I perfected an Aloo Paratha using a simple yeast-free dough that folds into flaky layers.

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I keep coming back to Aloo Paratha, that Indian potato stuffed flatbread that’s insanely delicious and crazy simple. I cant explain why a plain whole wheat flour (atta) dough and boiled and mashed potatoes turn into something so addictive, but they do.

The first bite makes you wonder what tiny trick you missed, because the outside gets a little crisp and the inside stays pillowy soft, and the smell is weirdly addicting. Sometimes I mess it up and it still tastes great, which makes me believe the charm is in the humble ingredients not some fancy technique.

Ingredients

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Adds fiber and complex carbs, makes paratha hearty, slightly nutty, keeps you full
Creamy carbs that give the filling body and moisture, mild flavor, comfort food
fresh, bright herb, adds citrusy notes and vitamin K, tastes lively
bring heat and sharp flavor, rich in vitamin C, wakes up bland bites
Warm, smoky aroma, aids digestion and boosts savory depth and warmth
Sour tang to balance richness, adds brightness and subtle fruity acidity to filling
Gives a crisp golden crust, adds richness and mouthfeel, provides cooking fat

Ingredient Quantities

2 cups whole wheat flour (atta)

1 to 1 1/2 teaspoons salt, divided

1 tablespoon oil or ghee (for dough)

about 3/4 cup water, warm

3 medium potatoes (about 500 g), boiled and mashed

1 small onion, finely chopped (optional)

1 to 2 green chilies, finely chopped

2 tablespoons fresh cilantro (coriander), chopped

1 teaspoon roasted cumin powder (jeera)

1/2 teaspoon red chili powder

1/2 teaspoon amchur powder (dry mango powder) or 1 teaspoon lemon juice

1/4 to 1/2 teaspoon garam masala (optional)

1/4 teaspoon ajwain (carom seeds, optional)

2 to 3 tablespoons oil or ghee for cooking

extra ghee or butter for serving (optional)

How to Make this

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1. Make the dough: in a bowl mix 2 cups whole wheat flour with about half of the salt from the 1 to 1 1/2 teaspoons (so roughly 1/2 to 3/4 tsp), add 1 tablespoon oil or ghee, then slowly add about 3/4 cup warm water and knead to a soft, smooth dough. If it feels dry add a little water, if sticky dust with flour. Cover and let it rest 15 to 20 minutes.

2. Prep the potatoes: boil, peel and mash the 3 medium potatoes until lump free; squeeze slightly with the back of a spoon so theres no big chunks and no excess moisture.

3. Make the filling: to the mashed potatoes add the remaining salt, finely chopped 1 small onion (optional), 1 to 2 chopped green chilies, 2 tablespoons chopped cilantro, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon amchur powder or 1 teaspoon lemon juice, 1/4 to 1/2 teaspoon garam masala (optional) and 1/4 teaspoon ajwain (optional). Mix well, taste and adjust seasoning. Tip: fry a small pinch to test flavor if you want.

4. Portion dough and filling: divide the dough into 8 to 10 equal balls. Divide the potato mix into equal sized balls slightly smaller than the dough balls so sealing is easy. Keep both covered to stop drying.

5. Stuff the paratha: roll one dough ball into a small disc dusting lightly with flour, place a potato ball in the center, bring edges together to seal and pinch tight so no filling spills. Flatten the sealed ball gently with your palms.

6. Roll carefully: dust lightly and roll the stuffed ball into a 6 to 7 inch round, using gentle outward strokes. If the filling peeks out, tuck and reseal then roll again. Dont press too hard or it will tear.

7. Cook on a hot skillet: heat a tava or heavy skillet on medium-high. Place the rolled paratha on the hot pan, cook 20 to 30 seconds till small bubbles appear, flip. Drizzle a little of the 2 to 3 tablespoons oil or ghee around and on top, then press with a spatula and cook until golden brown spots appear. Flip again, add a bit more oil/ghee and cook the other side until golden and cooked through.

8. Finish and keep warm: repeat with remaining parathas, adjusting heat so they brown but dont burn. Stack cooked parathas and cover with a clean towel so they stay soft.

9. Serve: smear extra ghee or butter on hot parathas if you like, serve with yogurt, pickle or chutney. Tip: for extra crisp edges use a mix of oil and ghee while cooking and keep the pan on medium-low after the first sear so the insides cook without burning the outside.

