Authentic Aloo Paratha – Indian Stuffed Potato Flatbread
Aloo Paratha is a beloved North Indian stuffed flatbread, traditionally vegan and perfect for fasting days, yet so delicious you’ll crave it any time of year. Soft, flavorful, and filled with a spiced mashed potato mix, these flatbreads make for a comforting breakfast, lunch, or party treat. Plan your own “Aloo Paratha” feast and enjoy the warm, aromatic flavors of Indian cuisine!
🕒 Prep Time: 15 min
⏳ Dough Resting Time: 1-5 hours
🍳 Cook Time: 3-5 min per paratha
🍽️ Yield: 8 flatbreads
🥄 Ingredients
For the Dough:
- 225 g all-purpose flour (type 55)
- 150 g whole wheat flour
- 220 ml warm water
- 2 tbsp oil
- 1 tsp salt
For the Potato Filling:
- 500 g starchy potatoes (for mashing)
- 1 red onion
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp chili powder
- ¼ tsp turmeric powder
- ¼ bunch fresh parsley
- 5 fresh mint leaves
- 5 tbsp oil
- Salt and black pepper to taste
👩🍳 Instructions
- 🥣 Prepare the Dough:
Place both flours in a mixing bowl and create a well in the center. Add salt and warm water gradually, mixing with your fingers to bring the dough together. Add oil and knead until smooth and elastic.
Knead by hand for 10+ minutes or use a bread machine for 13 minutes after initial hand kneading. Cover with a bowl and let rest for 1 to 5 hours at room temperature.
- 🥔 Cook the Potatoes:
Peel, cube, and boil potatoes in salted water until soft. Drain, reserving 2-3 tbsp of cooking water.
- 🧅 Prepare the Filling:
Finely chop the onion and sauté in oil over low heat for 10-15 minutes until very soft. Add cumin, coriander, chili, turmeric, and black pepper; stir for 30 seconds.
Mash potatoes thoroughly, then mix in the cooked onion mixture, reserved potato water, salt, and finely chopped parsley and mint.
- 🔪 Shape and Fill Parathas:
Divide dough into 8 equal pieces. Flatten each piece with your hand into a disc slightly larger than your palm on a floured surface.
Place about 1 tbsp of potato filling in the center. Fold the dough edges over the filling, seal well, and flip so the seam is down.
- 🥢 Roll Out:
Gently press and stretch the stuffed dough ball into a thick disc, then roll it out with a rolling pin to about 3 mm thickness, ensuring the green filling is visible through the dough.
- 🍳 Cook the Parathas:
Heat a cast iron or non-stick pan over high heat for 5 minutes. Lightly oil a paper towel and wipe the pan before each paratha.
Cook each paratha for 3 minutes on the first side, then 2-3 minutes on the second side until evenly browned and spotted.
Optionally, brush with oil or butter immediately after cooking (skip butter during fasting).
- 🍽️ Serve:
Stack cooked parathas on a plate and cover with foil to keep warm. Cut into 8 wedges like pizza and serve hot with pickles, yogurt, or chutney.
💡 Tips
- Allowing the dough to rest longer improves softness and flavor.
- Adjust spice levels in the potato filling to taste.
- Use a hot pan and minimal oil for crispy, non-greasy parathas.
- Butter adds richness but omit during fasting or vegan meals.
🎉 Perfect For
- Traditional North Indian breakfasts or snacks
- Vegan and fasting-friendly meals
- Sharing at gatherings and family meals
📝 Final Thoughts
Aloo Paratha is a simple yet satisfying flatbread that combines fluffy, layered dough with a flavorful spiced potato filling. Mastering this recipe brings a taste of North India to your home kitchen and makes for a versatile dish loved by all ages.