Indian · Free recipe
Aloo Paratha
Whole wheat flatbread stuffed with a savory spiced potato filling, griddled with ghee until golden and crisp. A beloved North Indian breakfast that is a meal on its own with yogurt and pickle.
Step 1
Make the dough: in a large bowl, combine the flour and 1/2 teaspoon salt. Add the oil and gradually mix in the warm water, kneading until you have a soft, smooth dough (5 to 6 minutes). It should be soft but not sticky.
Step 2
Cover the dough with a damp towel and let it rest for 20 minutes while you make the filling.
Step 3
Mash the boiled potatoes in a bowl until no lumps remain; lumps can tear the paratha later.
Step 4
Add the green chili, ginger, cumin, amchur, chili powder, garam masala, cilantro, and the remaining 1/2 teaspoon salt to the potatoes. Mix well. Taste and adjust seasoning.
Step 5
Divide the potato filling into 6 equal balls. Divide the dough into 6 equal balls as well.
Step 6
Dust a dough ball with flour and roll it into a 4-inch circle. Place a potato ball in the center.
Step 7
Gather the edges of the dough up and over the filling, pinch them together at the top to seal completely, and gently flatten the sealed ball with your palm.
Step 8
Dust again with flour and roll out gently and evenly into a 7-inch circle, about 1/8 inch thick. Roll from the center outward and turn often so the filling stays enclosed and does not burst.
Step 9
Heat a flat griddle or skillet over medium heat for 2 minutes. Place a paratha on the dry griddle and cook for about 1 minute until small bubbles appear on top.
Step 10
Flip it, brush the cooked side with ghee, and cook 1 minute. Flip again, brush the other side with ghee, and press gently with a spatula so it cooks evenly and turns golden with brown spots.
Step 11
Cook until both sides are golden brown with crisp spots, about 3 to 4 minutes total per paratha. Adjust the heat down if they brown too fast.
Step 12
Stack the cooked parathas and keep them warm under a towel. Serve hot with plain yogurt, butter, and mango pickle.
Tips from the test kitchen
- Let the boiled potatoes cool fully before mashing; warm potato releases moisture that makes the filling wet and hard to seal.
- Roll gently and evenly; pressing too hard in one spot pushes filling through the dough.
