Description
Aloo Paratha is a classic Indian stuffed flatbread filled with a flavorful spiced mashed potato mixture. This comforting and hearty bread is pan-fried to a golden perfection and commonly enjoyed for breakfast or any meal. The dough is soft and elastic, encasing a delicious filling of mashed potatoes, scallions, fresh coriander, ginger, and aromatic spices like garam masala and carom seeds, making it a satisfying vegetarian dish perfect with yogurt or chutney.
Ingredients
Scale
Dough:
- 2 1/2 cups plain white flour
- 1 tsp salt
- 1 cup water
- 2 tbsp vegetable oil (or any other cooking oil), ghee or butter
Filling:
- 1 1/2 cups mashed potato
- 1/2 cup shallots/scallions, chopped
- 2 tbsp fresh coriander/cilantro, roughly chopped (optional)
- 1/2 tsp fresh ginger, grated (optional)
- 1 tsp Garam Masala
- 1 tsp Ajwain/Carom seeds OR 1 tsp thyme
- 1/4 tsp chili powder
- 1/2 tsp salt
Instructions
- Prepare the dough: Place the flour, water, and salt in a bowl and mix them together with a table knife, then use your hands to bring the dough together.
- Knead the dough: Turn the dough out onto a work surface and knead it 60 times until smooth, elastic, and not sticky or crumbly.
- Rest the dough: Form the dough into a ball, cover with cling wrap, and set aside for at least 20 minutes, up to a few hours, without refrigerating.
- Make the filling: In a separate bowl, combine all the filling ingredients—mashed potatoes, shallots, coriander, ginger, garam masala, ajwain or thyme, chili powder, and salt—and mix well.
- Preheat oven: Set the oven to very low heat to keep the parathas warm after cooking.
- Divide dough: Cut the rested dough into 4 equal pieces.
- Roll out dough: Take one piece and roll it out into a round about 18 cm (7 inches) in diameter.
- Add filling: Place approximately 1/3 cup of the potato filling in the center of the rolled dough.
- Seal the filling: Gather the edges of the dough to encase the filling, squeezing out excess air, and pinch tightly to seal.
- Form disc: Slightly flatten the filled dough ball and shape it gently into a circle by hand.
- Roll out stuffed dough: Turn the dough so the sealed side is down and roll it out to about 1 1/2 cm (2/3 inch) thickness. Repeat for remaining pieces.
- Heat pan: Warm 1 tablespoon of oil in a non-stick frying pan over medium heat.
- Cook first side: Place one paratha in the pan and cook for 1 minute and 45 seconds until the underside is golden brown.
- Cook second side: Flip the paratha and cook the other side for 1 minute and 30 seconds.
- Keep warm: Transfer the cooked paratha to a wire rack and place it in the low oven to prevent sogginess and stay warm.
- Cook remaining parathas: Add a small drizzle of oil to the pan as needed and cook the remaining parathas following the same method.
- Serve: Cut each paratha into 4 pieces and serve immediately with chutney or yogurt if desired, though the flavorful filling stands well on its own.
Notes
- Use plain white flour for the best texture of dough; whole wheat flour can be used but changes the softness.
- Water quantity may vary slightly depending on flour absorbency; adjust as needed for a pliable dough.
- Leftover cooked potatoes work well for the filling, mashed finely with no lumps.
- Ghee or butter can be used instead of vegetable oil for richer flavor in cooking and dough.
- Fresh ginger and coriander are optional but add freshness and aroma to the filling.
- Garam masala spice blend varies by region; use your preferred mix for authentic flavor.
- If ajwain or carom seeds are not available, thyme is a good substitute providing a slightly different taste.
- Chili powder quantity can be adjusted based on desired heat level.
- Keep parathas warm in a low oven to maintain texture and prevent sogginess between cooking batches.
- Serving with chutney or yogurt is optional as the filling is sufficiently flavorful.
