Aloo paratha are Indian flat breads stuffed with a spiced potato filling. Paratha make a great lunch or dinner they are often served for breakfast as well. I prefer to eat them for lunch as I find them quite filling.
You can serve them with a side salad and some plain yogurt. They make a great finger food for toddlers. Although the recipe below has quite a few steps compared to my other recipes, don’t be put off, once you have a go you will get the hang of it!
Prep Time: 30 mins
Cook Time: 60 mins
To make the dough:
- 400g wholewheat flour or chapati flour plus extra for rolling
- 3/4 tsp salt
- 3/4 tsp haldi (turmeric) powder
- 1/8 tsp red chilli powder
- 30ml of vegetable or canola oil
- 200ml hot boiled water
To make the potato filling:
- 4 large potatoes (approx 480g), peeled and cut into quarters
- 1/2 tsp salt
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1/4 tsp ground cinnamon
- 4 large cloves of garlic, grated
- 1 small onion finely chopped
- 1/2 a small green birds eye chilli, finely chopped
- handful of fresh coriander leaves, finely chopped
- juice of 1/4 of a lemon
- vegetable or canola oil for frying the paratha
- Boil the potatoes in a large pan of water until soft and then drain.
- Add the drained potatoes into a large mixing bowl and mash well.
- To the mashed potatoes add the salt, spices, onion, garlic, chilli coriander leaves and lemon juice. Mix well to ensure all the ingredients are evenly mixed with the potato.
- Next make the dough by adding the flour, salt and spices to a large mixing bowl and mix using a spoon.
- Add the oil to the flour bowl and mix well. Then using your hands start to rub the flour between your fingers and thumbs to create crumbs.
- Then add 200ml of boiled hot water to the flour bowl and mix with a spoon. Once the mixture is cool enough to touch use your hands to knead the dough.
- Depending on the type of flour you use you may need to add more hot water if the dough is dry. (I used wholewheat flour and needed to add an additional 150ml of hot boiled water).
- Continue to knead the dough with your hands until it forms a smooth soft dough.
- The dough will make approximately 15 parathas, divide the dough into 40g golf sized balls, using your palms to smoothen the balls.
- Take one of the balls of dough and begin to roll to form a circular disc (approximately 3 to 4 inches in size).
- Then add about 1.5-2 tablespoons of the potato mixture to the middle of the paratha, using the back of a spoon gently press down on the mixture to flatten it slightly.
- Parcel the mixture up by pinching the sides of the paratha and folding them to the centre (see photos).
- Turn the paratha parcel over and begin to very gently roll with a rolling pin. Dust both sides with some extra flour to prevent it sticking. The key here is to roll very lightly to prevent cracks and holes appearing. A slight amount of potato mixture will rise to the surface.
- Continue to roll until you reach the size roughly of that of a standard salad or side plate (7 inches).
- Add a small amount of oil (approximately 5ml) to a frying pan and heat on medium.
- Once the oil is hot add the paratha and fry each side until golden-brown spots appear. You will need to flip the sides a few times to prevent burning and allowing the paratha to be cooked evenly.
- Once cooked lay on kitchen paper to soak up any excess oil. Repeat the steps above until you have made all the parathas. Serve with plain yogurt and a side salad
The paratha dough should not be too dry or too sticky. If you end up with a sticky dough you can add a bit more flour and keep kneading to get to the right texture. Conversely if the dough is too dry try adding a small amount of hot water bit by bit and kneading the dough after each addition until the right texture is reached.
Rolling the stuffed paratha gently is key to prevent cracking and the mixture seeping out.
Paratha are best eaten fresh when still warm. You can refrigerate in an airtight container once they are cooled for up to 48 hours. Then reheat either in a microwave or in a frying pan.