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Aloo Paratha (Spiced Potato-Stuffed Flatbread)

Aloo Paratha (Spiced Potato-Stuffed Flatbread)
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Aloo Paratha is a comforting and flavorful Indian flatbread made from whole wheat dough stuffed with a spiced potato filling. Crispy on the outside and tender inside, this versatile dish is perfect for breakfast, lunch, dinner, or a snack. Easy to prepare with simple pantry ingredients, it offers customizable spice levels and can be adapted to various dietary needs, making it a beloved comfort food classic.

Ingredients

Scale

Dough Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • approximately 3/4 cup water (adjust as needed)

Potato Filling Ingredients

  • 3 medium boiled potatoes, peeled and mashed
  • 2 finely chopped green chilies (adjust to taste)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon salt (or to taste)

Cooking Ingredients

  • Ghee or oil (for cooking, about 2-3 tablespoons)

Instructions

  1. Prepare the Potato Filling: Boil the potatoes until soft and mash them thoroughly to avoid lumps. Add finely chopped green chilies, fresh cilantro, cumin powder, garam masala, red chili powder, and salt. Mix well to combine all the spices evenly for a flavorful filling.
  2. Make the Dough: In a large bowl, combine whole wheat flour and salt. Gradually add water while kneading until the dough is soft, pliable, and not sticky, about 8 to 10 minutes by hand. Cover with a damp cloth and let it rest for at least 20 minutes to develop gluten and ease rolling.
  3. Roll out the Dough Ball: Divide the dough into equal-sized balls. Flatten one ball slightly with your fingers. Dust the rolling surface with flour and roll the ball into a small circle about 4-5 inches in diameter to create a base for stuffing.
  4. Stuff the Paratha: Place 2 tablespoons of the potato filling in the center of the rolled dough. Bring the edges together neatly to seal the filling inside, ensuring there are no cracks. Gently press the sealed ball and dust lightly with flour to prevent sticking.
  5. Roll the Stuffed Paratha: Carefully roll the stuffed dough ball into a flat, round paratha about 6 to 7 inches in diameter using gentle pressure to avoid bursting. Use extra flour on the surface if needed to prevent sticking.
  6. Cook the Paratha: Heat a flat skillet or tawa over medium heat. Place the paratha on it and cook until bubbles appear, about 30 seconds to 1 minute. Flip and apply ghee or oil on the cooked side. Flip again and apply ghee on the other side. Cook until golden brown spots form and the paratha is crisp yet tender. Repeat with remaining dough and filling.

Notes

  • Use mealy potatoes for a fluffy, soft filling that holds spices well.
  • Resting the dough helps with easier rolling and softer parathas.
  • Seal the edges tightly when stuffing to prevent filling leaks during cooking.
  • Cook on medium heat to ensure even cooking without burning.
  • Ghee provides the most authentic flavor and a rich, nutty taste.

Nutrition

Keywords: Aloo Paratha, Indian flatbread, potato stuffed paratha, spiced potato flatbread, Indian breakfast, vegetarian Indian recipes

Find it online: https://lillysplate.com/aloo-paratha-spiced-potato-stuffed-flatbread/