Easy Aloo Paratha – Spiced Potato Stuffed Flatbread

Crispy, flavourful and spiced potato-filled Aloo Paratha is what is missing from your breakfast dishes. You can pair this delicious and popular Indian dish with a plant-based yoghurt, raita (yoghurt-based side dish), pickles and one of my favourites: a dollop of vegan butter right in the centre. You can’t go wrong with pairing it with some Indian chutneys like mint chutney. This recipe is easy to put together, it just needs a little bit of prepping and you’re good to go.

What is Aloo Paratha?

In my opinion, Aloo Paratha is one of the most loved breakfast options in Indian households – especially in North India. Although the prep behind it is fairly simple – step 1: make a spiced potato filling. Step 2: stuff the filling inside the flattened dough and roll it into something similar to Rotis. Alternatively, you can check my roti recipe to get a step-by-step idea on how to make the perfect, round Rotis. Here’s a step-by-step guide on how you can make Aloo Paratha easily. First of all, before we jump in to the recipe, here are some tips to remember.

Tips to Remember

Potato filling:

• First, grating the potatoes before mashing helps give an even texture to the filling. Try not to leave large pieces of potatoes.
• Secondly, instead of ajwain seeds, use Nigella seeds (aka black onion seeds). It gives it a nice, roasted oniony taste.

Dough:

• Let the dough rest for about 30 minutes. Gluten formation is an essential step in the process of making roti or chapati or parathas.
• While rolling out the parathas, try the rotation method by lightly rotating and pressing it between your fingers and palm.
• Make sure the outer edges are thinner than the inside to get an even paratha.

How to make Aloo ka Paratha?

Prepping the dough:

1. Firstly, in a large bowl, mix together atta, salt and ajwain (carom seeds).

2. Second, add water and bring the dough together.

3. Next, cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.

Potato or Aloo filling:

4. Meanwhile, bring a pot of water to boil, and add the potatoes to it. Subsequently, let it boil for about 8-10 minutes until a fork slides into the potatoes easily.

Drain and let the potatoes cool. Once cool, peel the potatoes,

5. Add to a bowl and mash them with the help of a masher or your hands. Add the ajwain to the filling.

6. Add the spices: garam masala, amchur or mango powder, red chilli powder and salt.

7. Add coriander/cilantro and green chillies to this.

8. Mix well until well combined. Set aside. Now dust a work surface with flour, pinch out a lime-sized piece of the prepared dough

9. Roll it between your hands. Press it on the work surface and flatten it to about 7-8 cm (3 inches).

10. Place a mini lime-sized amount of the potato filling in the centre of this. Bring the edges together over the filling and seal it carefully.

11. Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.

12. Gently place the paratha on the hot skillet. Make sure to cook it evenly on medium-high flame.

13. Cook it for a couple of minutes and flip. Lightly apply oil over the surface.

Cook until done on both sides. Serve it hot with some plant-based yoghurt or raita.

And tadaaaa! As you can clearly see, I thoroughly enjoyed making and eating these hot, delicious Aloo ka Paratha with some raita. I hope you try this Aloo Paratha recipe out and tag me on Instagram. Also, I would love to see you make it soon and update me. Ciao!

Check out my other breakfast recipes:

1. Besan ka Cheela – using chickpea flour
2. Vegetable Upma
3. Dhokla – steamed gram flour cake
4. Chitranna or Lemon rice