by Sandhya Hariharan - @sandhyaskitchen
Aloo Paratha is a popular Indian flatbread recipe that you will always find on the restaurant menu. Seasoned mash potato with herbs and spices are stuffed inside the flatbread dough, rolled and then cooked until the outside is crispy.
Depending on what I have in the fridge, I love to add grated carrot, spinach or kale to the mashed potato mixture. For a cheesy stuffed flatbread, add a little grated cheddar to the potato mixture and cook as normal.
Aloo paratha is often served with Indian pickle, a dollop of butter and a yoghurt dish on the side. They sure are tasty!
Prep time 20 minutes
Cook time 10 minutes
- 1 cup whole wheat flour
- 1 tsp oil
- 1/2 tsp salt
- 1/3 cup water + a little more
- 2 medium potatoes, boiled and mashed
- 1/4 cup spinach, finely chopped
- 1 tbsp fresh coriander, chopped
- 1/2 tsp garam masala
- salt to taste
- 1/2 tsp black pepper
- 1/4 tsp Kashmiri chilli powder
- Place flour and salt in a mixing bowl. Gradually add a little water at a time and knead into a soft pliable dough.
- Add the oil and knead again.
- Cover, and set it aside for at least 15 minutes.
- Divide the dough into 4 and form it into balls.
- Mix together the mashed potatoes, spinach, coriander, spices and salt.
- Heat the skillet on medium-high heat.
- Roll the dough ball into a 3-inch circle with a rolling pin. Add one portion of the filling into the centre.
- Bring the edges together to wrap the filling.
- Roll back to make a circle or any desired shape.
- Place the paratha on the skillet. Cook on both side for 30-40 seconds.
- Brush a little oil on either side and roast until golden brown spots appear.
- Transfer them to a wire rack.
- Repeat the process with the remaining dough.
Tips: Store any leftover paratha in the fridge for up to 3 days. Heat them in a skillet for a crispy paratha or in a microwave for a softer one.