Aloo Paratha – Unleavened Bread Stuffed with Spicy Mashed Potato

Aloo Paratha is universally loved Punjabi stuffed bread that can be had for any meal; be it breakfast, lunch, or dinner. There are few dishes that can beat the satisfaction of a well-made, warm Aloo Paratha with chilled dahi (curd or plain yoghurt), white butter and spicy pickle!

The best Aloo Paratha I ever had was made by this cook named Suraj who worked for an ex-boss of mine. Suraj could make the Aloo Parathas just the way I liked them; plump with soft and spicy Aloo mix and crisp-ish on the exterior. His stuffing was very simple with just salt, Amchur Powder (dried mango) and a dash of Nimbu (lemon). For me, Suraj would add a generous helping of finely sliced green chillies because he knew I liked my Paratha to be teekha. 🙂

Here I am in my attempt to replicate Suraj’s masterpiece.

Makes: 6

Ingredients for Dough

1. Wheat Four – 2 Cups + 1/4 Cup
2. Salt – 1/4 tsp
3. Oil or Ghee – 2 tsp
4. Water as Required

Ingredients for Stuffing

1. Potatoes – 4 Large-sized
2. Green Chillies – 4
3. Lemon Juice – 1 tbsp
4. Amchur Powder – 1 tsp
5. Garam Masala Powder – 1/2 tsp
6. Salt to Taste

Ingredients to Cooking the Paratha

1. Ghee – 3 tbsp

To Make the Dough

1. Add the salt to the 2 cups of wheat flour.
2. Gradually add water and knead into a firm but pliable dough.
3. When the dough is ready, add the oil or ghee and knead with a light hand.
4. Cover and set aside for 30 minutes.

To Make the Filling

1. Boil the potatoes.
2. Peel and mash the potatoes into a smooth consistency. There should be no lumps.
3. Finely chop the green chillies and add to the mashed potato.
4. Add the salt, lemon juice, garam masala and amchur.
5. Mix well.

To Make the Aloo Parathas

1. Divide the dough into 6 equal portions.
2. Divide the potato filling into 6 equal portions.
3. Roll each portion of dough between your palms to form a smooth ball.
4. Roll each portion of filling between your palms to form a smooth ball.
5. Pat down the dough to form a flat disc.
6. Dust the rolling surface lightly with some flour.
7. Place the dough disc onto the rolling surface.
8. With a rolling pin, roll the dough into a 4″ circle.
9. Place one portion of potato filling in the middle of the dough.
10. Fold the dough over the filling and roll between your palms to form a smooth ball.
11. Pat down the dough to form a flat disc.
12. With a rolling pin, roll the dough into a 6″ circle about 1/4″ thick.
13. On a hot pan or girdle, drizzle some ghee.
14. Place the paratha onto the pan.
15. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
16. Spread some ghee onto the uncooked side of the paratha and flip over.
17. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
18. Repeat steps 5 to 17 to make other parathas.
19. Serve hot with chilled dahi (yoghurt) or pickle.

Related articles

• Aloo Paratha (tanuskitchen.wordpress.com)
• Aloo Paratha (Flat Bread Stuffed with Spicy Potatoes) (skinnychefdecuisine.wordpress.com)
• Aloo Paratha (Indian Bread Filled With Potato) (feedingthesonis.wordpress.com)