Potato-Stuffed Aloo Paratha

Name: Aloo Paratha
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Cuisine: Indian
Ingredients: 1-2 hot green chilies; 1/2 teaspoon mango powder; 4 medium potato; 2 cups of whole wheat flour; 1 tablespoon of olive oil; 1/2 teaspoon of chili flakes; 1/2 teaspoon of garam masala; 1 tablespoon of cilantro (coriander); 1 teaspoon of salt; 1 cup of lukewarm water

You will love this Indian Flatbread Aloo Paratha Recipe, which is crispy on the outside and soft on the inside.

Indian Cuisine

March 23, 2022

Difficulty Medium

Servings 8 people

Preparation 20 mins

Cooking 40 mins

Total 60 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

4 medium potato
2 cups of whole wheat flour
1 tablespoon of olive oil
1/2 teaspoon of chili flakes
1/2 teaspoon of garam masala
1 tablespoon of cilantro (coriander)
1 teaspoon of salt
1 cup of lukewarm water
1-2 hot green chilies
1/2 teaspoon mango powder

Directions

Peel and boil the potatoes. You can boil or steam the potatoes as you like, but we recommend choosing a quick method such as a pressure cooker that will reduce your overall cooking time.
Chop and mash the potatoes until well mashed; there should be no lumps or small pieces.
Add salt, pepper, and fresh herbs.
Mix the spices and peppers well with the potatoes. Check the taste and add more seasoning according to your taste.
Then, to prepare the dough, take the flour in another bowl and make a well in the middle. Add roughly half of the salt, oil, and water in the middle.
Combine all the ingredients and then knead until the mixture is soft.
Cover the mixture and set the dough aside for 20–30 minutes.
After the dough has rested, squeeze two small balls from the bulk of the dough to fill and roll the aloo paratha. Press until flat and then sprinkle with some flour.
Using a rolling pin, roll them into rounds of about 10–12 cm. Divide the dough into equal parts as this will help shape and seal it later.
Put the potato dough in the middle of the dough and leave a finger space at the edges.
Place the other round of dough on top before pressing them together to cover the edges completely.
Sprinkle some flour on each stuffed paratha, this will allow you to roll them up to roughly 18-20cm in diameter. This is the size of a regular roti or chapati.
Once you've made all your aloo parathas, put them in a pan to cook.
Add the parathas one by one to a hot pan. Be careful because of the high heat of the cooking surface.
Cook the parathas on high heat for a relatively short time. This will make them both crispy and soft inside.
Using a spatula or tongs, flip the paratha pancakes in the pan.
Spread some butter on it.
Flip again and this time cook the sole completely (you will see brown spots appear on the dough).
Spread some ghee face up and keep turning until the paratha swells and is crispy.
Make all the parathas this way and put them in a bowl or casserole dish.
Serve them hot.

Nutrition Facts

Serving Size 1 Aloo Paratha

Serves 8

Amount Per Serving

Calories262

% Daily Value*

Total Fat 5.2 g6.7%

Cholesterol 25 mg8.3%

Protein 10.2 g20.4%

Potassium 10.2 g0.2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Use oil or ghee. When making paratha bread, adding oil or ghee to the dough while kneading can make for wonderfully soft parathas.
Feel free to change the stuffing recipe to your liking - anything can be added! You can add cumin, rock salt, carom seeds, mint leaves, and coriander powder. We would suggest adding a little ginger powder - that would give it a lovely kick!
To make this recipe vegan, simply use oil, wherever we indicate ghee could be used. It will work just as well.

Rate This Recipe

Paratha is a North Indian flatbread. The Indian bread with potato-filling is called "Aloo Paratha" or "Aloo ka Paratha". This is a must-have for a popular Indian breakfast. It is also served alongside meat and vegetable dishes. This popular bread recipe pairs perfectly with yogurt and butter.

You can also prepare crispy and buttery flatbread at home with the Potato Stuffed Paratha recipe. You can make it without using yeast.Make breakfasts and meals even more delicious with Pan-Fried Parathas.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Chef Pan

Dish Towel

What Is Paratha?

Paratha is a flatbread in Indian cuisine, usually filled with potatoes. Typically, they have some type of interior material that varies depending on your choice.

This recipe is for flatbread with potatoes. Therefore, they are called "aloo" (potato) parathas.

What To Serve with Paratha?

The best options to serve with paratha are assorted different dips. This is because parathas are very convenient to eat with your hands, so people will tend to want to dunk them into some kind of sauce.

We would suggest going for a cooling mint yogurt if you’re not too fond of spice, or the option of a spicy lime pickle if you like to turn up the heat!

Here are our delicious recipes that you can serve with Aloo Paratha:

How To Store Paratha?

The best way to store parathas is after they’ve been partially cooked in the pan. At that point, place each half-cooked paratha separately to fully cool. Then, stack them with a sheet of baking paper between each one and store them in freezer bags.

When you want to eat them, remove the paper from the parathas and allow them to sit on the counter for around thirty minutes at room temperature. Once they’re at room temperature, cook them as you would if they were fresh.

Recipe byPetite Gourmets