Easy Aloo Paratha, the foolproof version

admin October 9, 2021October 9, 2021

Aloo Paratha is a flaky north Indian flatbread with a delicious stuffing of potatoes and spices like ginger, turmeric, and cayenne. Learn how to make the best aloo parathas with step-by-step photos and instructions.

This almost instant and easy Aloo Paratha is a huge hit in our home with Jay, who can eat four or five at a sitting and still ask for more.

What makes it a hit with me is the fact that it takes just minutes to put together, because there’s no chopping or grating involved. All I need to do is boil a few potatoes (you can do this in the microwave or on the stovetop) and — once they’re done — mix in some powdered spices before rolling the parathas and roasting them on a griddle.

Aloo Parathas, associated with the north Indian state of Punjab, are a much-loved food almost anywhere in India — and for lovers of Indian food anywhere in the world. What’s not to love about crispy dough encasing a delicious mixture of everyone’s favorite veggie? And they are by no means a difficult food to make, if you know how to roll a flatbread.

What trips up some people when they make aloo parathas is that the stuffing tends to get all over the place, but I have a few tips to help you with that, so keep reading. And if you make these, do come back to tell me all about it!

Why you’ll love these aloo parathas

They’re crispy and flaky and savory with a delicious filling of potatoes. What’s not to love?
They’re kid- and adult-friendly.
They’re omnivore- and vegan-friendly.
Even the pickiest eaters won’t be able to decide whether to kiss your hands or lick their plates.
They’re actually good for you!
Like most Indian flatbreads, they are unleavened. Which means you won’t have to spend time starting your dough, letting it rise, etc., although it’s always a good idea to let the dough rest for a few minutes after you knead it and before you roll the parathas.
But, you can also use this recipe to use up your sourdough discard, if you have some.

Ingredients

For the whole-wheat paratha casing:

2 ¼ cups whole wheat flour (can sub half the whole wheat with all purpose flour for a crispier, flakier paratha)
½ teaspoon ajwain (carom seeds)
½ teaspoon salt
Water for kneading

For the potato stuffing:

2 pounds potatoes (Any kind is fine, but I prefer yellow or red potatoes. Boil, peel and mash or grate until there are no lumps. If you’re using organic, it’s fine to leave the skin in there for an added nutrition bump)
½ teaspoon cayenne
¼ teaspoon turmeric
1 teaspoon garlic (crushed into a paste. Or use ½ teaspoon garlic powder)
1 teaspoon ginger (crushed into a paste. Or use ½ teaspoon ginger powder)
1 teaspoon chaat masala (or amchur)
½ teaspoon garam masala (optional)
2 tablespoon cilantro (finely chopped)
Salt to taste

Instructions

Make the dough:

Place all the ingredients except water in a bowl or in a stand mixer. Trickle in the water slowly, kneading as you go, until you have a stiff but pliable dough. Set aside for at least 30 minutes for the dough to relax.

Make the stuffing:

Place all the ingredients in a bowl and mix well. Divide into 16 equal-sized portions and form into balls.

Make the parathas:

Divide the dough into 16 equal-sized portions and shape into balls.
Dust the surface and roll out one of the balls of dough into a disc, about four inches in diameter. Keep the center thicker and make the edges thin.
Place the stuffing in the center and pull the edges over the top of the stuffing. Pinch to make a tight seal and squeeze off any excess dough.
Flatten into a disc, flour both sides, and roll into a circle about six to seven inches in diameter.
Heat a griddle and spray with oil. Place the flatbread on the griddle and let it cook until golden-brown spots appear. Flip over and cook the other side. Flip over a couple more times if needed until the surface is evenly cooked and covered with golden-brown spots.
Serve hot with chutney or a cucumber raita or Indian pickles.

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