Indian · Free
Aloo Paratha (Stuffed Potato Flatbread)
Soft whole-wheat flatbread stuffed with a spiced mashed potato filling and pan-fried with ghee until golden and crisp-edged. A hearty North Indian breakfast served with yogurt, butter, and pickle.
****+
Prep 30 min · Cook 25 min
Method
In a bowl, mix the flour and 1/2 tsp salt, add the oil, then stir in the warm water a little at a time until a soft, pliable dough forms. Knead for 5 minutes until smooth, then cover and rest for 20 minutes.
Meanwhile, make the filling. To the mashed potatoes add the ginger, green chili, cumin, garam masala, amchur, 3/4 tsp salt, and cilantro, and mix well. Make sure the potatoes are cool and have no lumps so the paratha does not tear.
Divide the dough into 6 equal balls and the filling into 6 portions. Keep the dough covered so it does not dry out.
Dust one dough ball with flour and roll it into a 4-inch circle. Place a portion of filling in the center.
Bring the edges of the dough up over the filling and pinch them together at the top to seal it into a stuffed ball, then flatten gently with your palm.
Dust again with flour and roll the stuffed ball out gently into a 7-inch circle, using light even pressure so the filling does not burst through. If a little peeks out, dust with flour and carry on.
Heat a flat skillet or tava over medium heat. Place the paratha on the dry skillet and cook for about 1 minute until small bubbles appear on top and the underside shows light brown spots.
Flip and brush the cooked side with ghee, then flip again after 1 minute and brush the second side. Press gently with a spatula so it cooks evenly and crisps.
Cook, flipping once or twice more, for a total of 4 to 5 minutes until both sides are golden with crisp brown spots.
Serve hot off the pan with a dollop of butter, plain yogurt, and mango pickle.
Chef's tips
- A soft, well-rested dough is much easier to stuff and roll without tearing.
- Roll gently and evenly from the center so the filling spreads without breaking the dough.
- Cook over steady medium heat; too high and the outside browns before the inside cooks through.
Cooking times vary by equipment -- cook to temperature and to taste.
