Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Madhyapradesh · Lunch

Aloo Paratha (Potato-Filled Flatbread)

Traditional 9. Aloo Paratha recipe

🧺 Ingredients

• 200g whole wheat flour
• 2.5ml salt
• 15ml ghee (for dough)
• 120ml water (as needed)
• 15ml oil (for rolling)
• 400g potatoes, boiled and mashed
• 1 small onion (40g), finely minced
• 1–2 green chilis, minced
• 5ml cumin seeds
• 10ml coriander leaves, chopped
• 2.5ml garam masala powder
• 2.5ml red chili powder
• Salt to taste

👩‍🍳 How to make Aloo Paratha

1. Mix flour and salt in bowl
2. Add ghee; mix with spoon until breadcrumb texture
3. Add water gradually, kneading into soft, pliable dough
4. Knead 2 minutes until smooth, cover, rest 15 minutes
5. Mix mashed potatoes with minced onion, green chilis, cumin, coriander
6. Add garam masala, chili powder, and salt; taste and adjust
7. Form into 8 equal balls (golf ball size)
8. Divide dough into 8 equal portions
9. Roll each portion into thin disc (3 inch diameter)
10. Place potato ball in center; fold edges over filling and seal
11. Gently flatten sealed paratha with palm (6–7 inch diameter)
12. Dust with flour on both sides
13. Roll gently with rolling pin to 7–8 inch diameter (filling will be visible as bumps, but should not break through skin)
14. Heat tawa (griddle) to 180°C (medium-high heat)
15. Place paratha on tawa; cook 20 seconds until light spots appear
16. Flip, cook 15 seconds, then flip again
17. Press gently with spatula while cooking to ensure even cooking (total 45 seconds both sides)
18. Brush with 5ml ghee while hot
19. Serve hot from tawa
20. ---

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