Equipment Needed

1. Large mixing bowl (for dough and potato filling)
2. Measuring cups and teaspoons (for flour, water and spices)
3. Potato masher or sturdy fork (to get the potatoes lump free)
4. Rolling pin and board or a lightly floured countertop (for rolling the stuffed parathas)
5. Heavy skillet or tava (medium-high heat, for cooking)
6. Spatula or flat turner (to flip and press while cooking)
7. Small bowl and spoon (to mix/test seasoning and hold oil/ghee)
8. Clean kitchen towel or plate (to stack and keep parathas warm)

FAQ

Q: How do I stop the paratha from tearing or the filling from leaking? A: Use small balls of filling, seal the edges with a little water and pinch tightly, dust your board and rolling pin with flour and roll gently not too thin. If it starts to leak, fold the edges back and seal again, it helps a lot.

Q: My dough is too sticky or too dry what do I do? A: If it is sticky add a tablespoon of flour at a time and knead, if it is dry add warm water a teaspoon at a time. Let the dough rest 20 to 30 minutes covered, that makes it easier to roll.

Q: Can I use leftover mashed potatoes from the fridge? A: Yes absolutely. Warm them slightly so they mix easy, then taste and adjust salt and spices before stuffing. Cold potatoes can make the stuffing crumbly so warming helps.

Q: What heat and oil amount gives a crispy outside and soft inside? A: Heat the pan until hot then reduce to medium. Cook each side about 1 to 2 minutes until golden, add a little oil or ghee around the edges and press gently with a spatula so it crisps up. Too high heat will burn outside and leave it raw inside.

Q: Can I make parathas ahead and freeze them? A: Yes you can. Cook them fully, cool on a rack, stack with parchment between each and freeze in a zip bag. Reheat on a hot skillet from frozen for best texture or microwave then crisp on a pan.

Q: I dont eat wheat can I make gluten free parathas? A: Gluten free is tricky because wheat gives the dough stretch. You can try buckwheat or a mix of gluten free flours with a binder like xanthan gum or cooked rice flour, but texture will be different. For easiest success stick to whole wheat or use all purpose flour by adjusting water a bit.

Aloo Paratha (Indian Potato Stuffed Flatbread) Recipe Substitutions and Variations

Whole wheat flour (atta): use spelt flour 1:1, it’ll be a bit more delicate so roll gently, or use all-purpose flour 1:1 for softer, flakier parathas, reduce water by 1-2 tbsp or do half atta half AP for a good balance.
Potatoes (boiled mashed): swap with mashed sweet potato (same weight, drain any extra moisture) for a sweeter twist, or use very well squeezed roasted cauliflower mash for a lower carb version.
Amchur powder or lemon juice: replace with 1/2 tsp tamarind paste diluted in a little water, or 1 tsp lemon zest plus a squeeze of lemon, vinegar works in a pinch but use sparingly.
Ajwain (carom seeds): substitute with 1/4 tsp dried thyme or a small pinch of oregano to mimic the thyme-like note, or use a tiny bit of cumin seeds if you want warm, savory flavor instead.

Pro Tips

– Make the potato filling slightly drier than you think you need, otherwise the paratha will puff up weird or tear. If the mash feels moist, let it sit in a sieve or on a plate for 10 minutes, or stir in a tablespoon of roasted semolina or a little besan to absorb extra water. Taste and fix the seasoning after that, not before.

– Keep the dough soft and relaxed, not tight. Warm water and a bit of oil in the dough helps, and a 15 to 20 minute rest makes rolling much easier. If it’s springing back while you roll, let it rest another 5 minutes, then try again.

– Roll gently and use very light dusting of flour. Pressing too hard or overflouring will tear the dough or make the paratha thick and bready. If the filling peeks out, pinch and reseal, then roll from the center outward with slow even strokes. Rolling between two sheets of parchment or plastic really helps when youre nervous about leaks.

– Control the heat for even color and cooked-through centers. Start on a hot pan to get the first sizzle, then turn it down to medium-low so the inside cooks without burning the outside. Use a mix of oil and ghee for the pan for both crisp edges and good flavor, and press gently with the spatula only for a short time.

