Aloo Paratha (Indian Potato Stuffed Flatbread)
Aloo Paratha is a very popular breakfast dish in India. The beauty of this recipe is how flexible it is - there are so many options and variations you can do and I've provided a bunch of suggestions in the notes. The dough is extremely simple to make and handle. The only "must do" in this recipe is
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 2 1/2 cups plain white flour ((Note 1))
- 1 tsp salt
- 1 cup water ((Note 2))
- 2 tbsp vegetable oil ((or any other cooking oil), ghee or butter)
- 1 1/2 cups mashed potato ((Notes 3 and 4))
- 1/2 cup shallots/scallions (, chopped)
- 2 tbsp fresh coriander/cilantro (, roughly chopped (optional - adds a nice burst of freshness))
- 1/2 tsp fresh ginger (, grated (optional - Note 5))
- 1 tsp Garam Masala ((Note 6))
- 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme ((Note 7))
- 1/4 tsp chili powder ((Note 8))
- 1/2 tsp salt
Steps
-
Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
-
Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
-
Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
-
Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
-
Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
-
Cut the dough into 4 pieces with a knife.
-
Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
-
Place 1/3 cup of the Filling into the middle of the rolled out dough.
-
Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
-
Flatten the ball slightly and shape the flattened disc into a circle using your hands.
-
Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
-
Heat 1 tbsp of oil in a non stick fry pan over medium heat.
-
Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
-
Turn the Paratha over and cook the other side for 1 minute 30 seconds.
-
Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
-
Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
-
Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| plain white flour | 1 cups | - | - |
| salt | 1 tsp | - | - |
| water | 1 cup | - | - |
| vegetable oil | 2 tbsp | - | - |
| mashed potato | 0.5 cups | Rp 40.000/kg | Rp 2.000 |
| shallots/scallions | 0.5 cup | - | - |
| fresh coriander/cilantro | 2 tbsp | - | - |
| fresh ginger | 0.5 tsp | - | - |
| Garam Masala | 1 tsp | Rp 5.000/250g | Rp 100 |
| Ajwain/ Carom seeds OR 1 tsp thyme | 1 tsp | - | - |
| chili powder | 0.25 tsp | Rp 8.000/100g | Rp 100 |
| salt | 0.5 tsp | - | - |
*Estimated market prices, may vary by region
Loading comments...