Go Back
–+ servings
Aloo Paratha (Spiced Potato-Stuffed Flatbread) – vegetarian recipe
Stav Kogan

Aloo Paratha (Spiced Potato-Stuffed Flatbread)

A treasured recipe for the ultimate Indian comfort food: hot, flaky Aloo Paratha. This whole wheat flatbread is stuffed with a savory, perfectly seasoned potato filling, adapted from a recipe by the legendary Julie Sahni.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 8 serving
Calories: 325
Ingredients Method Nutrition

Ingredients
  

For the Dough
  • 1½ cups / 180g (6.3 oz) whole wheat flour (atta)
  • 1½ cups / 180g (6.3 oz) all-purpose flour, plus more for rolling
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • 1 teaspoon (5 ml / 0.2 fl oz) ajwain (carom seeds), or dried thyme/ground cumin
  • 2 tablespoons (30 ml / 1 fl oz) neutral oil (like grapeseed or corn), plus more for cooking
  • ¾ cup (180 ml / 6.1 fl oz) water, plus more as needed
  • For the Potato Filling
  • 1½ pounds / 680g (24 oz) baking potatoes, peeled and halved
  • 1 jalapeño or other hot chile, seeded and minced
  • 2 teaspoons (10 ml / 0.3 fl oz) ground coriander
  • Salt to taste
  • Freshly ground black pepper to taste
  • Juice of ½ small lemon
  • Melted butter for serving (optional)
  • The dough can be made ahead and refrigerated for up to a day or frozen for up to a week. Just bring it to room temperature before rolling.
  • Uncooked, stuffed parathas can be stacked between sheets of plastic wrap and refrigerated for a few hours before cooking.
  • For a delicious twist, make Gobi Paratha by swapping the potatoes for one small head of finely grated cauliflower and using mustard seeds instead of coriander.
  • Ajwain (carom seeds) offers a unique, thyme-like flavor. If you can't find it, dried thyme or ground cumin are excellent substitutes.

Method
 

  1. Make the dough: In a food processor, combine the whole wheat flour, all-purpose flour, 1 teaspoon (5 ml / 0.2 fl oz) salt, and ajwain. With the machine running, add the 2 tablespoons (30 ml / 1 fl oz) of oil and ¾ cup of water through the feed tube. Process for 30 seconds, adding more water a little at a time, until a slightly sticky ball of dough forms.
  2. Wrap in plastic and let it rest while you prepare the filling.
  3. Prepare the filling: Place the potatoes in a saucepan with water to cover and a large pinch of salt.
  4. Bring to a boil, then simmer for 15-20 minutes until tender.
  5. Drain well. Mash the potatoes with the minced chile, ground coriander, salt, pepper, and lemon juice.
  6. Taste and adjust the seasoning to your liking.
  7. Divide and shape the dough: Lightly flour your work surface.
  8. Divide the rested dough into 8 to 12 equal-sized pieces and roll each into a ball. Flatten one ball into a 2-inch disk.
  9. Stuff the paratha: Using a floured rolling pin, roll the disk into a 5-inch round.
  10. Place about 2 tablespoons (30 ml / 1 fl oz) of the potato filling in the center. Gather the edges of the dough up and over the filling, pinching them together to seal and form a pouch.
  11. Roll the paratha: Gently press the sealed pouch flat into a disk. Lightly flour it and carefully roll it out into a 6 to 7-inch round.
  12. Pat off any excess flour.
  13. Repeat with the remaining dough and filling, stacking the rolled parathas between sheets of plastic wrap.
  14. Cook the paratha: Heat a cast-iron skillet or griddle over medium-high heat.
  15. Place a paratha on the hot surface and cook for about 1 minute until it darkens slightly.
  16. Flip and cook for another 30 seconds.
  17. Crisp it up: Brush the top surface with oil, flip, and brush the other side with oil.
  18. Continue to cook, flipping every 30-45 seconds, until both sides are golden brown and crisp. This should take 2-3 minutes total per paratha.
  19. Serve: Remove from the pan and brush with melted butter if serving immediately.
  20. Enjoy warm with yogurt, pickles, or chutney.

Nutrition

Calories: 325kcalCarbohydrates: 51gProtein: 7gFat: 10.5g

Tried this recipe?

Let us know how it was!