Aloo Paratha Recipe – Potato Stuffed Flatbread Recipe

For Dough:
Whole wheat flour : 1 cup + 1/4 cup for rolling
Water : 1/2 cup (Use more as needed)
Salt to taste
Oil/Ghee to pan-fry the parathas


For Potato Filling:
Potatoes : 2 (medium)
Salt : 1/4 tsp
Cumin Seeds /Jeera : 1/2 tsp
Green Chili : 2 (medium sized, chopped)
Cilantro/Coriander Leaves : 2 tbsp (chopped)
Garam Masala : 1/2 tsp (optional)
Amchoor Powder : 1/2 tsp (optional)

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How to make Aloo Paratha 

How to make Aloo/Potato filling for Aloo Paratha:


1. Boil potatoes and cook until they are tender.
2. Once tender; remove and let them cool down. (Note: Do not cool the potatoes under running water because the potatoes will become too soft.)
3. Peel the skin off and mash the potatoes.
4. Add green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

How to make dough for Aloo Paratha :

1. Mix flour, salt and water together to make soft dough; if the dough is hard add a little more water.
2. Knead the dough for a few minutes on a lightly rub a few drops of oil on to the smooth dough to prevent drying.
3. Set the dough; keep it aside and cover it with a damp cloth. Let the dough rest for at least 10 minutes.

How to make Aloo Paratha :


1. Divide the dough and potato mixture into equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into small circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball, repeat process. Let them settle for 3-4 minutes before rolling them.
3. Heat the skillet on medium high. (Note: An iron skillet works best).
4. First roll them in dry whole-wheat flour. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball to medium circles.
5. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
6. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
7. Then flip the paratha over, you should see some golden-brown spots on the topside.
8. After a few seconds, spread 1 tsp of oil or ghee on the paratha again, flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. Serve parathas hot with yogurt, pickle or any curry of your choice and Enjoy!

Related Posts : 
Avocado Paratha /Chappathi /Indian Bread with Avocado
Garlic Naan /Garlic Flavored Leavened Indian Flatbread
Butter Naan /Baked Indian Bread
Kerala Parotta /Layered Flat Bread
Palak /Spinach Paratha /Indian Bread with Spinach
Chappathi /Roti /Whole Wheat Indian Bread

Happy Cooking!
Sangeetha