Aloo Paratha (Potato Stuffed Flatbread)

A classic and delicious Indian breakfast dish made with spiced mashed potatoes stuffed inside whole wheat flatbread and cooked on a griddle. Served with yogurt, pickle, or butter.

Prep Time

20 minutes

Total Time

50 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.57/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Bread•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2cupsWhole Wheat Flour (Atta)(For the dough)

£0.60

0.5teaspoonSalt(To taste, for the dough)

£0.01

0.8cupWater(Or as needed, for the dough)

2tablespoonsOil/Ghee(For kneading the dough and cooking the parathas)

£0.15

2largePotatoes(Boiled and mashed)

£0.40

0.5mediumOnion(Finely chopped)

£0.15

1piecesGreen Chilies(Finely chopped, adjust to taste)

£0.20

1teaspoonGinger-Garlic Paste

£0.10

2tablespoonsCoriander Leaves(Finely chopped)

£0.30

0.5teaspoonRed Chili Powder(Adjust to taste)

£0.05

0.3teaspoonTurmeric Powder

£0.03

1teaspoonCoriander Powder

£0.05

0.5teaspoonGaram Masala

£0.10

0.5teaspoonDry Mango Powder (Amchur)(Optional, for a tangy flavor)

£0.15

0.5teaspoonSalt(To taste, for the filling)

£0.01

Total Cost

£2.30

£0.57 per serving

Instructions

1.
**Prepare the Dough:** In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft, pliable dough. Add 1 tablespoon of oil/ghee and knead again. Cover and let the dough rest for at least 20 minutes.
2.
**Prepare the Potato Filling:** In a bowl, mash the boiled potatoes well. Add chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder (if using), and salt. Mix well until all the ingredients are combined thoroughly.
3.
**Assemble the Parathas:** Divide the dough into equal-sized balls (about 8 balls). Roll one dough ball into a small circle (around 3-4 inches in diameter). Place a generous portion of the potato filling in the center of the circle.
4.
**Seal and Roll:** Bring the edges of the dough circle together to enclose the filling, pinching the edges to seal it completely. Gently flatten the stuffed ball. Dust the working surface with flour and gently roll the stuffed ball into a larger circle (around 6-7 inches in diameter), being careful not to tear the dough. You might need to dust with flour frequently to prevent sticking.
5.
**Cook the Parathas:** Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook for about 1-2 minutes, or until light golden brown spots appear on the bottom.
6.
**Apply Oil/Ghee and Cook:** Flip the paratha and cook the other side for another 1-2 minutes. Apply oil/ghee evenly over the surface of the paratha and cook until it turns golden brown and crisp.
7.
**Repeat:** Repeat the process with the remaining dough and filling.
8.
**Serve:** Serve the hot aloo parathas immediately with yogurt, pickle, butter, or a side of chole (chickpea curry).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (175g)

450 kcal / 1883 kJ

Carbs

60g

23% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Use a good quality whole wheat flour for the best results.

Do not overfill the parathas, or they might burst while rolling.

Roll the parathas gently to avoid tearing.

Cook the parathas on medium heat to ensure they are cooked through.

Serve the aloo parathas hot for the best taste.

Cooking Equipment

Tawa (Griddle)

Rolling pin

Mixing bowl

Pressure cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Aloo Paratha (Potato Stuffed Flatbread)

Ingredients

Instructions