Aloo Paratha
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Indian
Serves: 8
  • For the dough:
  • 2 cups durum whole wheat flour (use regular whole wheat if you can't find this, but the durum wheat does make softer parathas).
  • 1 tsp canola or other vegetable oil
  • ½ tsp salt
  • For the filling:
  • 3 medium potatoes, boiled until tender, then peeled and mashed or passed through a potato ricer. The potatoes should be smooth-- you don't want any big lumps in here.
  • 1 tsp red chili powder like cayenne
  • Zest of 1 lemon
  • Salt to taste
  • 1 tsp grated ginger
  1. To make the paratha dough, mix all the dough ingredients and use water to knead into a smooth dough. Set aside for at least half an hour.
  2. To make the filling, mix together all of the filling ingredients.
  3. Now make the parathas. Pull off a 1½-inch ball of the dough. Using some flour to prevent it from sticking, roll out the dough into a five-inch circle.
  4. Make a smaller, ¾th-inch ball of the spiced potato mixture. Place it in the center of the rolled-out dough.
  5. Then, gather up the edges of the dough around the potato mixture and press together where the ends meet on top to form a firm seal.
  6. Roll out into a 7-inch circle, using flour to prevent the paratha from sticking.
  7. Heat a griddle. Cook the paratha on either side, about 3 minutes each, until golden spots appear. You can brush on some oil on each side, if desired, although it's not necessary at all.
  8. Serve hot!
Recipe by Holy Cow! Vegan Recipes at