This Aloo Paratha is a recipe that I stumbled upon, and we are so glad we found it. They are an Indian breakfast food that I enjoy so much with curries. They are traditionally served with butter, a pickled item like a mango and yogurt, if served for breakfast.
What to serve these Aloo Paratha with? I love our Coconut Chickpea Curry or our Healthy Slow Cooker Butter Chicken.
Aloo Paratha is a flat bread that is stuffed with savory, slightly spicy mashed potatoes. It is typically eaten for breakfast in Southern Asian countries and served with butter, pickles and yogurt. It is a staple throughout Northern India and Pakistan.
Why I Love This Recipe
- Amazing flavor
- Love to try new recipes
- Easy to make
- No proofing is needed, except for a 10 min. rest
- Great use for leftover potatoes
Helpful Items for This Recipe
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Nonstick Dosa Tava, Diameter 33 cm (13 inch)
What is Aloo Paratha Made of?
Ingredients
For the Dough
Whole wheat flour – This is the flour that is typically used to make the dough.
Salt – Needed for flavor for the dough.
Water – To pull the flour together.
Oil – You can use a light oil like canola or ghee here.
For the Filling
Medium potatoes – Don’t use new potatoes for this; old potatoes, like a russet, work better. You can use leftover mashed potatoes here that are not filled with rich cream and are a bit drier from sitting overnight.
Salt, ground cumin, red chili flakes, Garam masala – These spices give the potatoes their delicious flavor.
Cilantro – This adds so much flavor and freshness.
Chopped green chilies – This adds a bit of heat and also adds flavor.
For Cooking
Ghee or oil, for cooking – Ghee works best as it is more flavorful.
Making Aloo Paratha
Prepare the Dough
- In a bowl, mix whole wheat flour and salt.
- Add water gradually and knead into a soft, smooth dough.
- Coat with 1 teaspoon oil, cover and rest for 10 minutes.
Make the Filling
- In a bowl, mix mashed potatoes with salt, cumin, red chili flakes, garam masala, cilantro and green chilies.
- Ensure the mixture is smooth and lump-free for easy rolling.
Assemble the Parathas
- Divide the dough and filling into 6 equal portions.
- Roll one dough ball into a 4-inch circle.
- Place a portion of potato filling in the center.
- Gather the edges and seal to form a smooth ball.
- Gently roll into a 6-inch paratha, using light pressure.
Cook the Parathas
- Heat a tava or pan on medium heat.
- Place the rolled paratha on the pan and cook for 1 minute until light golden spots appear.
- Flip, apply ½ teaspoon ghee or oil, and cook for another 1-2 minutes, pressing gently.
- Flip again, apply more ghee, and cook until crispy and golden brown.
- Repeat for all parathas.
Serve & Enjoy
- Serve hot with yogurt, butter, or pickles or with your favorite curry.
Recipe Pro Tips
Cooking Tips
- Use well-mashed potatoes to avoid tearing while rolling.
- Adjust spices based on your heat preference.
- Always cook on medium heat for an even, golden crust.
- These are best when freshly cooked and served.
Storage & Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 2 days.
- Reheating: Heat on a pan for 1-2 minutes per side or microwave for 30 seconds.
- Freezing: Stack uncooked parathas with parchment paper, freeze for up to 1 month, and cook directly from frozen.
DO YOU ENJOY INDIAN DISHES AND WANT MORE?
We love trying dishes from all over the world, and here are some more of what India has to offer that we enjoy!
Aloo Paratha Recipe
Ingredients
For the Dough
- 2 cups whole wheat flour 9.87 oz | 280 g
- 1/2 teaspoon salt
- 3/4 cup water 5.07 fl oz | 150 ml
- 1 teaspoon oil
For the Filling
- 2 medium potatoes boiled and mashed (10.58 oz | 300 g)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon garam masala
- 1 teaspoon chopped cilantro
- 1 teaspoon chopped green chilies optional
For Cooking
- 2 tablespoons ghee or oil for cooking
Instructions
Step 1: Prepare the Dough
- In a bowl, mix whole wheat flour and salt.
- Add water gradually and knead into a soft, smooth dough.
- Coat with 1 teaspoon oil, cover and rest for 10 minutes.
Step 2: Make the Filling
- In a bowl, mix mashed potatoes with salt, cumin, red chili flakes, garam masala, cilantro and green chilies.
- Ensure the mixture is smooth and lump-free for easy rolling.
Step 3: Assemble the Parathas
- Divide the dough and filling into 6 equal portions.
- Roll one dough ball into a 4-inch circle.
- Place a portion of potato filling in the center.
- Gather the edges and seal to form a smooth ball.
- Gently roll into a 6-inch paratha, using light pressure.
Step 4: Cook the Parathas
- Heat a tava or pan on medium heat.
- Place the rolled paratha on the pan and cook for 1 minute until light golden spots appear.
- Flip, apply ½ teaspoon ghee or oil, and cook for another 1-2 minutes, pressing gently.
- Flip again, apply more ghee, and cook until crispy and golden brown.
- Repeat for all parathas.
Step 5: Serve & Enjoy
- Serve hot with yogurt, butter, pickles or your favorite curry.
Comments & Reviews
Louise says
My all time go to is rhubarb dream bars!
And
I love thinking of trieing others as they sound doable!
Tara Noland says
So glad you love the rhubarb dream bars!! I hope you try this recipe as it really is doable. So good.