December 6, 2022

Aloo Paratha – Potato Stuffed Flatbread

Name: Aloo Paratha - Potato Stuffed Flatbread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 medium Potatoes (500 grams); 3 large Green chillies (crushed); 1/4 inch Ginger (crushed); 2 large Garlic cloves (crushed); 2 tbsp Cilantro (chopped); 1 tsp Coriander powder; 1/4 tsp Cumin powder; 1/2 tsp Garam masala; 1/2 tsp Red chili powder; 1.5 tsp Salt; 1/2 tsp Oil; 2 cup Wheat flour; 1/2 tsp Red chili powder; 1/4 tsp Salt; 2 tsp Oil (divided); 1 cup Water; 3 tbsp Oil

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Aloo Paratha is an extremely soft, flavorful, and heavenly Indian flatbread. It is a very popular North Indian dish which can be found in many Indian restaurants around the world. Paratha is typically served for breakfast or as a side dish along with some curry, yogurt, and pickles.

This simple, flaky, and crispy aloo paratha is a comforting meal option on busy weekdays. If you have boiled potatoes ready in your refrigerator, a delicious meal can be ready quickly. It makes a perfect, kids friendly, packable lunch box meal along with some fresh fruits and veggies.

Aloo parathas make a very tasty, filling, and satisfying meal, as they are loaded with carbs. It is crispy from the outside and soft from the inside. These parathas will surely melt in your mouth and can satisfy your taste buds 🙂

This delicious flatbread is stuffed with spiced potato filling. Spicy potato filling is made with some boiled potatoes, green chillies, garlic, ginger, cilantro, and some exotic Indian spices. Later on it is stuffed inside the wheat flour dough and rolled out into a circle.

Aloo paratha is roasted on a hot griddle with ample butter or ghee. Ghee or butter gives an amazing flavor to the paratha but I have used some oil and still tastes scrumptious.

Ingredients

For The Filling:

Potatoes
Green chillies
Ginger
Garlic
Cilantro
Coriander powder
Cumin powder
Garam masala
Red chili powder
Salt
Oil

For The Dough:

Wheat flour
Red chili powder
Salt
Oil
Water

For Frying:

Potato Paratha Step By Step Recipe

Preparing The Potatoes

In the inner pot of the Instant Pot, add 1 cup water and place a trivet or steamer basket.

Scrub, clean, and prick the potatoes with a fork. Place them inside the steamer basket.

Close the lid, making sure the valve is set to sealing.

Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 15 minutes.

Let the pressure naturally release (NRP) for 15-20 minutes.

You can follow the same steps using an Indian pressure cooker, letting the potatoes cook for 3-4 whistles, and naturally release the pressure.

Let the potatoes sit on a countertop until they reach room temperature. Keep them open into the refrigerator for at least 2 hours.

For The Filling

In a chopper, add green chillies, ginger, and garlic. Crush them very well and set aside.

Peel the potatoes with your hands. By using a grater, grate the potatoes one at a time on a plate.

Transfer the crushed chillies, ginger, and garlic. Add chopped cilantro leaves.

Add coriander powder, cumin powder, garam masala, red chili powder, and salt.

Lightly grease your hands with some oil, start mixing the potatoes, and form a smooth ball.

Divide the potato mixture into 9 parts to form golf sized balls and set them aside.

For The Dough

In a bowl, add wheat flour, salt, red chili powder, and some oil. Mix everything well with your hands. Make a well in the middle, add some water, and keep kneading the dough.

Add more water if required, keep kneading, and form the mixture into a soft dough. Drizzle 1 tsp oil over the dough, cover it, and set aside for 10-15 minutes.

Shaping And Frying The Paratha

Knead the dough for 1 minute, divide the dough, and make 9 equal sized balls.

Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.

Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 5 inches in circumference.

Place a potato ball in the middle of the dough. Lift the sides of the dough, seal the edges, and pinch them inside. Make sure it’s sealed completely.

Dust some flour on the top and gently flatten it with your fingers. Now gently press the ball with the help of your fingers till the end. This helps the potato filling reach the edges while rolling the paratha.

Roll out the ball into 4 inch circumferences and dust some more flour on the top.

Flip it gently, dust some more flour, and roll it into a 7 inch disk without making it too thin.

Once the griddle is hot, gently transfer the paratha onto it. Let it cook till you see small bubbles on the top.

*You can lift the paratha slightly and carefully roll it over a rolling pin halfway. Slowly transfer it on a hot griddle. It helps to transfer the paratha easily without breaking apart.

Next, flip it to the other side and let it cook till you see light brown spots. Brush some oil on the top.

Flip the paratha again, brush some oil, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.

You can roll the rest of the parathas and cook them in the same manner.

Stack up the parathas one over another.

Tips For Making Aloo Paratha

Cook the potatoes using a steamer basket in a pressure cooker so water will drain out from them. It will help them stay moisture free and potato filling will become non sticky and easy to handle.
Storing the potatoes in a refrigerator helps them stay dry before preparing the filling.
Make a soft yet a little stiff dough, so while rolling the paratha, the filling will not burst out of the dough.
Roll out the paratha very gently and carefully. The filling should not burst out while rolling it.
If you are scared of lifting the paratha while transferring to a hot griddle, then checkout my Puran Poli Recipe for a detailed procedure with the pictures.

Variations

Cook the potatoes in advance and store them in an airtight container in the refrigerator for up to 4 days. Do not add any spices and salt or else the filling will release juices and may turn moist.
Prepare the dough in advance not more than 1 day. Let it come to a room temperature and then make the parathas.
You can add some boiled and crushed green peas in the recipe.
Add some shredded cheese in the filling to make it fun for kids’ lunch boxes.
Skip adding crushed ginger, garlic, and chilies. Simply increase the red chili powder in the filling.
Roasted and crushed cumin seeds taste wonderful as well. Heat 1 tsp cumin seeds in a microwave for 15 seconds and crush them. Add the crushed seeds in the filling and skip adding cumin powder in the recipe.
You can brush some ghee or butter to the paratha while frying for a rich taste.

How To Store Aloo Paratha?

Aloo parathas taste best when served fresh.

Once they cool down, you can store them in an airtight container for 2 days in the refrigerator.

Reheat them on a skillet for 15-30 seconds before serving.

How To Serve Potato Paratha?

Enjoy these parathas on their own! You can serve the paratha with raita, plain dahi, or masala dahi.

Serve them with your favorite green chili pickle, mango pickle, tomato ketchup, or garlic chutney.

Paratha Recipes:

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