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Enjoy this Aloo Paratha crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.

Aloo Paratha

220kcal
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Prep 15 minutes
Cook 15 minutes
Resting Time 30 minutes
Total 1 hour
Flaky, spiced, and utterly comforting, Aloo Paratha is a golden treasure of Indian cuisine that wraps tender mashed potatoes in a warm, buttery whole wheat embrace. The first bite delivers a symphony of textures—crisp edges giving way to a soft, cumin-kissed filling—while fresh cilantro and ginger brighten every mouthful.
Servings 8 parathas
Course Breakfast, Dinner
Cuisine Indian

Ingredients

  • 1 tbsp Diamond Crystal kosher salt
  • 2 tbsp neutral cooking oil
  • 2 cups atta
  • 1 cup warm water

Equipment

  • Stand Mixer
  • skillet
  • Rolling Pin

Method

  1. In the bowl of a stand mixer, combine atta (or all-purpose and whole wheat flour) and salt. Whisk until thoroughly mixed, about 30 seconds. Add 2 tablespoons of oil and massage it into the dry ingredients with your fingers until crumbly, about 1 minute.
    Enjoy this Aloo Paratha crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.
  2. With the mixer at low speed, slowly add warm water 1-2 tablespoons at a time until the dough comes together. Switch to the dough hook and knead for 5-10 minutes until soft and pliable. Shape into a ball, wrap tightly, and let rest for 30 minutes.
  3. Boil potatoes with salt until tender (about 8 minutes). Drain, cool slightly, then mash roughly. Fold in shallot, ginger, cilantro, green chile, and all spices. Season well—the filling should taste slightly saltier than usual since it’ll be wrapped in bread.
  4. Divide dough into 8 balls. Roll one into a 6-inch circle, brush with oil, and place 3-4 tablespoons of filling in the center. Gather edges to enclose, then gently flatten and re-roll into a 6-inch circle. Repeat with remaining dough.
    Enjoy this Aloo Paratha crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.
  5. Heat a skillet over medium-low. Cook each paratha for 5 minutes per side until golden with blisters, brushing with oil when flipping. Keep cooked parathas covered with a towel to stay warm.
    Enjoy this Aloo Paratha crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.

Nutrition

Calories220kcalCarbohydrates38gProtein5gFat6gSaturated Fat1gSodium300mgPotassium450mgFiber4gSugar1gVitamin A2IUVitamin C15mgCalcium3mgIron10mg

Notes

For gluten-free versions, use chickpea flour (though the texture will differ). If your filling feels wet, stir in 1 tablespoon chickpea flour to absorb moisture. Keep extras in the fridge for 3 days—reheat in a dry skillet for that fresh-off-the-griddle crispness.

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