Aloo paratha is a potato stuffed Indian flatbread. It is a filling breakfast, lunch and a dinner and great for lunch boxes.
Theme for this week is stuffed food and the first recipe is a staple North Indian flatbread, aloo paratha. A spicy potato fill stuffed in paratha dough, rolled and cooked with some ghee. Serve it with some dahi (yogurt) and/or lime pickle for a satiating meal.
The time consuming preparation potato stuffed paratha is boiling potatoes. Prepare the filling ahead of time and parathas are ready in 15 minutes. Along with potato filling, knead the dough previous night and breakfast is ready in matter of minutes.
Potato parathas are great for lunchboxes and also road trips. Wrap paratha in a wax or parhcment paper or an aluminum oil and a mess free meal is ready to go. Pack some pickle along, meal on the go is ready! However, I personally prefer aloo paratha with yogurt. Since potato stuffed flatbread doesn’t require any side, it is a kids friendly flatbread for lunch boxes.
Aloo Paratha Recipe
Aloo Paratha ~ Potato Stuffed Indian Flatbread
- 1 medium sized Potato ~ Aloo boiled and mashed about ¾ cup
- ¼ cup chopped Onion
- 1 small Green Chili seeded and chopped
- 2 - 3 tablespoon chopped Coriander
- ¼ teaspoon Chili Powder adjust to taste
- ¾ teaspoon Coriander Powder
- ¼ teaspoon Roasted Cumin Powder
- ¼ teaspoon Amchoor Powder
- ⅛ teaspoon Turmeric Powder
- ½ - ¾ teaspoon Salt adjust to taste
- ½ cup Atta / Durum Wheat Flour
- Pinch of Salt
- ¼ cup Water will need a little less
- 1 tablespoon of Oil or Butter or Ghee to cook paratha
- Boil potato, cool, peel and mash it well.
- Add all the ingredients listed under filling and mix well.
- Taste and adjust spices to taste.
- Take flour, pinch of salt in a wide bowl or a plate, mix together and make a pliable dough. You will need little less than ¼ cup of water.
- Knead well and keep aside until ready to use.
- Divide potato filling and dough to three parts.
- Roll out dough into a small disc.
- Place one part of potato filling in the middle of rolled dough and cover the stuffing with rolled dough.
- Dust some flour on a flat surface and roll stuffed dough into a disc. Roll it as thin or thick as you like. Mine were a little thinner than I would prefer.
- Heat a pan and cook paratha for a minute or two on medium flame, flip and cook for few more seconds until bottom browns.
- Drizzle some oil or ghee around paratha and cook rotating it for evening cooking.
- Flip again, drizzle some oil and cook rotating paratha until flipped side browns and cooked.
- Remove from pan and place in a covered dish.
- Repeat above steps to prepare other two parathas.
- Serve hot with some yogurt and/or lime pickle.
- Adjust spices to taste and play around with the spices. For a variation try garam masala and chaat masala.
- I really stuffed my paratha well with aloo. If you prefer less stuffing, use less.