Aloo Paratha (Potato Stuffed Flatbread)

KP
Servings: 6 Total Time: 50 mins
Jump To Recipe Print Recipe
Soft whole wheat flatbreads stuffed with spiced mashed potato and cooked until golden.
Parathas cooking on a griddle

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Aloo paratha is a North Indian breakfast classic: soft whole wheat dough wrapped around a lightly spiced potato filling and cooked on a hot griddle with ghee until golden.

Two things matter most: a dry, well-seasoned filling and a gentle hand with the rolling pin. Serve with plain yogurt, pickle or butter.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Hamza Dildar on Unsplash; Photo 2: Anil Sharma on Pexels; Photo 3: Mohammad Fahim on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Parathas cooking on a griddle
Print Recipe

Aloo Paratha (Potato Stuffed Flatbread)

Author: KP Cooking Method: Cuisine: Courses: , Recipe Keys: Vegetarian Meals
Prep Time 30 mins Cook Time 20 mins Total Time 50 mins
Servings: 6

Description

Soft whole wheat flatbreads stuffed with a spiced potato filling and cooked until golden. A hearty North Indian breakfast.

Ingredients

Dough

Filling

To cook

Instructions

  1. Knead the flour, salt, oil and water into a soft, smooth dough. Rest 20 minutes.
  2. Mix all the filling ingredients. Cool the potatoes completely first so the filling stays dry.
  3. Divide the dough into 6 balls. Roll each to a 10 cm circle, place 2-3 tablespoons of filling in the center, pinch the edges closed and flatten gently.
  4. Roll gently to about 16-18 cm, dusting with flour.
  5. Cook on a hot griddle for 1 minute per side, then brush with ghee and cook until golden spots appear on both sides. Serve hot.

Note

Let the potatoes cool and keep the filling dry; wet filling tears the dough. Cooked, cooled parathas freeze well with parchment between them. Keeps 2 days in the fridge; reheat on a hot pan.
Recipe Card powered by WP Delicious

Frequently asked questions

Expand All:

Why does my paratha tear?

The filling is too wet or too much, or the dough is too stiff. Cool the potatoes and roll gently.

What can I serve it with?

Plain yogurt, butter, pickle or a cup of masala chai.