Aloo Paratha

Name: Aloo Paratha
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups whole-wheat flour; 3 tbsp all-purpose flour (for dusting); 2/3 cup water, warm; 1/2 tsp salt; 2 tsp neutral oil; 1 lb russet potatoes, boiled, peeled; 1 green chili (serrano or jalapeno), minced; 1 tsp fresh ginger, grated; 2 tbsp fresh cilantro, chopped; 1/2 tsp cumin seeds; 1/2 tsp garam masala; 1/2 tsp amchur (dried mango powder); 1/2 tsp salt; 4 tbsp unsalted butter

Flaky whole-wheat flatbreads stuffed with spiced mashed potatoes, pan-fried in butter until golden and crisp. A beloved North Indian breakfast served with yogurt and pickle.

55 minMediumServes 4380 cal/serving

IndianBreakfastStovetopVegetarianLow-SodiumPork-Free

Ingredients

2 cups whole-wheat flour
3 tbsp all-purpose flour (for dusting)
2/3 cup water, warm
1/2 tsp salt
2 tsp neutral oil
1 lb russet potatoes, boiled, peeled
1 green chili (serrano or jalapeno), minced
1 tsp fresh ginger, grated
2 tbsp fresh cilantro, chopped
1/2 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp amchur (dried mango powder)
1/2 tsp salt
4 tbsp unsalted butter

Instructions

1

Mix 2 cups whole-wheat flour with 1/2 tsp salt and 2 tsp neutral oil in a large bowl. Add 2/3 cup warm water a little at a time, kneading until a smooth, soft dough forms, about 5 minutes. Cover and rest 20 minutes.
2

Mash the warm 1 lb boiled, peeled russet potatoes until smooth. Stir in 1 minced green chili (serrano or jalapeno), 1 tsp grated fresh ginger, 2 tbsp chopped fresh cilantro, 1/2 tsp cumin seeds, 1/2 tsp garam masala, 1/2 tsp amchur (dried mango powder), and 1/2 tsp salt.
3

Divide the dough into 8 equal balls. Roll one ball into a 4-inch circle. Place 2 tablespoons of filling in the center. Gather the edges up and pinch to seal into a ball.
4

Flatten the stuffed ball with your palm. Using 3 tbsp all-purpose flour (for dusting) as needed, roll out into a 7-inch circle, keeping the filling even. Repeat for remaining dough.
5

Heat a dry cast-iron skillet over medium-high heat. Cook each paratha 1-2 minutes per side until light golden spots appear.
6

Add 4 tbsp unsalted butter to each side as it cooks, pressing gently, until both sides are deeply golden and crisp. Serve hot with yogurt and Indian pickle.

Questions

Can I make Aloo Paratha dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Aloo Paratha gluten-free?

Yes. The gluten in this entry is 2 cups whole-wheat flour, 3 tbsp all-purpose flour (for dusting). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Aloo Paratha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Aloo Paratha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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