Aloo paratha recipe

5 from 17 votes

Learn how to make delicious aloo parathas like a pro, with easy ingredients, instructions and tips for success.

Prep Time10

Cook Time20

Total Time25

Course: Bread

Cuisine: North Indian

Diet: Meatless, Vegan, Vegetarian

Servings: aloo paratha

Calories: 136kcal

2 cups whole wheat flour (preferably durum wheat flour or atta flour)
½ teaspoon ajwain (carom seeds, rubbed between your palms to release their aroma)
1 teaspoon salt
1 cup water (approximately, for kneading)

3 medium potatoes (boiled, peeled and grated or mashed with a potato masher so there are no lumps)
½ teaspoon cayenne
2 teaspoons ginger (grated or crushed into a paste)
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon amchur (dried mango powder, or chaat masala)
Salt to taste

Place the flour, ajwain and salt in a large bowl. Mix.
Start to knead into a dough, trickling in a little water at a time, until you have a pliable, soft dough that's not sticky. If you add too much water, add a little more flour to correct the consistency. Set the dough aside for 15-30 minutes so it relaxes and is easier to work with. Form into 10 equal sized balls.

Place all the ingredients - grated potatoes, cayenne, ginger, ground cumin, ground coriander, amchur and salt - in another bowl.
Use your fingers or a spoon to mix the spices into the potatoes. Taste the stuffing and tweak the amount of spices and salt to your taste. Form into 10 equal sized balls - they should be just about the size of the balls of dough you just made.

Dust one of the balls of dough with flour and also dust the surface you will be working on.
Use a rolling pin to roll the dough into a disc, about four inches in diameter. Keep the center thicker and make the edges thin. Place a ball of the stuffing in the center of the disc.
Gather the sides of the dough over the stuffing.
When done, pinch the edges of the dough over the top of the stuffing and remove any excess dough.
Roll the stuffed dough in your palms to form a smooth ball. Once again dust the dough and surface with flour. Roll the paratha carefully into a disc about six to seven inches in diameter. Move the paratha frequently as you roll it, and dust with flour as needed to keep it from sticking.
Heat a griddle and spray with oil. Place the paratha on the griddle and let it cook until golden-brown spots appear. Flip over and brush some oil or vegan butter over the paratha. Flip over a couple more times as needed until the surface is evenly cooked and covered with golden-brown spots.
Keep parathas wrapped in a kitchen towel until ready to serve.