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Aloo ka paratha (Potato Paratha)

Sana Gilani
Crispy flatbread filling with a spiced potato filling.
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Main Course, Side Dish
Cuisine Indian, Pakistan
Servings 8 Paratha

Equipment

  • Rolling Pin

Ingredients
  

  • 3 cups atta flour
  • 1 tablespoon vegetable oil for dough
  • 2 teaspoons salt
  • 1 cup 2 tablespoons water (+/-)
  • 4 small potatoes, peeled, boiled and mashed
  • 1-2 teaspoons cumin powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt
  • ½ teaspoon vegetable oil for potatoes
  • 1 teaspoon chopped cilantro
  • flour, for dusting surface
  • vegetable oil for frying

Instructions
 

  • Start by making the dough. In large bowl combine atta flour, oil, and salt. Slowly add in water about a ¼ cup at a time until small dough balls form. Combine all the dough to form larger dough ball.
  • Knead for 1-2 minutes on clean, smooth surface. Knead until soft and smooth dough ball forms. If it feels sticky sprinkle some more flour onto it and knead until smooth.
  • Set aside in a bowl covered with damp cloth, to keep from drying.
  • Make potato mixture by mashing potatoes in large bowl. Add in spices, salt, oil, and cilantro. Mix thoroughly.
  • Once potato mixture is done you can start making parathas. You should have dough, potato mixture, and extra flour for dusting on hand. Grab a small handful of dough (this recipe yields about 8 Parathas) and roll it in extra flour. This will prevent sticking when rolling.
  • Roll the dough into a ball between your hands and then flatten on smooth surface. Roll with a rolling pin until about 6-inches in diameter.
  • Place about 2 tablespoons of potato mixture in the middle of dough circle. Gather the edges of dough to middle to enclose the potato mixture. Pinch to seal completely.
  • Flip this over so seam-side is down. Make sure surface is floured and flour the top as well.
  • Roll into a circle with rolling pin, continuously turning so it forms a circle. Roll until about 8-10 inches in diameter.
  • Heat up oil in large non-stick frying pan on medium-high heat.
  • Dust off the excess flour from formed paratha and place in oil. Once the dough starts to brown around the edges and bubble up slightly (about 2-3 minutes per side) flip over with tongs. Cook the other side and then it's done!
  • Serve it up immediately to retain crispiness.
  • Can be eaten on it's own or with a side of chutney or a salaan dish.
  • Enjoy!