Aloo Paratha (Indian flat bread stuffed with spicy Potatoes). An absolutely delicious and easy to follow recipe. Vegan and nut free.

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.