Aloo Paratha Recipe

aloo parathas topped with ghee and served with chutneys and dahi

Learn how to make classic aloo paratha (Indian stuffed potato flatbread) at home with this easy step-by-step recipe.

Course Side Dish

Cuisine Indian

Prep Time 45

Cook Time 30

Total Time 1 15

Servings parathas

Calories 335kcal

Author Shivani Raja

Ingredients

For the aloo filling:

2 Medium Potatoes peeled, boiled, and mashed; use a starchy variety
1 clove Garlic finely chopped
1/4 inch Fresh Ginger finely chopped
1 Green Chili finely chopped
2 sprigs Fresh Coriander finely chopped
1/2 tsp Salt
1/4 tsp Turmeric
1/4 tsp Chilli Powder optional
1/8 tsp Ground Coriander
1/8 tsp Ground Cumin
1/2 tbsp Butter or Ghee

For the paratha dough:

1.5 cups/ 200 grams Chapati Atta (whole wheat flour)
1.5 tbsp Chickpea (Chana) Flour
1/2 tsp Salt
3/4 cup/ 180 ml Warm (not boiling) Water you won't need it all
1/4 cup/ 60 ml Sunflower Oil as needed, for frying

Instructions

Begin by preparing the aloo filling: add the mashed boiled potato, garlic, ginger, chilli, coriander, salt, butter and spices to a medium sized bowl.
Use a spoon or fork to mix the aloo filling together until well combined. Taste a small amount of the filling and add extra salt, butter or spices if desired. Set the filling aside for later.
Prepare the paratha dough: add the chapati flour, chana (chickpea) flour, and salt to a large mixing bowl and mix until combined.
Gradually pour in the warm water (you may not need it all so don't add it all at once). Use a spoon or your hands to bring the dough together into a scraggly ball.
Tip the dough out onto a floured surface and knead with your hands for 5-10 minutes until the dough is stretchy and elastic. It should be soft but not stick to your hands. If you prod the dough with your finger, it should bounce back slightly - this indicates that the gluten has developed.
Cover the dough with a tea towel and leave to rest for 10 minutes.
Heat your tawa (or frying pan) over medium heat. Pour the oil into a small bowl with a pastry brush to use later.
Now we can begin rolling the parathas. Take a golf-ball sized piece of the paratha dough and roll out into a small circle on a floured surface.
Add about 1.5 tbsp of the aloo filling to the centre of the circle. Use your hands to tightly wrap the dough around the filling until it is fully encased (see the photos in the blog post above for reference).
Re-flour your surface as needed then roll out the paratha into a large circle. You want the paratha to be thin enough that it is not doughy but thick enough that the filling does not leak out.
Generously brush the tawa with oil, and carefully add the paratha on top. Brush the top of the paratha with oil.
Once bubbles appear, flip the paratha. Continue brushing with oil and flipping as needed until the paratha is golden and bubbly on both sides. Transfer the hot paratha to a plate lined with a paper towel.
Repeat steps 8-12 with the remaining dough and filling until you have made all the parathas. If you have leftover dough you can experiment with making cheese or egg parathas!
Enjoy the parathas hot with a generous dollop of ghee and a steaming cup of masala chai.

Notes

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days. Reheat on the tawa or in the microwave.
Feel free to experiment with adding sliced veggies, egg or cheese to the paratha filling!

Nutrition