Aloo Paratha Recipe – Pakistani Special
Aloo Paratha is a beloved Pakistani flatbread that combines soft, flaky whole wheat dough with a flavorful spiced potato filling. This dish is a staple in many households, often enjoyed for breakfast or lunch. The paratha is pan-fried to a golden crisp and traditionally served with accompaniments like yogurt, pickles, or a dollop of butter. Its rich taste and satisfying texture make it a comfort food favorite.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Dough:
- 2 cups whole wheat flour (atta)
- ½ teaspoon salt
- ¾ cup water (as needed)
- 1 teaspoon oil or ghee
For the Potato Filling:
- 2 medium potatoes, boiled and mashed
- 1 green chili, finely chopped (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon chopped fresh cilantro
- ½ teaspoon grated ginger (optional)
For Cooking:
- 2 tablespoons ghee or butter (for frying)
For Serving (Optional):
- Butter or ghee
- Plain yogurt (curd)
- Pickles (achar)
Prepare the Dough:
In a mixing bowl, combine whole wheat flour and salt.
Gradually add water and knead into a soft, smooth dough.
Apply a little oil or ghee, cover, and let it rest for 15–20 minutes.
Make the Potato Filling:
In a bowl, mash the boiled potatoes until smooth.
Add green chilies, salt, red chili powder, turmeric, cumin powder, garam masala, cilantro, and ginger.
Mix well to form a flavorful stuffing.
Stuff and Roll the Paratha:
Divide the dough into equal-sized balls.
Roll one dough ball into a small disc (about 4 inches wide).
Place a spoonful of the potato filling in the center.
Gather the edges and seal it to form a smooth ball.
Gently roll it out into a 6–7 inch paratha, being careful not to tear the dough.
Cook the Paratha:
Heat a tawa or skillet over medium heat.
Place the paratha on the skillet and cook for 1–2 minutes until bubbles appear.
Flip, apply ghee or butter, and cook for another 1–2 minutes until golden brown.
Flip again, apply more ghee, and cook until crisp and fully cooked.
Serve:
Serve hot with butter, yogurt, or Indian pickles.
Enjoy your Aloo Paratha with a cup of masala chai for an authentic experience.
Recipe Notes:
Dough Resting: Allowing the dough to rest for 15–20 minutes ensures a softer texture and makes rolling easier.
Filling Variations: Customize the potato filling by adding finely chopped onions, extra green chilies, or chili flakes for added heat.
Cooking Tips: Use a cast-iron tawa or skillet for even heat distribution, resulting in a crispier paratha.
Serving Suggestions: Pair the paratha with a cup of masala chai for a traditional experience.
Storage: Leftover parathas can be stored in the refrigerator and reheated on a skillet before serving.
