Simple, practical, and full of everyday flavour, Aloo Paratha (Flat Bread stuffed with Spicy potatoes) Moms recipe. is a vegan, vegetarian Indian, Nut-free, Vegan main course made with medium potatoes, or 2 Serrano chili finely chopped, and salt or to taste in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4 people
  • Category: Main Course
  • Cuisine: Indian, Nut-free, Vegan

Ingredients

Stuffing

  • 2 medium potatoes
  • 1 or 2 Serrano chili finely chopped (depending on the spice level you want)
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 cup cilantro leaves chopped
  • 1/2 teaspoon black pepper
  • 1 inch ginger finely chopped

Dough

  • 2 cups whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour for use during kneading and rolling
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon red chili powder or black pepper
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon coriander powder
  • 1 teaspoon oil
  • 1 cup water

For cooking

  • 1-2 teaspoon oil

Method

To make the stuffing

  1. Boil the potatoes till nicely cooked and soft then Peel and mash them to a smooth mash.
  2. Add in everything else and mix well and keep aside.

To make the dough

  1. Mix in everything and knead to a soft dough. Keep aside for 5 minutes.
  2. Knead dough again and make into balls. I got about 8 balls of about 2/3 size of my palm. Make balls depending on the size of the flat bread you want.
  3. Take one ball and roll it out to 8 inch circle. While rolling keep the center thick and the edges thin.
  4. Put 2 tablespoon stuffing in the middle.
  5. Fold up opposite sides to form a rectangle or square.
  6. Roll it out slowly using flour to get about 1/8 inch thick paratha.
  7. Cook it on a hot flat pan on medium high heat.
  8. Turn it after 2 minutes and apply 3-4 drops of oil to the cooked side.
  9. Repeat on the other side.
  10. Cook for another 2 minutes on both sides or until paratha looks crisp. golden and brown.
  11. Serve hot with curd and indian pickle!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.