Aloo ka Paratha | Potato Stuffed Flatbread

Aloo ka paratha, a buttery, melt in your mouth flatbread stuffed with potatoes and spices.

Everybody has a dish that ONLY tastes good when their Mom makes it. For me that dish is my moms aloo ka paratha, (a buttery, melt in your mouth flatbread stuffed with potatoes and spices). Aloo ka paratha is a quintessential staple breakfast in most North Indian homes. 

This was the one dish I craved during pregnancy and refused to settle with just anyone’s paratha. As soon as my Mom arrived prior to the birth of Little Mirchi I listed off all the things I craved of hers… of course on the top of the list was her over stuffed, savory, crisp & flaky aloo ka paratha.

{Similar Reads: How to make dahi: homemade yogurt}

Moms just have a special touch which makes food taste better, everyone feel better, and you do better. I’ve been lucky blessed to have my Mom by my side from the minute Little Mirchi was born. For the past three months she’s been spoiling us both with her love, food, and care. I can’t imagine what I would have done without my mother’s guidance and support when I became a mother for the first time myself. As I admire my daughter and my heart bursts with love for her, I understand my mothers love for me.

A few weeks ago, after three amazing months together, Little Mirchi & I left Florida with heavy hearts to go back to New Jersey. It was a hard goodbye see you soon to say the least. I’m already counting down until Mom’s next visit.

{Similar Reads: Dal ke Parathe: making the most of leftovers}

This recipe is inspired by my Mom. I hope that one day Little Mirchi will crave my food as I crave my moms. Thank you Mom for everything! We love & appreciate you more than you can imagine.

Updated in 2020: My little ones LOVES Aloo ka paratha, especially my moms and is a huge fan of ghar ka khana. My wish came true! 

Tip on how to make the best Aloo ka Paratha:

• Kneading a soft dough for parathas, ensures they roll out evenly and allows for some give when you stuff the paratha.
• Add salt to the potatoes while boiling them, this enhances their flavor when mixing with the spices.
• Medium heat is optimal for getting the perfect crisp texture while fully cooking the parathas.
• If adding onions ensure they are finely diced. If they are cut too big they can break the parathas.
• After boiling the potatoes, let them cool down fully and then mash it to mix with other ingredients. Try not to refrigerate your boiled potatoes as the texture changes and the fluffiness goes away.
• Don’t worry about overfilling the Paratha with Aloo Masala, these parathas are stuffed to the max with aloo. To ensure your parathas don’t break, don’t over roll too thin.
• To see these being made in action head over to my Instagram Stories where I have a dedicated highlight for Aloo ka Paratha.

Aloo ka Paratha | Potato Stuffed Flatbread

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Aloo ka paratha, a buttery, melt in your mouth flatbread stuffed with potatoes and spices.

Author: Nisha Vedi Pawar

Recipe type: Main

Cuisine: Indian

Serves: 8-10

Ingredients

For The Dough:

• 2 cups whole wheat flour; I use Ashirwaad Brand
• ½ teaspoon salt
• 1 tablespoon + 1 teaspoon oil
• ¾ + 2 tablespoon cup water; lukewater

For The Stuffing:

• 3 large-sized boiled potatoes (this should be about 4 cups when mashed)
• ¼ cup onion; finely chopped onion (optional)
• ¼ cup chopped cilantro leaves
• 2 tablespoon ginger; grated finely
• 2 small green chillies; chopped
• 1 teaspoon amchur/dried mango powder
• ½ teaspoon red chilli powder
• 1 teaspoon jeera powder/cumin
• 1 teaspoon dhaniya powder/coriander
• ½ teaspoon ajwain/carom seeds
• 2 teaspoons salt or to taste + 2 teaspoon for boiling the potatoes
• 2 tablespoons oil for cooking

Method

For the dough:

1. Mix the flour with the salt. Add the oil and mix well.
2. Add enough water and make a semi-soft dough, start with ½ cup and keep mixing, add more if needed.
3. Let dough rest while potato stuffing is mixed.

For the stuffing:

1. Boil potatoes with salt in large pot or in Instant Pot (8-9 minutes is ample time)
2. Drain water from boiled potatoes, peel off skin and allow to cool until warm to touch.
3. In a large bowl mash the potatoes. Add the onions, fresh cilantro and spices. Mix well.

Assembly + Cooking:

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle of 4 inch diameter.
3. Place 3 tablespoons of the prepared filling in the center of the dough circle.
4. Bring together all the sides in the center and seal tightly.
5. Using your rolling pin, roll the dough to a circle of 7 inch diameter, with the help of flour if needed. Apply equal pressure while rolling.
6. Heat a heavy skillet or griddle on medium heat.
7. Once completely heated place paratha on skillet/griddle.
8. Cook one side for a minute and then flip over.
9. Apply oil with a spoon or brush (around ¼ teaspoon) on the half-cooked side, flip, and repeat.
10. Cook until both sides are golden brown.
11. Repeat with the remaining dough and filling to make more parathas.
12. Serve hot with dollops of butter, mango pickle and yogurt… yum!

Notes

Kneading a soft dough for parathas ensures they roll out evenly and allows for some give when you stuff the paratha.

Add salt to the potatoes while boiling them, this enhances their flavor when mixing with the spices.

Medium heat is optimal for getting the perfect crisp texture while fully cooking the parathas.

If adding onions ensure they are finely diced. If they are cut too big they can break the parathas.

After boiling the potatoes, let them cool down fully and then mash it to mix with other ingredients. Try not to refrigerate your boiled potatoes as the texture changes and the fluffiness goes away.

Don’t worry about overfilling the Paratha with Aloo Masala, these parathas are stuffed to the max with aloo. To ensure your parathas don’t break, don’t over roll too thin.

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