Aloo paratha

Here is a step-by-step recipe for authentic Aloo Paratha (spiced potato-stuffed flatbread).

Ingredients

1. For the Dough:

Whole wheat flour (Atta): 2 cups

Salt: ½ tsp

Oil or Ghee: 1 tsp (optional, for softening)

Water: ¾ to 1 cup (as needed for kneading)

2. For the Potato Stuffing:

Potatoes: 3 medium-sized (boiled, peeled, and mashed finely)

Green chilies: 1–2 (finely chopped)

Garam masala powder: ½ tsp

Red chili powder: ½ tsp

Coriander powder: 1 tsp

Dry mango powder (Amchur) or Lemon juice: ½ tsp

Roasted cumin powder: ½ tsp

Fresh coriander leaves: 2–3 tbsp (finely chopped)

Salt: To taste

3. For Cooking:

Ghee or Oil: 3–4 tbsp (for frying)

Extra dry flour: For dusting

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, add whole wheat flour and salt.

Gradually add water in small amounts and knead into a smooth, soft dough.

Add 1 tsp of oil or ghee and knead again for 1 minute.

Cover the dough with a damp cloth or lid and let it rest for 15–20 minutes.

Step 2: Prepare the Stuffing

Boil the potatoes until cooked through, peel them, and mash them thoroughly using a potato masher or fork. Ensure there are no lumps, as lumps will tear the paratha while rolling.

Add chopped green chilies, garam masala, red chili powder, coriander powder, dry mango powder, roasted cumin powder, chopped coriander leaves, and salt to the mashed potatoes.

Mix everything together well. Divide the potato mixture into equal-sized small balls.

Step 3: Stuff and Roll the Paratha

Take a lemon-sized portion of the dough, roll it into a smooth ball, and dust it lightly with dry flour.

Roll it out into a small disc (about 4 inches in diameter) using a rolling pin.

Place a ball of the potato filling in the center.

Bring all the edges of the dough together to cover the filling completely, pinching the top to seal it. Press the sealed center down gently.

Dust the stuffed dough ball lightly with dry flour.

Roll it out gently with light pressure into a circle of medium thickness (about 6–7 inches). Avoid applying too much pressure to prevent the filling from coming out.

Step 4: Cook the Paratha

Heat a skillet or tawa over medium-high heat.

Place the rolled paratha onto the hot skillet. Cook for 1–2 minutes until small bubbles appear on top.

Flip the paratha and spread about ½ tsp of ghee or oil on the cooked surface.

Flip again, apply ghee/oil on the other side, and gently press the edges with a spatula.

Cook until both sides turn golden-brown with crisp spots.

Serving Suggestions

Serve hot with a dollop of fresh butter on top, accompanied by chilled curd (yogurt), mint chutney, or your favorite pickle.