Aloo Paratha (आलू पराठा)
Whole-wheat flatbreads stuffed with spiced mashed potato and pan-fried with ghee — the Punjabi breakfast that fuels half of north India on weekend mornings.
Cuisine: North Indian (Punjab) · Style: Hearty · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 2/5
Ingredients
- 2 cups whole wheat flour (atta)
- 1 tbsp oil
- Warm water to knead
- 4 medium potatoes, boiled and mashed
- 1 green chilli, finely chopped
- 1 tsp ginger, grated
- 1/2 tsp ajwain
- 1 tsp amchur
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 2 tbsp coriander leaves, chopped
- Salt to taste
- 4 tbsp ghee for cooking
- Yogurt and pickle to serve
Steps
- Knead atta with oil, salt, and warm water into a soft pliable dough. Rest 15 minutes.
- Mix mashed potato with green chilli, ginger, ajwain, amchur, chilli powder, garam masala, coriander, and salt. Taste — it should be punchy.
- Divide dough into 8 balls. Roll one out into a 4-inch disc, place a heaped tablespoon of filling, and pleat the edges over to seal.
- Dust with flour and gently roll out into a 7-inch paratha, easing the rolling pin so the filling does not break through.
- Cook on a hot tawa, flipping when bubbles appear. Brush both sides with ghee and press lightly with a spatula until golden brown spots form.
- Stack covered with a kitchen towel and serve hot with thick yogurt and pickle.