May 3, 2023
Aloo Paratha - Indian Potato Stuffed Flatbread
Servings:
4
Difficulty:
The ultimate comfort food, aloo paratha is a staple in many Indian households. Pair this potato filled flatbread with a spicy chickpea curry for a balanced and flavorful dinner.
Why you will love this recipe
Stores well for travel and meal prep. Pack parathas in foil or other air tight container to take on the go or to freeze for long term storage.
Keeps you full for longer. Potatoes are one of the most satiating foods which means you stay satisfied and full after your meal.
Helps with digestion. The addition of cumin, coriander, and ajwain to the potato mixture stimulate your body's digestive tract and help the food pass through more smoothly.
Ingredients
1 medium Yukon gold potato
1 tsp grated fresh ginger
¼ tsp cumin seeds
½ tsp ajwain seeds
½ tsp coriander seeds
¼ tsp chili powder, or to taste
1 tsp garam masala
¼ tsp turmeric
1 tsp dried fenugreek leaves (kasori methi)
½ cup whole wheat flour (atta)
Water, as needed
Salt, to taste
Black pepper, to taste
Coconut oil, for cooking
Method
MAKE DOUGH. Place flour and 1 tsp salt into a medium mixing bowl. Slowly pour in water and knead until dough is soft and lightly springs back when pressed. Coat in a light layer of oil. Cover bowl with a towel or plate and set aside to rest for at least 30 minutes.
BOIL POTATO. Dice potato into ½ inch pieces. Place into saucepan. Cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to boil. Reduce to simmer. Cook until potatoes can easily be pierced by a fork, about 15 minutes. Drain and rinse under cold water.
MAKE POTATO FILLING. Add cooked potatoes to a medium bowl. Place ginger, cumin seeds, ajwain seeds, coriander seeds, chili powder, garam masala, turmeric, fenugreek leaves, a pinch of salt, and a pinch of pepper on top of potatoes. Use a potato masher or fork to mash the potatoes until no chunks remain.
ASSEMBLE. Divide dough into 4 equal pieces. Take one piece and lightly coat in flour. Roll into a circle. Add ¼ of the potato filling in the center of the dough round. Bring the sides into the center to cover the filling. Coat in flour again and roll into a circle. If not cooking immediately, cover with a towel. Repeat with the remaining dough and filling.
COOK. Heat a flat pan to medium heat. Place one paratha on hot pan. Let cook undisturbed until light brown spots form, about 2 minutes. Flip. Brush lightly with coconut oil. Flip again when the second side cooks. Brush this side with coconut oil. Repeat the flipping and brushing once more until both sides have some darker spots and are slightly shiny from the oil. Remove from heat and cover. Repeat with the remaining parathas.
SERVE. Serve hot with choice of accompaniment. See notes below for ideas. If freezing for later, separate individual parathas with parchment paper and then wrap the stack in aluminum foil.
Frequently Asked Questions
What is atta? Atta is a stone ground wheat flour that is easily found in an Indian grocery store. It is the flour of choice when making roti/chapati/paratha because of how soft it makes the bread
What can I do to make it easier to roll paratha? Keep a plate of flour handy when rolling so that you do not have to continuously dip into the flour bag
Where can I find the spices needed for making paratha? All the spices can easily be found in an Indian grocery store
What can I add for more flavor to a paratha? Add a chopped green chili for extra heat or add chopped cilantro leaves for extra freshness
What can I eat with aloo paratha? Can be served on its own, with indian style pickle (aachar), with a chutney/dip, or with a main course (dal, chole, curry)
Can I take aloo parathas on the go? Parathas are the ultimate travel friendly food. Cool parathas slightly after cooking then pack in aluminum foil
How do I store aloo parathas? For long term storage, freeze parathas between layers of parchment paper wrapped in aluminum foil.