Aloo Paratha
Flaky, golden flatbreads stuffed with spiced mashed potatoes, cooked on a griddle until crisp. A comforting north Indian breakfast staple with layers of warmth and earthy aroma.
30 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·gluten
Flavor profile
Spice
Richness
Method
- 1In a bowl, mix 200 g whole wheat flour with 100 ml warm water and 5 g salt. Knead into a soft, smooth dough. Cover and rest for 20 minutes.
- 2Boil 2 medium potatoes until tender. Peel and mash with 10 g ghee, 10 g cumin seeds, 10 g green chilli (finely chopped), 5 g coriander leaves, and salt to taste.
- 3Divide the dough into 4 equal balls. Roll each into a circle about 15 cm in diameter.
- 4Place a spoonful of the potato filling in the center of each dough circle. Gather the edges and seal tightly, then roll into a flat disc.
- 5Lightly dust the rolled paratha with flour. Heat a non-stick griddle over medium heat.
- 6Place one paratha on the griddle. Cook for 30 seconds until bubbles form. Flip and cook the other side for 30 seconds.
- 7Brush with 10 g ghee. Flip again and press gently with a spatula. Cook until golden brown and crisp on both sides.
- 8Repeat with remaining parathas. Serve hot with yogurt or pickle.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Aloo Paratha is veg.
Aloo Paratha contains dairy, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
