Aloo paratha is an Indian unleavened whole wheat flatbread stuffed with a spicy and super flavorful potato filling. It is one of the most popular breakfasts and is best enjoyed with plain yogurt, butter, and pickle. Check out my easy recipe with lots of variations, tips, and tricks.
In a large mixing bowl, mix together 4 cups of whole wheat flour, 2 teaspoon salt, and 1 tablespoon vegetable oil. Add water (approx 1-½ cups) little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.
Knead the dough for 2-3 minutes until it becomes very smooth. Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Mash 1 lb (500 g) boiled potatoes nicely using a potato masher. There shouldn’t be any big pieces.
Add 2 teaspoon chopped green chili peppers, 2 tablespoon chopped cilantro, 2 teaspoon grated fresh ginger, ¼ cup chopped onion, salt to taste, ½ teaspoon Kashmiri red chili powder, 2 teaspoon dry mango powder, 1 teaspoon pomegranate seed powder, ½ teaspoon ground cumin, and ½ teaspoon garam masala spice mix to the bowl and mix everything well.
Knead the dough once again and divide it into 12-15 equal parts. Roll each part in between your palms to make smooth balls.
Take one of the dough balls and slightly press it in between your palms. Dust it with some dry flour and roll it to make a 4-inch circle. This circle should be slightly thinner from the edges.
Note – Keep the remaining balls covered with the kitchen cloth to prevent drying.
Keep 2 tablespoon filling in the center of the circle and bring the edges together and pinch to seal the edges. Roll the stuffed dough in between your palms to make a smooth ball once again.
Press the ball slightly and keep it on the working surface. Dust it lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other in a circular fashion to make sure the filling reaches the sides and is distributed evenly.
Note – Don’t worry if it’s not a perfect round. Rolling the paratha perfectly takes time and patience. You will get there soon!
Heat a griddle (preferably cast iron) over high heat. Once the griddle is very hot, transfer the paratha on it and cook until brown spots appear on the base of the paratha (2-3 minutes).
Flip and apply 1-2 teaspoon ghee or oil on it.
Flip again and apply 1-2 teaspoon ghee or oil on the other side as well. Press aloo paratha using the back of a ladle and fry until it is nicely browned from both sides. Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
Notes
Do not overcook the potatoes. Cook them until they are tender and then remove them from heat.
Make sure to cool the cooked potatoes well before making the filling to get the right texture. Refrigerating them for 2-3 hours will making them dryer and the parathas will not tear while rolling.
Mash the potatoes very well! If there are any big pieces left, they will tear the paratha while rolling. I like to mash the potatoes, but you can even grate it for a slightly different texture.
Knead the dough very well until it is soft and smooth.
The consistency of the filling and dough should be similar and this rule applies to any stuffed paratha that you make.
If you are short of one or two herbs or spices, do not fret. The parathas will still come out delicious.
If you want to make vegan aloo paratha, use vegetable oil or olive oil instead of ghee.
Do not overstuff aloo paratha, otherwise, the filling will come out while rolling.
To ensure that the filling is distributed evenly throughout the paratha, roll it using a light hand and go from one side to the other in a circular fashion. Roll the edges a little thinner than the center.
Transfer the rolled paratha to the griddle only when it is nicely heated. If it is not hot enough, the paratha will turn out soft and not crisp.
Cook the parathas on medium to high heat. Cooking on low heat can make them soft and soggy.
Also, keep pressing the parathas with the back of a ladle to make them nice and crispy.
Be generous with ghee or oil for a perfectly crispy paratha.