in the rolled dough discs, carefully sealed, and then rolled out again into thin rounds. Cooking on a hot griddle or pan crisps the exterior while warming and lightly frying the spiced potato mixture inside. The result is a flatbread with a pleasantly crisp outside and a soft, flavorful center.
This flatbread is commonly served hot with yogurt, pickles, or chutney as part of an Indian meal or as a filling snack. The spices can be adjusted according to preference, and variations in the filling allow flexibility.
Substitutions in flour type may require fluid adjustments in the dough. Leftover or roasted potatoes can also be used and mashed for the filling. The ginger is optional and omitted if unavailable.
Ingredients
Dough
- 2 1/2 cups plain flour Note 1, white
- 1 tsp salt
- 1 cup water (Note 2)
- 2 tbsp vegetable oil (or any other cooking oil), ghee or butter
Filling
- 1 1/2 cups potato Notes 3 and 4, mashed
- 1/2 cup shallot chopped, or scallions
- 2 tbsp cilantro roughly chopped (optional - adds a nice burst of freshness, fresh, or coriander
- 1/2 tsp ginger grated (optional - Note 5, fresh
- 1 tsp garam masala (Note 6)
- 1 tsp ajwain Note 7, carom seeds, or 1 tsp thyme
- 1/4 tsp chili powder (Note 8)
- 1/2 tsp salt
Instructions
- Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
- Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
- Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
- Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
- Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
- Cut the dough into 4 pieces with a knife.
- Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
- Place 1/3 cup of the Filling into the middle of the rolled out dough.
- Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
- Flatten the ball slightly and shape the flattened disc into a circle using your hands.
- Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
- Heat 1 tbsp of oil in a non stick fry pan over medium heat.
- Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
- Turn the Paratha over and cook the other side for 1 minute 30 seconds.
- Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
- Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
- Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.
Notes
- Whole wheat flour can replace plain flour but may need more water; start with 3/4 cup and adjust.
- Use leftover mashed potatoes that are not overly creamy or substitute roasted potatoes mashed with a fork.
- Ginger is optional and can be omitted if unavailable; avoid substituting with garlic or ground ginger.
- Garam masala can be replaced with a mix of cumin, coriander, cardamom, cinnamon, nutmeg, and black pepper if needed.
- Ajwain (carom seeds) may be substituted with thyme, cumin seeds, caraway seeds, or oregano with pepper.
- Indian chili powder is pure ground chili; for American chili powder, adjust quantity to maintain heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 246g | |
| Calories | 440cal | 22% |
| Carbohydrates | 76.6g | 26% |
| Protein | 10.2g | 20% |
| Fat | 9.9g | 15% |
| Saturated Fat | 4.5g | 23% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 1183mg | 49% |
| Potassium | 420mg | 9% |
| Fiber | 3.4g | 14% |
| Sugar | 104g | 208% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 40mg | 4% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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