Aloo Paratha

Nutrition · per serving

Steps

1. 1

   Put the potatoes in a small pot, cover with water, and boil until very tender, 10-12 minutes. Drain well and let the steam evaporate for 1 minute so the filling stays dry.

   250 g potatoes, peeled and cut into 2 cm chunks
2. 2

   While the potatoes cook, make the dough: mix the whole wheat flour and salt in a bowl. Add the neutral oil and warm water, then knead for 3-4 minutes until smooth and soft but not sticky. Cover and let it rest for 5 minutes; this short rest makes rolling easier.

   160 g whole wheat flour3 g salt5 ml neutral oil95 ml warm water
3. 3

   Mash the hot drained potatoes until smooth with no large lumps. Mix in the green chili, ground cumin, ground coriander, red chili powder, salt, and fresh coriander. The filling should be well-seasoned and fairly dry; if it feels wet, let it cool for a minute before stuffing.

   250 g potatoes, peeled and cut into 2 cm chunks1 small (8 g) green chili, finely chopped2 g ground cumin2 g ground coriander1 g red chili powder3 g salt10 g fresh coriander, finely chopped
4. 4

   Divide the dough into 2 equal balls and the filling into 2 equal portions. Lightly dust the work surface with flour. Roll one dough ball into a small disc about 10 cm wide, place one portion of filling in the center, gather the edges to seal, and pinch closed. Gently flatten and roll into a 16-18 cm round, using a little more flour as needed. Repeat with the second paratha. Roll gently from the center outward to avoid tearing.

   160 g whole wheat flour15 g whole wheat flour, for dusting
5. 5

   Heat a tawa or frying pan over medium-high heat. Cook one paratha for about 45 seconds, until a few bubbles appear, then flip. Spread a little butter on the cooked side, flip again, and cook until golden brown spots appear, pressing the edges lightly for even cooking. Butter the other side and cook until both sides are speckled and the paratha is cooked through, about 3-4 minutes total per paratha. Repeat with the second paratha.

   20 g butter
6. 6

   Serve hot, ideally with yogurt, pickle, or chai. For the best texture, eat immediately while the outside is lightly crisp and the center stays soft.

Origin & History

Aloo paratha is a beloved flatbread across the northern Indian subcontinent and is especially popular in Pakistani homes as a hearty breakfast or comforting everyday meal. In Pakistan it is commonly served with yogurt, achar, or tea, and its homemade character makes it a staple of family cooking.