Aloo Paratha

For the dough:
Atta or whole wheat flour – 2 cups
Salt – 1 tsp
Oil – 1 tbsp
Warm water – as needed
For the filling,
Potatoes – 2, medium-large
Oil – 2 tsp
Onions – 1/4 cup, finely chopped
Turmeric powder – 1/4 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Salt – to taste
Aamchur powder or lime juice – 1 tsp
Cilantro leaves – 2 tbsp, finely chopped
For making and serving aloo parathas,
Ghee or oil – to cook parathas
Thick yogurt
Red onions, sliced
Ketchup or other sauces

Take atta in a large mixing bowl. Add salt and oil and mix with your fingers. Add warm water, a little at a time, and knead till the dough comes together. The dough must be soft and supple, so add as much water as needed. Knead dough for a few minutes till smooth. Cover with a kitchen towel and rest for 30 minutes.

Meanwhile, make the filling. Boil, peel and smoothly mash the potatoes. Set this aside in a bowl.

Heat oil in a skillet. Add onions and saute till translucent. Add turmeric, cumin and garam masala powders.

Add the mashed potatoes and mix well. Season with salt. Add aamchur powder or lime juice for tanginess. Sprinkle cilantro leaves and give it a final mix.

Allow the potato mixture to cool down before filling the parathas. The mixture should be smooth and fairly dry as well.
Divide both dough and potato mixture into 8 balls.

Flour your work surface lightly. Roll a dough ball into a 3″ circle. Place a portion of potato filling in the middle and gather and pinch the dough at the sides to make a sort of pouch.

Roll this stuffed dough pouch carefully and evenly till fairly thin. Sprinkle a bit of flour if you find it too hard to roll.
Meanwhile, heat a griddle till almost smoking hot. Rub a bit of oil or ghee on the griddle and place the rolled paratha on top. Cook on medium-high heat for 30 seconds. Add a few drops of oil or ghee on top of the paratha and flip. Cook the other side for a minute or so. Both sides must be fully cooked with some browning. Press down with your spatula at the sides to help with the cooking.

Once done, remove aloo paratha to a bread basket or casserole dish to keep warm.

Repeat till you make all the parathas. Once you get the hang of it, you will be able to simultaneously roll and cook the parathas!

Serve parathas warm with a generous dollop of butter on top. Serve along with thick yogurt, achar, or sliced red onions!

If not serving immediately, store parathas in a covered container with a clean kitchen towel so that they do not sweat and become soggy.

Parathas can be refrigerated for a day and re-heated on a hot griddle or in the microwave.

1. Atta is a kind of fine-milled whole wheat flour used to make Indian flatbreads like chapatis, rotis and parathas. Easily found in Indian or specialty grocery stores.

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