North Indian · Breakfast, Lunch, Dinner
Aloo paratha
Potato-stuffed griddle flatbread
- Total time1 hr 30 minstart to table
- Hands on50 minactual work
- EffortModerate
- Serves4as written
- Per serving~513 kcalapprox.
Punjabi-style whole wheat flatbreads enclosing a dry, tangy mashed-potato filling with ginger, green chilli, coriander and amchur. Each ball is sealed before rolling, then tawa-cooked with ghee until both faces have crisp golden patches while the bread and filling stay soft.
Method
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Scrub 600 g whole potatoes but leave the skins on. Put them in the potato pan with 1 1/2 l water for boiling; the water should cover them. Bring to a boil, cover loosely, reduce to medium and cook for 20 minutes.
Done when: A thin knife slides through the centre of the largest potato without a hard core, but the potato is not waterlogged or splitting apart.
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Drain the potatoes completely. When cool enough to handle, peel them, spread them on a plate for 15 minutes so steam escapes, then mash until no lumps larger than a pea remain.
Done when: Potatoes are peeled, visibly steam-dry and mashed with no lump larger than a pea.
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In the mixing bowl combine 300 g whole wheat atta and 1/2 tsp fine salt. Add 190 ml water gradually while mixing; knead for 6 minutes until soft, smooth and only slightly tacky. Cover and rest for 15 minutes.
Done when: Dough is smooth, pliable and springs back slowly when pressed.
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Mix the cooled mashed potato with 1 tsp amchur powder, 2 piece green chillies, finely chopped, 1/2 tsp red chilli powder, 15 g ginger, finely chopped, 20 g fresh coriander leaves, chopped and 1 tsp fine salt. The filling must feel dry and hold together when squeezed; cool it fully before stuffing.
Done when: Filling is evenly seasoned, cool, dry enough to hold a squeezed portion and free of large potato lumps.
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Divide the rested dough into 8 equal balls and the filling into 8 equal portions. Keep the dough covered. Each filling portion should be no larger than its dough ball so it can be sealed.
Done when: Eight dough balls and eight filling portions are present, paired one-to-one and kept covered.
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Use some of 40 g whole wheat atta for dusting on the board and rolling pin. Flatten one dough ball to a 10 cm disc with a thicker centre, place one filling portion in the middle, bring the edges up and pinch completely closed. Rest seam-side down for 2 minutes, then roll gently to about 15 cm, turning often. Patch any small tear with a pinch of dough; do not force filling back inside with dry flour.
Done when: Eight sealed parathas are rolled to the measured diameter without exposed filling or thick raw seams.
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Heat the tawa over medium heat. Brush off loose flour and lay on one paratha. Cook about 60 seconds until bubbles form and pale spots appear; flip, spread about 2.5 g from 40 g ghee over the cooked face, and cook 60 to 90 seconds. Flip again, spread another 2.5 g ghee, and press the edges while turning until both sides are evenly golden. Repeat with all eight parathas, adjusting heat if flour burns.
Done when: Both faces have even golden-brown patches, the edges are cooked rather than doughy, and the centre feels hot and flexible.
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Serve two hot parathas per person with 250 g plain full-fat curd divided among the four plates.
Done when: Four plates each hold exactly two cooked parathas and one equal side portion.
Or have it read to you
In the app these same steps are read aloud one at a time, hands-free, with the timers running — and the cook guide speaks eleven Indian languages, so whoever is at the stove can follow along without reading English.
- English
- Hindi
- Tamil
- Telugu
- Bengali
- Marathi
- Kannada
- Malayalam
- Gujarati
- Punjabi
- Odia
Good to know
- Diet
- Vegetarian
- Contains
- milk, wheat / gluten
- Eaten at
- Breakfast, Lunch, Dinner
- Nutrition, per serving
- ~513 kcal · 14 g protein · 87 g carbs · 14 g fat (approx.)
- Keeps
- 1 day in the fridge