Aloo Paratha (Indian Bread with Potato Filling)

Aloo Paratha is layered, unleavened (no yeast, baking powder or baking soda) Indian flatbread traditionally made with whole wheat flour and stuffed with spiced potato filling.

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Makes 4

  • 3 potatoes, boiled and mashed
  • 1 cup whole wheat flour
  • 3 green chilies, chopped
  • 2 tbsp coriander leaves chopped
  • 2 tbsp melted butter
  • salt to taste
  • vegetable oil

How to make Aloo Paratha:

  1. Sieve the flour.
  2. Mix all ingredients thoroughly and make a soft dough. Water is not required for this purpose.
  3. Divide the dough into 4 portions.
  4. Roll out each portion of the dough into a thin round with the help of a little flour.
  5. Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
  6. Serve hot with a curry or dal of your choice.
  1. Sieve the flour and place it in a large bowl. Add the pinch of salt and mix well.
  2. Add the melted butter. Rub it into the flour with your finger, then gradually knead adding enough warm water to make a soft dough.
  3. Cover with plastic wrap and let rest 30 minutes.
  4. Divide the dough into 8-10 equal-size pieces and roll into balls. Roll out a ball of dough on a lightly floured rolling board to a 4 inch/10cm circle and brush with oil.
  5. Heat a heavy-bottom skillet or griddle pan.
  6. Cook parathas on both sides using a little oil for brushing until golden. Keep bread warm while you cook the remaining parathas in the same way.
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Credit: Ashwini Chaudhary

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