pakistaniparathapotatovegetarianflatbreadpan-friedbreakfast

Aloo Paratha

Name: Aloo Paratha
Prep time: 12 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: Pakistani
Ingredients: 160 g whole wheat flour; 3 g salt; 5 ml neutral oil; 95 ml warm water; 250 g potatoes, peeled and cut into 2 cm chunks; 1 small (8 g) green chili, finely chopped; 2 g ground cumin; 2 g ground coriander; 1 g red chili powder; 3 g salt; 10 g fresh coriander, finely chopped; 20 g butter; 15 g whole wheat flour, for dusting

Aloo Paratha is a soft whole wheat flatbread stuffed with warmly spiced mashed potato, then cooked on a hot pan until golden and fragrant. The outside is lightly crisp and buttery, while the inside stays tender, savory, and deeply satisfying.

30 min

2 servings

432 kcal

Pakistani

Ingredients

Dough

160 gwhole wheat flour
3 gsalt
5 mlneutral oil
95 mlwarm water

Potato filling

250 gpotatoes, peeled and cut into 2 cm chunks
1 small (8 g)green chili, finely chopped
2 gground cumin
2 gground coriander
1 gred chili powder
3 gsalt
10 gfresh coriander, finely chopped

For cooking and serving

20 gbutter
15 gwhole wheat flour, for dusting

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

432 kcal

Calories

10g

Protein

64g

Carbs

14g

Fat

Fiber

Notes

•For a beginner-friendly shortcut, cut the potatoes small so they boil faster.
•Make sure the potato filling is smooth and not wet; lumps or moisture can tear the dough.
•If the dough springs back while rolling, let it rest 2 more minutes before continuing.
•You can replace butter with ghee for a more traditional flavor.
•Serve with plain yogurt, mango pickle, or a simple mint chutney.

Background

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.

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