Aloo Paratha is a popular Indian potato-stuffed flatbread recipe that is very easy to make and so delicious! It’s crispy, flavorful and perfect to serve as an appetizer, side dish, savory breakfast, dinner or lunch.
Combine flour and salt in a large mixing bowl. Add the oil and water and stir with chopsticks or a fork until all the water has been absorbed.
Then, use your hands and knead the dough until it is sort of formed. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Transfer dough to a working surface and continue kneading until it is smooth and soft, about 3-5 minutes.
Form the dough into a ball. Wrap tightly in foil (or cover with a kitchen towel) and allow to rest for 20-30 minutes.
Wash potatoes and cook until soft. Alternatively, prick them a few times with a fork and microwave until soft, about 10 minutes. (The cooking time depends on the size of your potatoes. They’re done when you can easily pierce them with a knife).
When the potatoes are soft and cooled, remove the skins. Place the peeled potatoes in a bowl and mash with a fork coarsely.
Heat a little oil in a skillet and sauté the green onions for about 1-2 minutes until slightly softened.
Add the sautéed green onions, and chopped parsley to the mashed potatoes. Season with garam masala, salt, and pepper to taste and gently stir to combine.
Stuff the flatbreads (*see step-by-step pics in my blogpost)
Divide the dough into 4 equal-sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t dry out).
Take one ball and roll it out with a rolling pin on a lightly floured surface into an 8-9 inch circle. Spread 1/4 of the filling over one half of the circle, leaving a 1/2-inch border around the edges.
Brush half-edge with a bit of water and fold the other end of the dough over the filling, pressing firmly all around the edges to seal.
Repeat with the remaining balls of dough.
Heat a little oil in a large skillet over medium heat.
Add one or two stuffed flatbreads and pan-fry until golden brown, pressing down gently on the edges while cooking to ensure they brown evenly. Then flip and fry on the other side too.
Place on a cooling rack so they'll stay crispy while you fry the rest.
If you want to substitute with spelt flour or whole wheat flour you may need to adjust the water quantity because different types of flour have differences in absorbency. So start with the amount of water as written in the recipe, then add 1 tbsp at a time until the dough is smooth and elastic. It shouldn’t be sticky or crumbly.
Please read my blogpost for additional information about this recipe.
Nutrition is calculated automatically and should be used as estimate.