Aloo paratha is a popular flat Indian bread stuffed with spicy potato and peas filling and cooked with butter. The same recipe can be used to make most stuffed parathas.
A paratha can actually be filled with just about any stuffing, but
Traditionally it is a breakfast recipe but in our home, we can devour it for breakfast, lunch, dinner and as a snack in-between meals too. I love the aroma of paratha being cooked in ghee on a hot pan. And when it is filled with spicy potato mash … mmm! a match made in heaven!
The aloo paratha doesn’t need much to go with it. It itself is the hero. Most often I serve them with just plain homemade yogurt, sprinkled with some salt and red pepper. You can also add some pickles, green chutney, ketchup, or this tangy tomato-onion chutney on the side.
The trick to a good stuffed paratha is an even spread of the filling throughout the bread, which comes by making the filling smooth. I usually grate the potatoes to ensure there are no lumps.
The potato filling can be made in many ways to suit everyone’s taste. In my potato filling, along with boiled potato and spices, I also add some peas and fresh coriander leaves. I like the green colour and taste they add to the parantha. The stuffing is quite universal, you can also use this filling for making sandwiches or stuffed savoury french toasts or inside a samosa or bread roll.
A few days ago we had some friends over for dinner and aloo parantha was the popular request. With so many hungry people waiting for the hot parathas to get off the pan, I could hardly manage to click a picture. But while I was
How to make stuffed paratha?
- Knead a soft dough with your choice of flour. Whole wheat flour is commonly used to make aloo paratha.
- Prepare the stuffing and divide into small balls.
- Divide the dough into small balls of 2-3 inch diameter.
- Roll a dough ball. Place one ball of the filling in the center of the rolled dough.
- Bring the sides up and close.
- Roll out again and then cook on medium flame with a little ghee or oil until crisp from both sides.
- Serve hot with yogurt, chutney, or ketchup.
If you like this recipe, please take a moment to review it below and/or leave your feedback in the comments. It will really encourage me. 🙂
Aloo Paratha | Stuffed Indian bread
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
For the dough
- 2 cups whole wheat flour + some for dusting
- 2 tbsp ghee or oil
- 1 tsp salt
- 1 tsp carom seeds ajwain [optional]
- warm water as required for kneading the dough
For the potato stuffing
- 4 potatoes boiled and grated
- 2 green chillies finely chopped
- ½ cup boiled peas mashed
- ½ cup fresh coriander leaves finely copped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dry mango powder (amchoor)
- Salt to taste
- Ghee as required ~6-7 tbsp for cooking the parathas
Instructions
- In a big mixing bowl add the whole wheat flour, salt, ajwain seeds and ghee. Now slowly add in water and knead to a soft dough. Cover with a damp cloth and let the dough rest for about 5 mins.
- Mix together all the stuffing ingredients. Check the seasoning and adjust. Divide and make 10 balls from the stuffing.
- Knead the dough again for another 5 mins.The dough for the paratha should be soft and smooth. Divide and make 10 balls of about 2-3 inch diameter.
- Heat a tawa or flat pan on medium heat.
- Take one dough ball, roll it into a small circle. Place one potato filling ball in the centre and fold the rolled dough in to cover the stuffing.
- Now dust the dough with some dry flour and roll out again into 6-7” diameter circle.
- Place the rolled paratha onto the hot tava and let it cook for about a minute. Flip the paratha, spread some ghee on the party cooked side and flip again. Using a flat spatula press down the paratha till it is cooked well. If you lift it up, you will see brown spots on the aloo paratha.
- Spread ghee on the second side, flip and cook this side too.
- Serve it hot with some spiced yogurt and pickle or chutney
Notes
- It is important that potatoes are properly mashed and there are no big chunks else the paratha will tear while rolling. That is why I grate the boiled potatoes for my stuffing to ensure that there are no chunks.
- I use only whole wheat flour for my paratha, but mostly in restaurants and dhabas, parathas are made with either a mix of whole wheat and all-purpose flour or only all-purpose flour.
- In this recipe, I have used only ghee (clarified butter) to cook the parathas but you can also use oil for vegan preparation.
- Nutritional information is the approximate information for 1 of 10 servings.
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I am attempting to use minced beef with lots of spices and making two big ones with one paratha on top of the other to ensure that the beef does not come out – lets hope it works.
I hope it works too! I’ve never made minced meat parathas but they surely are popular in India!