Aloo Paratha (North Indian Stuffed Potato Flatbreads)

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Combine the whole wheat flour and 1 tsp salt in a mixing bowl and stir to blend.

2. 2

   Add 2 tbsp oil to the flour, then pour in warm water a little at a time and mix to form a soft dough.

3. 3

   Knead the dough on a lightly floured surface until smooth and elastic, about 4–5 minutes.

4. 4

   Cover the dough with a damp cloth and let it rest.

   15 min
5. 5

   Place the unpeeled potatoes in a medium pot, cover with cold water, bring to a boil, then simmer until tender when pierced with a fork.

   20 min
6. 6

   Drain the potatoes, peel while hot, and mash them in a bowl until smooth.

7. 7

   Add the chopped onion, cilantro, green chili (if using), roasted cumin powder, garam masala, red chili powder, amchur (or lemon juice) and 1/2 tsp salt to the mashed potatoes and mix thoroughly.

8. 8

   Taste the filling and, if it feels too wet, sprinkle 1 tbsp besan or whole wheat flour and mix to bind.

9. 9

   Divide the rested dough into 8 equal balls and the filling into 8 equal portions.

10. 10

    Lightly flour a work surface, flatten one dough ball into a 4-inch disc, place one portion of filling in the center, bring edges together to seal, then gently flatten the stuffed ball.

11. 11

    Roll the stuffed ball gently into a 6–7 inch circle, dusting with flour as needed to prevent sticking; use light, even pressure so the filling stays enclosed.

12. 12

    Heat a heavy skillet or cast‑iron tawa over medium-high heat until hot.

13. 13

    Place the rolled paratha on the hot skillet and cook until small bubbles appear on the surface, about 1–1.5 minutes.

    2 min
14. 14

    Flip the paratha, smear a little ghee or oil on the cooked side, press gently with a spatula and cook until golden brown spots appear, about 1–1.5 minutes.

    2 min
15. 15

    Flip again, smear ghee or oil on the other side and cook briefly so both sides are crisp and evenly browned; remove to a plate.

    1 min
16. 16

    Repeat rolling and cooking with the remaining dough and filling, wiping the skillet between parathas if needed.

17. 17

    Serve the hot aloo parathas with a pat of butter, plain yogurt and pickle or chutney on the side.