Aloo Paratha Recipe: Flaky Indian Potato Flatbread
2 hours
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About Aloo Paratha Recipe: Flaky Indian Potato Flatbread
This Aloo Paratha recipe is a cherished family favorite, passed down through generations. It evokes warm memories of winter mornings and cozy family dinners. The flaky layers of whole wheat flatbread envelop a flavorful spiced potato filling, creating a truly delightful culinary experience.Learn how to make perfectly soft and fluffy parathas filled with a delicious spiced potato mixture. This recipe is perfect for breakfast, lunch, or dinner and is sure to become a new family tradition.Get ready to savor the authentic taste of homemade Aloo Paratha, a dish that's both comforting and incredibly satisfying. It's easier to make than you think!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Potato Filling
- 2 large Potatoes boiled and peeled
- 1 medium Onion finely chopped
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1-2 tsp Salt to taste
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida hing
- 2 tbsp Vegetable Oil for cooking the filling
- 1/4 cup Coriander finely chopped
For the Dough
- 3 cup Whole Wheat Flour atta, whole
- 1 tsp Salt for the dough
- 2 tbsp Yogurt dahi
- 3/4 - 1 cup Water or as needed to make a soft dough
- 2 tbsp Ghee for cooking and brushing
Instructions
Prepare the Dough
- Mix whole wheat flour, salt, and yogurt in a large bowl. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 1-2 hours.
Make the Potato Filling
- Heat oil in a pan. Add cumin seeds and asafoetida; sauté briefly. Add chopped onions and sauté until golden brown. Add boiled and mashed potatoes, red chili powder, turmeric powder, and salt. Mix well, mashing the potatoes slightly. Stir in chopped coriander. Cook for 2-3 minutes until heated through. Set aside to cool.
Assemble and Cook the Parathas
- Divide the dough into equal-sized balls. Roll each ball into a thin circle. Place a spoonful of potato filling in the center. Bring the edges together, pinching to seal. Gently flatten the ball again into a circle. Sprinkle some flour to prevent sticking.
Cook the Parathas
- Heat a griddle or large skillet over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown and slightly crispy. Brush with ghee or butter during cooking for extra flavor and crispness.
Serve
- Serve hot Aloo Parathas with yogurt, pickle, or chutney.
Recipe Notes
Expert Tips for Perfect Aloo Parathas
- For extra flaky parathas, let the dough rest for at least 2 hours, or even overnight in the refrigerator.
- Don't overcook the potato filling; it should be well-cooked but not dry.
- Use a combination of ghee and oil for cooking the parathas for optimal flavor and texture.
- If the dough becomes too sticky, add a little more flour, a tablespoon at a time.
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Recipe Nutrition
Calories: 1044kcalCarbohydrates: 213gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 1590mgPotassium: 1515mgFiber: 13gSugar: 4gVitamin A: 303IUVitamin C: 59mgCalcium: 95mgIron: 13mg
Namrah Qureshi
Articles: 6
3 Comments
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Such a great recipe! Can’t wait to try it.
What a delicious recipe! Thanks for posting.
Looks so wonderful! Thanks for posting.