Aloo Paratha
Recipe GLPR31da4496e594a4
A beloved Punjabi flatbread filled with spiced mashed potatoes, ginger, and fresh cilantro. Aloo paratha is a flaky, savory bread stuffed with a fragrant potato mixture and cooked on a hot griddle until golden and crispy. Serve warm with yogurt, mint chutney, or coriander chutney for an authentic Indian meal.
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Ingredients
2 cups Whole wheat flour (chapati atta)
to taste Salt
2 tablespoons Oil for dough
¾ cup plus more as needed Water
500 grams Potatoes, boiled and peeled
½ inch piece Ginger, grated
2 Green chilies, finely chopped
handful, chopped Cilantro leaves, finely chopped
½ teaspoon Cumin powder
1 teaspoon Red chili powder
1 teaspoon Dried mango powder (amchur)
½ teaspoon Garam masala
as needed Oil for frying
optional Butter for serving (optional)
as desired Mint chutney or cilantro chutney for serving
as desired Yogurt for serving
Directions
Boil the potatoes in a pressure cooker or pot until very tender, about 15 minutes. Drain and set aside to cool until comfortable to handle.
While the potatoes cool, prepare the dough: In a large bowl, combine the whole wheat flour and salt. Add 2 tablespoons of oil and mix with your fingers until the mixture resembles breadcrumbs. Gradually add water, a little at a time, kneading until you form a smooth, soft dough. Cover and let rest for 15 minutes.
Once the potatoes are cool enough to handle, peel off the skins and mash them thoroughly in a bowl. Add the grated ginger, chopped green chilies, cilantro, cumin powder, red chili powder, amchur powder, garam masala, and salt to taste. Mix all ingredients well. Divide the potato mixture into 8 equal portions.
Knead the rested dough briefly to smooth it, then divide into 8 equal portions and form into smooth balls. Flatten each ball slightly with your hand.
Take one flattened dough ball and roll it into a 3- to 4-inch diameter circle using a rolling pin and dusting with flour as needed. Place one portion of the potato filling in the center.
Carefully gather the edges of the dough circle around the filling and pinch to seal at the center. Gently flatten the stuffed dough ball with your hand, then roll it into a 6-inch diameter circle, using flour to prevent sticking.
Heat a griddle (tawa) or skillet over medium-high heat until hot. Place the rolled paratha on the griddle and cook for 1-2 minutes until light brown spots appear on the bottom.
Flip the paratha and cook the other side for 1-2 minutes. Drizzle a small amount of oil around the edges, flip again, and press gently with a spatula to help it puff and cook evenly. Cook until golden brown and crispy, about 1 more minute. Transfer to a plate.
Repeat steps 5-8 with the remaining dough and filling portions. If desired, spread a small amount of butter on top of each finished paratha while still warm.
Serve hot with yogurt, mint chutney, or cilantro chutney on the side.
