Aloo Paratha
Whole-wheat flatbread stuffed with spiced mashed potato and griddled in ghee until crisp in spots.
Published 21 Sep 2026Updated
Ingredients
Equipment: Tawa or flat frying pan, rolling pin
Method
Knead flour, a pinch of salt and water into a soft dough. Cover and rest.
Mix potatoes with onion, chilies, coriander, cumin, chili flakes, salt and anardana.
Divide the dough into 4 balls. Flatten one, place a quarter of the filling in the centre, pull the edges over and pinch closed.
Roll gently on a floured surface into an 18 cm (7 in) round.
Cook on a hot tawa for 1 minute per side, then brush with ghee and cook until golden and crisp in spots.
Repeat with the remaining dough.
Cooking tips
- Mash the potatoes while warm and let them cool fully; warm filling makes the dough tear.
- If filling pokes through, patch it with a pinch of dry flour.
Substitutions
- Ghee → oil to make it vegan
- Anardana → ½ tsp lemon juice
Serve with
Plain yogurt, a pat of butter and achar, with doodh patti chai.
Storage
Cooked parathas keep 2 days refrigerated, stacked with baking paper.
Reheating
Warm on a dry tawa for 1 minute per side.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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