Aloo Paratha (Indian Potato Stuffed Flatbread)
Aloo Paratha is a very popular breakfast dish in India. The beauty of this recipe is how flexible it is - there are so many options and variations you can do and I've provided a bunch of suggestions in the notes. The dough is extremely simple to make and handle. The only "must do" in this recipe is letting the dough rest for 20 minutes.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups plain white flour ((Note 1))
- 1 tsp salt
- 1 cup water ((Note 2))
- 2 tbsp vegetable oil ((or any other cooking oil), ghee or butter)
- 1 1/2 cups mashed potato ((Notes 3 and 4))
- 1/2 cup shallots/scallions (, chopped)
- 2 tbsp fresh coriander/cilantro (, roughly chopped (optional - adds a nice burst of freshness))
- 1/2 tsp fresh ginger (, grated (optional - Note 5))
- 1 tsp Garam Masala ((Note 6))
- 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme ((Note 7))
- 1/4 tsp chili powder ((Note 8))
- 1/2 tsp salt
Instructions
- 1
Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
- 2
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.
- 3
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.
- 4
Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
- 5
Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
- 6
Cut the dough into 4 pieces with a knife.
- 7
Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
- 8
Place 1/3 cup of the Filling into the middle of the rolled out dough.
- 9
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.
- 10
Flatten the ball slightly and shape the flattened disc into a circle using your hands.
- 11
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.
- 12
Heat 1 tbsp of oil in a non stick fry pan over medium heat.
- 13
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.
- 14
Turn the Paratha over and cook the other side for 1 minute 30 seconds.
- 15
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.
- 16
Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
- 17
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.