Aloo Paratha is a beloved North Indian stuffed flatbread with spiced mashed potatoes inside a crispy, golden whole-wheat crust. It’s hearty, flavorful, and perfect for breakfast or lunch with yogurt, pickle, or butter!
Ingredients (Makes 6 Parathas):
For Dough:
- 2 cups whole wheat flour (atta)
- 1 tsp salt
- 1 tbsp oil
- Water (as needed)
For Potato Filling:
- 3 medium potatoes, boiled & mashed
- 1 small onion, finely chopped (optional)
- 2 green chilies, finely chopped
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp red chili powder
- 2 tbsp fresh coriander, chopped
- Salt to taste
- 1 tbsp ghee/oil for cooking
Instructions:
1️⃣ Prepare Dough:
- Mix flour, salt, and oil in a bowl.
- Gradually add water and knead into a soft dough. Cover and rest for 15-20 mins.
2️⃣ Make Potato Filling:
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add onions (if using) and green chilies, sauté until golden.
- Add mashed potatoes, turmeric, coriander powder, red chili powder, garam masala, and salt. Mix well.
- Stir in fresh coriander and let the mixture cool.
3️⃣ Assemble Parathas:
- Divide dough into 6 equal balls. Roll one ball into a small circle (4-inch diameter).
- Place a spoonful of potato filling in the center.
- Gather edges and seal tightly, then flatten gently.
- Dust with flour and roll into a round paratha (6-7 inches), applying light pressure.
4️⃣ Cook Parathas:
- Heat a tawa or skillet on medium flame.
- Place the paratha and cook until bubbles appear.
- Flip, apply ghee/oil, and press lightly. Cook until both sides are golden and crisp.
5️⃣ Serve Hot:
- Serve with yogurt, pickle, or a dollop of butter!
Tip: For extra crispiness, cook on low flame with more ghee.
