Aloo Paratha Recipe
A crispy, buttery stuffed flatbread loaded with spiced mashed potatoes. Perfect for breakfast, lunch, or an anytime snack.
Ingredients
For the Dough:
- 2 cups whole wheat flour
- ½ teaspoon salt
- ¾ cup water adjust as needed
- 1 tablespoon oil
For the Filling:
- 3 medium potatoes boiled and mashed
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon amchur dry mango powder
- 2 tablespoons chopped cilantro
- 1 green chili finely chopped
For Cooking:
- ½ cup butter or ghee
Instructions
- Prepare the dough: Mix flour and salt in a bowl. Add water slowly, kneading until smooth. Cover and let it rest for 20 minutes.
- Make the filling: Mash the potatoes and mix in salt, spices, cilantro, and green chili. Combine well and set aside.
- Divide and roll: Cut the dough into equal portions. Roll each into a small circle.
- Stuff it up: Place a spoonful of potato mixture in the center. Seal the edges, then flatten gently.
- Roll it out: Lightly dust with flour and roll into a thick disc, making sure the filling doesn’t break through.
- Cook it hot: Heat a tava over medium heat. Place the rolled paratha and cook for 30 seconds.
- Flip and crisp: Turn, brush with butter, and cook until golden. Repeat on the other side.
- Serve hot: Stack them up and enjoy with yogurt, pickle, or a giant slab of butter.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
Vitamin & Mineral Content (Per Serving)
- Iron: 12%
- Calcium: 6%
- Vitamin A: 8%
- Magnesium: 7%
- Potassium: 10%
Tips for Extra Flavor
- Use ghee for a richer, deeper taste.
- Add grated cheese for an indulgent twist.
- Mix a little kasuri methi (dried fenugreek) into the filling for extra aroma.
- Always serve with butter because, honestly, it’s just better that way.