Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread

Name: Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3 cups chapati flour/ atta; 1 cup + 1 tablespoon water or as needed; 2 large red potatoes; 3 Spring Onions/ Scallions; 1 ½ teaspoon garlic powder; 1 teaspoon cumin powder; ½ teaspoon coriander powder; 1 teaspoon paprika powder; ½ teaspoon ground black pepper; ½ kashmiri red chilli powder; ¾ teaspoon Himalayan salt or any salt to taste; cooking oil; 2 tablespoons butter

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
672 kcal
Course
Brunch
Cuisine
Pakistani

Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread

Liam Rios

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This Aloo Paratha recipe is what you want to try for a savoury snack or a light meal when you want something simple but a little bit more elaborate than a sandwich.

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Ingredients

Servings

For the paratha:

3 cups chapati flour/ atta and extra for rolling.
1 cup + 1 tablespoon water or as needed.

For the filling:

2 large red potatoes see the note.
3 Spring Onions/ Scallions finely sliced.
1 ½ teaspoon garlic powder.
1 teaspoon cumin powder.
½ teaspoon coriander powder.
1 teaspoon paprika powder.
½ teaspoon ground black pepper.
½ kashmiri red chilli powder see the note.
¾ teaspoon Himalayan salt or any salt to taste see the note
cooking oil.
2 tablespoons butter.

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Instructions

Make the paratha dough by mixing and kneading the atta/ chapati flour with water. Place the chapati flour in a mixing bowl and pour half of the water in the centre of the flour and stir it from the centre towards the edge. Add more water little by little as you keep mixing. Once the mixture comes together, knead it until you get a smooth dough. It should feel soft to touch and not sticky. If it feels too dry and hard, add extra water a teaspoon at a time. And keep kneading. Put the dough in the mixing bowl and cover with a tea towel. Set aside.
Boil the potatoes with the skin on until thoroughly cooked. Take care, not to over boil, else the potatoes will have too much water content that they will be too mushy.
Once the potatoes are cooked, leave to rest to room temperature.
When the potatoes are cooled down, roughly mash them but leave some big chunks. Put the sliced spring onions, garlic powder, cumin powder, coriander powder, paprika powder, chilli powder, black pepper and salt. Stir well with a big spoon until all is mixed.
Divide the dough into 8 equal size pieces and shape them into small round balls.
Divide the potato mixture into 4 equal portions.
Dust the chopping board and rolling pin with some flour. Take one of the dough balls and roll it out into a small circle (about 15 cm/ 6 inch) at around 3 mm/ 0.12 inch in thickness. Put aside, and roll another dough ball into a similar size.
Spoon one of the potato mix portions and place it in the middle of one rolled-out dough. Carefully spread the potato mix to cover the dough surface leaving about 1 cm/ 0.4 inch free around the edge.
Then put the other rolled-out dough on top of the potato. Gently press and pinch the edges to seal both the dough.
Using a skewer or a fork, prick the top of the paratha several times and then carefully press and roll out again until the paratha becomes thinner around 0.8 cm/ 0.3 inch in thickness. Dust a little flour on the paratha and the chopping board if you find it too sticky to roll
Preheat your Tawa/ frying pan at medium heat. The Tawa is ready if you feel the heat when you hold out your palm about 12 cm/ 5 inch above the Tawa.
Then carefully place the paratha on the hot Tawa/ pan and cook at medium heat. Using a wooden spatula lightly press the paratha and turn around every now and again. Continue cooking for about 3 minutes or until the bottom side is cooked.
Flip the paratha, lightly press and turn it around as you cook it further for about 1-2 minutes.
Take a teaspoon of cooking oil and drizzle it around your aloo paratha. And spread a teaspoon of butter all over the paratha before you flip it. Again, spread a teaspoon of butter on this other side of paratha. Turn the heat to low and continue cooking as you press lightly every now and then. A minute later, flip the paratha again and cook for another minute. You should see the paratha absorbs the fat so that it looks a little moist and not dry.

Notes

When you work on your dough, add the water little by litter as you mix and knead. You can add more water if the suggested amount is not enough and your dough is still dry. But make sure you add 1 tablespoon at a time as you mix well after each addition.
Choose the waxy potatoes for the filling such as new potatoes, Charlottes, Jersey Royals or red skin potatoes. I use the latter one mostly.
You can peel the potato skin if you like. I don’t. So it’s your choice.
When it comes to chillies, you can either use dried chilli flakes, chilli powder or even fresh chilli. If you use the latter one, you can finely chop it before you put it in the potato mixture. And use chilli as much as you like. The ratio given in this recipe is quite moderate. You can put more or less.
I’ve been using Himalayan salt for almost a year now. But you can use table salt instead.

Nutrition Information

Show Details

Serving 1g Calories 672kcal (34%) Carbohydrates 99g (33%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 10g Cholesterol 28mg (9%) Sodium 1039mg (43%) Fiber 13g (52%) Sugar 6g (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 672 kcal

% Daily Value*

Serving	1g
Calories	672kcal	34%
Carbohydrates	99g	33%
Protein	19g	38%
Fat	23g	35%
Saturated Fat	8g	40%
Polyunsaturated Fat	10g	59%
Cholesterol	28mg	9%
Sodium	1039mg	43%
Fiber	13g	52%
Sugar	6g	12%