Aloo Paratha is a beloved Indian classic, featuring a spicy potato filling tucked inside a flaky, whole-wheat flatbread. This recipe, inspired by the famous “Paratha Gully” of Old Delhi, creates a comforting and satisfying meal.
While stuffed parathas take time to assemble, the result is well worth it. They are best served piping hot off the griddle, but are also delicious warm or at room temperature.
• Preparation time: 0.5 hours (30 minutes)
• Dough resting time: 0.5 to 3 hours
• Cooking time: 0.67 hours (40 minutes)
• Yields: 10 stuffed parathas
Ingredients
For the Dough:
• Chapati flour (atta): 18.34 oz (520 g)
o Alternatively: 11.82 oz (335 g) whole wheat flour mixed with 5.47 oz (155 g) all-purpose flour
• Salt: 0.3 oz (8.4 g)
• Melted unsalted butter or ghee: 2.57 oz (73 g)
• Warm water (about 100°F/38°C): 11.29 oz (320 g), or as needed
• Extra chapati flour for dusting
For the Potato Filling (Aloo Masala):
• Ghee or vegetable oil: 0.95 oz (27 g)
• Minced fresh ginger: 0.25 oz (7 g)
• Minced seeded hot green chili: 0.25 oz (7 g)
• Cumin seeds: 0.16 oz (4.5 g)
• Warm mashed potatoes: 18.52 oz (525 g)
• Ground coriander: 0.11 oz (3 g)
• Paprika or cayenne pepper: 0.02 oz (0.5 g)
• Turmeric: 0.04 oz (1 g)
• Salt: 0.3 oz (8.4 g)
• Lemon juice: 0.53 oz (15 g)
• Jaggery or brown sugar: 0.28 oz (8 g)
• Chopped fresh coriander, dill, or parsley: 0.35 oz (10 g)
For Cooking:
• Melted ghee or vegetable oil: 5.15 oz (146 g)
Instructions
Step 1: Prepare the Dough
1. In a large bowl, mix the flour (18.34 oz / 520 g) and salt (0.3 oz / 8.4 g).
2. Drizzle in the melted butter or ghee (2.57 oz / 73 g). Use your fingertips to rub the fat into the flour until the mixture has the consistency of coarse oatmeal.
3. Slowly add the warm water (11.29 oz / 320 g), mixing until a medium-stiff dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it is silky smooth and pliable.
5. Shape the dough into a ball, rub it with a little ghee or oil, and place it back in the bowl. Cover with an inverted bowl or a damp cloth.
6. Let the dough rest at room temperature for at least 0.5 hours (30 minutes) or up to 3 hours.
Step 2: Prepare the Filling
1. While the dough rests, make the filling. Heat the ghee or oil (0.95 oz / 27 g) in a large frying pan over moderate heat.
2. Add the minced ginger (0.25 oz / 7 g), green chili (0.25 oz / 7 g), and cumin seeds (0.16 oz / 4.5 g). Fry until the seeds brown and become fragrant.
3. Stir in the warm mashed potatoes (18.52 oz / 525 g), ground coriander (0.11 oz / 3 g), paprika (0.02 oz / 0.5 g), turmeric (0.04 oz / 1 g), salt (0.3 oz / 8.4 g), lemon juice (0.53 oz / 15 g), and jaggery (0.28 oz / 8 g).
4. Stir-fry for another minute, then turn off the heat. Fold in the fresh chopped herbs (0.35 oz / 10 g).
5. Set the filling aside to cool completely. Once cool, divide it into 10 equal portions.
Step 3: Assemble the Parathas
1. Briefly knead the rested dough. Divide it into 20 equal portions. (You will use two portions for each paratha).
2. Roll the portions into smooth balls and keep them covered with a damp cloth.
3. Take two dough balls. Dip both in the dusting flour.
4. On a floured surface, roll each ball into a thin 6-inch (15 cm) circle.
5. Take one portion of the cooled potato filling and spread it evenly over one of the dough circles, leaving a 0.5-inch (1.5 cm) border around the edge.
6. Lightly brush the empty border with water.
7. Carefully place the second dough circle on top. Gently press down from the center outwards to push out any air bubbles, then firmly press the edges to seal the paratha.
8. Place the assembled, uncooked paratha on a sheet of waxed paper or a floured plate.
9. Repeat the process until you have 10 assembled parathas.
Step 4: Cook the Parathas
1. Preheat a griddle (tawa) or a heavy-bottomed skillet over moderate heat (about 375°F / 190°C).
2. Brush the griddle lightly with some of the cooking ghee or oil.
3. Carefully lift one stuffed paratha and lay it on the hot griddle.
4. Cook for 2 to 3 minutes. When the bottom has reddish-brown spots, drizzle about 1 teaspoon (0.16 oz / 4.5 g) of ghee on top and around the edges.
5. Flip the paratha. Drizzle another 1 teaspoon (0.16 oz / 4.5 g) of ghee on this side.
6. Cook for another 2 minutes, gently pressing the surface with a spatula to encourage it to puff up and cook evenly.
7. Continue to flip and cook until both sides are crisp, golden-brown, and flecked with darker spots.
8. Remove the finished paratha and place it in a basket or container lined with a clean tea towel to keep it warm and soft.
9. Repeat the process for the remaining parathas, using the remaining cooking ghee (5.15 oz / 146 g total) as needed.
