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Aloo Paratha
Stuffed flatbread with spiced potato
🔥 Intermediate🌅 Breakfast🥛 Vegetarian🕑 60 min
Punjab's breakfast: a wheat flatbread with a potato filling, pan-fried in ghee, served with yogurt and butter. Filling and rolling it out without anything bursting out is a skill — by the third one, you've got it.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep40 min
Cook time20 min
Total60 min
Serves6 parathas
Contains:
GlutenMilk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Knead the atta, salt, oil and the water, added gradually, into a soft dough — 5 minutes. It should feel soft, not firm. Cover and let rest for 30 minutes.
- Mash the potatoes completely, no lumps. Mix with the chili, ginger, spices, salt and coriander. The filling must be dry — a wet filling tears the dough.
- Divide the dough into 6 balls, and the filling into 6 as well.
- Roll out one dough ball to saucer size, place a ball of filling in the center, pull the dough up and around it and pinch it together at the top like a pouch. Pinch off any excess dough.
- Flatten with the seam facing down and gently roll out to 18 cm — from the center outward, with even pressure, not rolling back and forth.
- Cook in a dry, hot pan for 1 minute, flip, brush the top with ghee, flip again and cook both sides in ghee until golden brown and blistered.
Tips
- Potatoes from the day before are better than freshly boiled ones: they're drier.
- If it does tear, press a bit of dry flour onto the spot and keep rolling. Nobody will notice afterward.
- Soft dough is essential. Firm dough makes hard parathas no matter how well you roll.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
