Aloo Paratha
Whole wheat flatbread stuffed with a lightly spiced potato filling and cooked with ghee until golden. A classic Indian breakfast.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Diet
- Vegetarian
Vegetarian
Ingredients
Serves 4For the dough
For the filling
To cook
Method
Make the dough
Mix the atta, salt and oil. Add water a little at a time and knead into a soft, smooth dough. Cover and rest for 15 minutes.
Prepare the filling
Peel and mash the potatoes until no lumps remain. Add the green chilli, ginger, coriander leaves, coriander powder, chilli powder, amchur, garam masala and salt. Mix well and divide into 6 equal portions.
Stuff the dough
Divide the dough into 6 balls. Flatten one ball into a small cup, place a portion of filling in the centre, and pinch the edges together to seal. Dust lightly and flatten gently.
Roll the paratha
Roll gently into a circle about 6 inches wide, using light, even pressure so the filling does not break through.
Cook on the tawa
Heat a tawa over medium heat. Cook the paratha for 1 minute, flip, and spread a little ghee on top. Flip again and cook until golden spots appear on both sides, pressing the edges lightly.
Serve
Serve hot with curd, pickle and a small knob of butter.
Cook’s notes
- Let the boiled potatoes cool and dry out completely. Warm, wet potatoes make the paratha tear.
- Do not overfill. A filling that is about the same size as the dough ball is the limit.
- Keep the heat at medium so the paratha cooks through without burning.
Keep cooking