Aloo Paratha Recipe: Classic North Indian Potato Flatbread

Ingredients

• For the Dough:
• 2 cups Whole Wheat Flour (Atta)
• 1/2 tsp Salt
• 1 tsp Oil or Ghee
• Approx. 3/4 cup Water (as needed for kneading)
• For the Potato Filling (Aloo Masala):
• 3-4 medium Potatoes, boiled, peeled, and mashed well
• 1 medium Onion, finely chopped (optional)
• 1-2 Green Chilies, finely chopped (adjust to taste)
• 1/2 inch Ginger, grated or finely chopped
• 1/2 tsp Cumin Powder (Jeera Powder)
• 1/2 tsp Coriander Powder (Dhaniya Powder)
• 1/4 tsp Red Chili Powder (adjust to taste)
• 1/2 tsp Amchur Powder (Dry Mango Powder)
• 1/4 tsp Garam Masala (optional)
• Salt to taste
• 2 tbsp Fresh Coriander Leaves, chopped
• Oil or Ghee for shallow frying parathas

Instructions

1. 1

   Prepare the Dough: In a large bowl, combine whole wheat flour and salt. Add oil/ghee and mix well. Gradually add water, kneading to form a soft, pliable dough. Cover with a damp cloth and let it rest for at least 15-20 minutes.

2. 2

   Make the Potato Filling: In a mixing bowl, combine the well-mashed potatoes with finely chopped onion (if using), green chilies, grated ginger, cumin powder, coriander powder, red chili powder, amchur powder, garam masala (if using), and salt. Mix everything thoroughly to ensure no large lumps remain and the spices are evenly distributed.

3. 3

   Portion and Stuff: Divide the dough and the potato filling into equal-sized balls (approximately 8-10). Flatten a dough ball slightly, place a potato filling ball in the center. Bring the edges of the dough together to enclose the filling completely, sealing it at the top.

4. 4

   Roll the Paratha: Lightly dust the stuffed dough ball with dry flour. Gently roll it out into a flat, round paratha of about 6-7 inches diameter, applying even pressure. Be careful not to let the filling come out.

5. 5

   Cook the Paratha: Heat a tawa or griddle over medium heat. Place the rolled paratha onto the hot tawa. Cook for about 1 minute until small bubbles appear on the surface.

6. 6

   Flip and Fry: Flip the paratha. Drizzle 1/2-1 tsp oil or ghee on the cooked side and spread it. Cook for another minute, then flip again. Drizzle oil/ghee on the second side. Press gently with a spatula and cook both sides until golden brown spots appear and the paratha is cooked through and slightly puffed.

7. 7

   Serve Hot: Remove from tawa and serve hot with a dollop of butter, a side of yogurt, curd, or your favorite Indian pickle. Enjoy your homemade Aloo Paratha!