Aloo Paratha

Wholewheat Indian flatbread stuffed with a spicy potato filling
Ingredients - Makes 12 parathas
  • For the flatbread
  • 3 cups whole wheat flour
  • 1 tsp salt
  • 2 tbsp oil
  • 300ml water
  • Oil or ghee or butter, for frying the flatbread
  • For the potato filling
  • 750 g potatoes, boiled and mashed
  • 3 tbsp fresh mint leaves, chopped
  • 3 tbsp fresh coriander, chopped
  • 1 tsp garam masala powder
  • 4-5 green chillies, finely chopped (adjust based on your spice/heat tolerance)
  • 1 tsp amchur (dry mango powder), optional
  • Salt, to taste
  1. To make the dough for the flatbread
    1. Mix the whole wheat flour, oil, salt and water make a dough. Knead well, cover with plastic wrap and rest for 20-30 minutes
    2. Use a {food processor} with the dough attachment to make this step quicker
  2. To make the potato filling
    1. Mix all the ingredients with the mashed potatoes. Divide mixture into 12 balls and keep aside
  3. To make the flatbread
    1. Divide the dough into 12 balls. Dust each one with some flour
    2. Roll out each ball into a flat circle about 4" in diameter. Place one ball of the potato filling in the centre and flatten it slightly. Bring the edge of the circle together and seal to form a disk with the filling inside
    3. Dust well with flour and roll out carefully till about 3-4mm thickness. Make sure that the filling does not come out
    4. Heat a griddle or flat pan. Cook the flatbread on both sides, apply oil or ghee or butter and cook well until both sides show brown patches
    5. Serve immediately with pickle and plain yoghurt
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