Aloo Paratha Recipe

Aloo Parathas stacked on an earthenware dish and nestled inside a white flour sack cloth with a white ceramic bowl of Indian lime pickle on the side with a silver spoon, all on a black background

5 from 15 votes

Aloo Paratha is a flaky north Indian flatbread with a delicious stuffing of potatoes and spices like ginger, turmeric, and cayenne. Learn how to make the best aloo parathas with step-by-step photos and instructions.

Prep Time10

Cook Time20

Total Time25

Course: Bread

Cuisine: North Indian, nut-free, Soy-free, Vegan

Diet: Meatless, Vegan, Vegetarian

Servings: parathas

Calories: 103kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

For the whole-wheat paratha casing:

2 ¼ cups whole wheat flour (can sub half the whole wheat with all purpose flour for a crispier, flakier paratha)
½ teaspoon ajwain (carom seeds)
½ teaspoon salt
Water for kneading

For the potato stuffing:

2 pounds potatoes (Any kind is fine, but I prefer yellow or red potatoes. Boil, peel and mash or grate until there are no lumps. If you're using organic, it's fine to leave the skin in there for an added nutrition bump)
½ teaspoon cayenne
¼ teaspoon turmeric
1 teaspoon garlic (crushed into a paste. Or use ½ teaspoon garlic powder)
1 teaspoon ginger (crushed into a paste. Or use ½ teaspoon ginger powder)
1 teaspoon chaat masala (or amchur)
½ teaspoon garam masala (optional)
2 tablespoon cilantro (finely chopped)
Salt to taste

Instructions

Make the dough:

Place all the ingredients except water in a bowl or in a stand mixer. Trickle in the water slowly, kneading as you go, until you have a stiff but pliable dough. Set aside for at least 30 minutes for the dough to relax.

Make the stuffing:

Place all the ingredients in a bowl and mix well. Divide into 16 equal-sized portions and form into balls.

Make the parathas:

Divide the dough into 16 equal-sized portions and shape into balls.
Dust the surface and roll out one of the balls of dough into a disc, about four inches in diameter. Keep the center thicker and make the edges thin.
Place the stuffing in the center and pull the edges over the top of the stuffing. Pinch to make a tight seal and squeeze off any excess dough.
Flatten into a disc, flour both sides, and roll into a circle about six to seven inches in diameter.
Heat a griddle and spray with oil. Place the flatbread on the griddle and let it cook until golden-brown spots appear. Flip over and cook the other side. Flip over a couple more times if needed until the surface is evenly cooked and covered with golden-brown spots.
Serve hot with chutney or a cucumber raita or Indian pickles.

Nutrition