Aloo parathas are a traditional Pakistani/Indian breakfast/brunch dish. This flatbread is stuffed with a spicy potato mixture which is a classic paratha filling. It’s so savory and delicious that you can enjoy it has a meal with a cup of hot tea. This is my moms recipe that is simple but delicious, you will find many variations of dish.
This is the Pakistani breakfast/brunch dish I think of on a weekend, when I want to spend a little extra time in the kitchen. The stuffing makes them heavier than the regular parathas, so the day I have these I am usually only eating one meal.
‘aloo’ is the urdu/hindi word for potato and ‘paratha’ is unleavened layered flatbread. So aloo paratha literally means potato-stuffed flatbread, two comforting ingredients in one sounds delicious!
There are 2 main elements in making the aloo parathas. The dough and the potato mixture.
The dough is prepared with whole wheat flour called (atta). This particular flour is a hard wheat, used to make flatbread such as chapati/roti, naan, parathas and puri. You can purchase this type of flour at most international grocery stores. I make the same dough for chapatis and parathas, and I have detail videos on both, please view those below
You can prepare the dough in advance keep it refrigerated. I usually use the dough within 3 days.
Make sure you are using warm water to knead the dough. Knead by hand or using stand mixer.
This filling is pretty simple you can adjust any of the ingredients to your preference. Whole potatoes are boiled peeled and mashed. The potatoes should be boiled until fork tender, because you want to be able to mash them well. If you leave large chunks or potatoes are not soft enough they will break thru the dough. I added diced red onions, chopped green chilies and chopped cilantro. Some whole spices like crushed red pepper flakes, cumin and coriander seeds. I make these mild, you can adjust the green chili and red chili powder.
This filling is stuffed in the dough than rolled out. There are different ways you could fill and shape these parathas. But traditionally they can be round or square. I make these square, but will explain how to make round ones as well.
I use oil to pan fry the parathas. You could use ghee as well or some butter. Use a flat griddle like a nonstick, cast iron. Traditionally a tava is used, which is a iron round concave griddle that is prefect for gas burners.
- PARATHA DOUGH-2 cups flour (atta)
- 1½-2 cups warm water
- POTATO FILLING-2 medium potatoes, boiled and mashed
- 1 small red onion, diced
- 1 green chili, finely chopped (adjust to taste)
- small bunch cilantro, finely chopped
- ½ tsp. salt (adjust to taste)
- 1 tsp. red chili powder (adjust to taste)
- ½ tsp. crushed red pepper flakes
- ½ tsp. crushed cumin seeds
- ½ tsp. crushed coriander seeds
- Extra flour to roll out parathas
- Neutral oil/ghee to pan fry parathas
- PARATHA DOUGH-In medium bowl add flour. Add 1 cup of water slowly using finger tips in circular motion to bring dough together. Add another ½ cup of the water. keep kneading and the dough should come together, but will be little dry. Now just keep wetting your hands and knead until the dough is soft and little smooth about 7 minutes. You may or may not need the last ½ cup of water that will depend on the type of flour you have and the temperature of water. Cover and keep the dough aside for 20-30 minutes. After resting the dough knead again wetting hands slightly for few minutes. Take the dough out and keep in container covered till ready to use. As you are kneading if you have added more water you can knead extra dry flour into dough. If dough is too soft refrigerate for few hours or overnight before using.
- I keep this dough covered/refrigerated and use within 3 days.
- POTATO FILLING-Boil potatoes until fork tender, peel, roughly chop and place in medium bowl.
- Using mortar and pestle crush the cumin and coriander seeds.
- Add all the ingredients to the potatoes and mash well. Make sure it's mashed well having to many chunks will break the dough once filled. Give the filling a taste, adjust the salt and chili to your preference. Set aside till ready to use. You can make this ahead and refrigerate and let it come to room temperature before you use it.
- Get your prep area ready. Keep extra flour for dusting in a shallow plate.
- Keep oil in a small bowl. Have griddle and flat spatula, rolling pin.
- If you will use the entire dough you can divide the dough equally before hand and keep covered. You can get about 8-10 parathas.
- METHOD 1 SQUARE-Take medium ball dough, bring sides together make circular shape. Dust in dry flour and flatten into a disc shape. Roll out to a 6" circle, spread about 2-3 tbsp. of filling gently. Fold top end of circle towards center, repeat from the bottom end and overlap. Fold right side halfway than fold left side overlapping. You should be left with square shape. Lightly dust in dry flour and roll out gently. Should be even on all sides trying to keep the square shape as you roll. You can fill all and shape than roll out few than fry them in batches.
- METHOD 2 ROUND-Start by taking the same size of dough ball as for the square one, Flatten into a disc shape, roll till about 5 inches in diameter. Place about 2-3 tbsp. of filling in center keeping some space on the sides. Take the edges and start bringing over to the center starting to cover the filling. It will still be a round shape, gently press and flatten, lightly dust in flour and roll no larger than 6-7 inches.
- FRYING PARATHAS
- Heat the griddle to medium, spread little oil all over griddle, place rolled paratha. If the heat is right, they will start to bubble and change color right away. Spread oil all over paratha and flip.
- Lightly oil this side as well. Using spatula press gently all sides of paratha, flipping once again. It should be crispy and browned all over.
- Serve hot or stack them and keep covered.