Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Aloo Paratha

Traditional 20. Aloo Paratha recipe

🧺 Ingredients

• For dough: 2 cups whole wheat flour, 1/2 tsp salt, 2 tbsp ghee, 3/4 cup warm water
• For filling: 300g potatoes, boiled and mashed
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 2-3 green chillies, minced
• 1 tbsp ginger, grated fine
• 1/2 tsp amchoor powder
• 1/4 tsp turmeric powder
• Salt to taste
• Oil for cooking

👩‍🍳 How to make Aloo Paratha

1. Make filling (8 mins, medium): Heat 2 tbsp mustard oil. Add cumin seeds (crackle in 3 secs), asafoetida. Add mashed potatoes, green chillies, ginger. Cook 2-3 mins, stirring. Add amchoor, turmeric, salt. Cool completely.
2. Make dough (12 mins, low): Mix flour and salt. Add ghee, rub until breadcrumbs. Add warm water, knead soft and smooth. Cover, rest 20 mins.
3. Divide and fill (10 mins, low): Divide dough into 4 balls. Roll each into 3-inch disc. Place 3 tbsp filling in center. Seal by pinching edges, forming ball. Roll gently into 6-7 inch disc, maintaining seal.
4. Heat griddle (2 mins, high): Cast iron tawa or griddle over high heat until very hot. Sprinkle water—should sizzle and evaporate immediately.
5. Oil and toast (3 mins, medium-high): Drizzle oil around edges, let it pool. Using spatula, press paratha down. When oil sizzles underneath and bottom turns golden (1.5 mins), flip. Repeat on second side.
6. Final cook (1 min, high): Increase heat briefly to high. Press down with spatula. Paratha should puff slightly, become crispy. Listen for sizzling sound.
7. Serve immediately (1 min, hot): Transfer to plate. Paratha should have crispy, flaky exterior with tender, spiced potato filling inside.

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