Aloo Paratha is a type of Indian flatbread that is stuffed with potatoes and spices. It is a staple in many Indian households for its delicious flavor and can be eaten at any meal with a side of homemade yogurt and a dollop of spiced pickle.

A few weeks back we shared a stuffed herbed flatbread recipe from Armenia called Jingalov Haz. This flatbread uses many different kinds of herbs and greens to make a wholesome, delicious and good-for-you bread. This got us thinking on other cultures that make a similar kind of stuffed flatbread.

‘Paratha’ is a name given for any type of stuffed flatbread in India. The most common stuffed flatbreads are Aloo (potato), Gobi (Cauliflower) and Paneer (cottage cheese). Parathas can also be made plain but folding the rolled out dough on itself to create flakey layers that almost melt in your mouth when cooked.

Our friend Bina of A Bit Wholesomely, a food blogger, is sharing an Aloo Paratha recipe – potato stuffed flatbread from India that has all the flavor and spices of typical Indian cuisine. This flatbread is a very common meal especially in roadside restaurants called ‘Dhabas’ in the northern part of India. It is also a staple in many North Indian homes and is commonly served as breakfast. From Bina,

This aloo paratha recipe will make about six flatbread pieces. Piping-hot crisp wheat flatbreads stuffed with spiced, mashed potatoes and relished with some tangy sour mango pickle is always a hit. The best part of making parathas is that you can serve them for breakfast as well pack them in the lunch box for kids. Even after some hours, the aloo paratha tastes delicious.

Ingredients for the paratha/flatbread dough:

• 1 ½ cups Indian whole wheat flour also known as Aata
• 1 tbsp vegetable, peanut or canola oil
• ½ tsp salt
• Warm water to make a soft but not sticky dough

Ingredients for the aloo/potato filling:

• 4 medium potatoes; boiled and peeled
• 1 thai green chili, finely chopped
• 2 tbsp fresh ginger, finely grated
• ¼ cup fresh cilantro, finely chopped
• 1-2 tsp garam masala (a blend of Indian spices)
• 1 tbsp oil
• Salt to taste
• Oil for parathas

Method for the paratha/flatbread filling:

• Heat the oil in a pan on medium flame and add the green chillies, ginger and cilantro.
• Stir until the cilantro wilts and then add the garam masala.  Stir for a minute.
• Add the boiled potatoes and salt.  Stir and mash them with the ladle.  The filing shouldn’t be lumpy.
• Adjust salt as needed and let the filling cool completely.  Do not use warm filling or else the dough will tear while rolling.

Method for the flatbread dough:

• Measure the flour into a large plate or mixing bowl.
• Make a well in the center and add the salt and oil.
• Mix everything together.  Add water a little at a time and make a soft but not sticky or tacky dough
• Cover the dough with a damp kitchen towel and rest for 20 mins.  Then divide into 6 portions.  Roll into balls and keep covered with a damp kitchen towel.
• Heat a skillet on medium flame.  Take one ball and roll to about ¼ inch thick.  Add one portion of the filling and bring the dough together in a pinching motion to close the opening.
• Roll into a smooth ball again, dust with flour and roll into a 4-5 inch circle.
• Put it on the skillet.  Wait until you see bubbles on top and flip it over.  After a minute, add about 1/2 tsp oil/ghee around the periphery and flip it over.  Add a few drops of oil/ghee on top and cook until both sides are golden brown.  Transfer to a plate lined with a paper towel.
• Repeat with the rest of the dough.
• Reheat the leftover paratha on a skillet on the stove top instead of the microwave.

Tips to make a good Aloo Paratha

The key to making a soft paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you do that you can stuff it with the filling and fry it on a medium-high heat. Additionally, always make sure that your griddle/pan on which you will be making the flatbread is hot before you put the paratha on it. If it’s just medium hot, the paratha will take time to cook and might not be as soft.

Here is a quick video recipe on how to make soft and delicious aloo parathas.

{ Words and photo by Bina; Website: Abitwholesomely; Instagram: @abitwholesomely }

Related Reading