ALOO PARATHA (potato stuffed flatbread)
Serves: 8-10
  • 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
  1. 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.
  2. I keep this dough covered/refrigerated and use within 3 days.
  3. POTATO FILLING-Boil potatoes until fork tender, peel, roughly chop and place in medium bowl.
  4. Using mortar and pestle crush the cumin and coriander seeds.
  5. 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.
  7. Get your prep area ready. Keep extra flour for dusting in a shallow plate.
  8. Keep oil in a small bowl. Have griddle and flat spatula, rolling pin.
  9. 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.
  10. 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.
  11. 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.
  13. 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.
  14. 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.
  15. Serve hot or stack them and keep covered.
Recipe by Cooking With Shazia at