– Keep them soft after cooking and make reheating easy. Stack straight onto a cloth or paper towel and cover so they steam a bit and stay pliable. To reheat, warm on a skillet with a tiny smear of ghee, or microwave briefly wrapped in a damp paper towel if youre in a hurry. For freezing, flash-freeze each paratha flat on a tray, then stack with parchment between so they dont stick.

Aloo Paratha (Indian Potato Stuffed Flatbread) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected an Aloo Paratha using a simple yeast-free dough that folds into flaky layers.

Servings

servings

Calories

300

kcal

Equipment: 1. Large mixing bowl (for dough and potato filling)
2. Measuring cups and teaspoons (for flour, water and spices)
3. Potato masher or sturdy fork (to get the potatoes lump free)
4. Rolling pin and board or a lightly floured countertop (for rolling the stuffed parathas)
5. Heavy skillet or tava (medium-high heat, for cooking)
6. Spatula or flat turner (to flip and press while cooking)
7. Small bowl and spoon (to mix/test seasoning and hold oil/ghee)
8. Clean kitchen towel or plate (to stack and keep parathas warm)

Ingredients

2 cups whole wheat flour (atta)
1 to 1 1/2 teaspoons salt, divided
1 tablespoon oil or ghee (for dough)
about 3/4 cup water, warm
3 medium potatoes (about 500 g), boiled and mashed
1 small onion, finely chopped (optional)
1 to 2 green chilies, finely chopped
2 tablespoons fresh cilantro (coriander), chopped
1 teaspoon roasted cumin powder (jeera)
1/2 teaspoon red chili powder
1/2 teaspoon amchur powder (dry mango powder) or 1 teaspoon lemon juice
1/4 to 1/2 teaspoon garam masala (optional)
1/4 teaspoon ajwain (carom seeds, optional)
2 to 3 tablespoons oil or ghee for cooking
extra ghee or butter for serving (optional)

Directions

Make the dough: in a bowl mix 2 cups whole wheat flour with about half of the salt from the 1 to 1 1/2 teaspoons (so roughly 1/2 to 3/4 tsp), add 1 tablespoon oil or ghee, then slowly add about 3/4 cup warm water and knead to a soft, smooth dough. If it feels dry add a little water, if sticky dust with flour. Cover and let it rest 15 to 20 minutes.
Prep the potatoes: boil, peel and mash the 3 medium potatoes until lump free; squeeze slightly with the back of a spoon so theres no big chunks and no excess moisture.
Make the filling: to the mashed potatoes add the remaining salt, finely chopped 1 small onion (optional), 1 to 2 chopped green chilies, 2 tablespoons chopped cilantro, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon amchur powder or 1 teaspoon lemon juice, 1/4 to 1/2 teaspoon garam masala (optional) and 1/4 teaspoon ajwain (optional). Mix well, taste and adjust seasoning. Tip: fry a small pinch to test flavor if you want.
Portion dough and filling: divide the dough into 8 to 10 equal balls. Divide the potato mix into equal sized balls slightly smaller than the dough balls so sealing is easy. Keep both covered to stop drying.
Stuff the paratha: roll one dough ball into a small disc dusting lightly with flour, place a potato ball in the center, bring edges together to seal and pinch tight so no filling spills. Flatten the sealed ball gently with your palms.
Roll carefully: dust lightly and roll the stuffed ball into a 6 to 7 inch round, using gentle outward strokes. If the filling peeks out, tuck and reseal then roll again. Dont press too hard or it will tear.
Cook on a hot skillet: heat a tava or heavy skillet on medium-high. Place the rolled paratha on the hot pan, cook 20 to 30 seconds till small bubbles appear, flip. Drizzle a little of the 2 to 3 tablespoons oil or ghee around and on top, then press with a spatula and cook until golden brown spots appear. Flip again, add a bit more oil/ghee and cook the other side until golden and cooked through.
Finish and keep warm: repeat with remaining parathas, adjusting heat so they brown but dont burn. Stack cooked parathas and cover with a clean towel so they stay soft.
Serve: smear extra ghee or butter on hot parathas if you like, serve with yogurt, pickle or chutney. Tip: for extra crisp edges use a mix of oil and ghee while cooking and keep the pan on medium-low after the first sear so the insides cook without burning the outside.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.