📝 About This Recipe
Originating from the heart of Punjab, Aloo Paratha is the quintessential North Indian breakfast that promises a warm hug in every bite. This recipe features a buttery, flaky whole wheat crust stuffed with a zesty, spiced mashed potato filling infused with fresh cilantro and green chilies. Perfectly charred on a cast-iron griddle, these parathas are a masterclass in balancing textures and bold, aromatic spices.
🥗 Ingredients
For the Dough
- 2 cups Whole Wheat Flour (Atta) (plus extra for dusting)
- 1/2 teaspoon Salt
- 1 tablespoon Oil or Ghee (for softness)
- 3/4 cup Water (lukewarm, adjust as needed)
For the Potato Filling
- 3-4 medium Potatoes (boiled, peeled, and thoroughly mashed)
- 2 pieces Green Chilies (finely minced)
- 1 inch Ginger (grated into a paste)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Red Chili Powder (kashmiri style for color)
- 1/2 teaspoon Garam Masala (authentic spice blend)
- 1 teaspoon Amchur (Dry Mango Powder) (for a tangy kick)
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Salt (or to taste)
For Cooking
- 4-5 tablespoons Ghee or Neutral Oil (for shallow frying on the tawa)
- 4 pats Butter (for serving on top)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add one tablespoon of oil and rub it into the flour with your fingertips.
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2
Gradually add lukewarm water and knead into a smooth, soft, and pliable dough. It should be softer than a standard tortilla dough. Cover with a damp cloth and let it rest for 20 minutes.
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3
While the dough rests, prepare the filling. Ensure your boiled potatoes are completely cooled to prevent the filling from becoming soggy. Mash them until no large lumps remain.
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4
Add the minced green chilies, ginger, cilantro, red chili powder, garam masala, amchur, cumin powder, and salt to the mashed potatoes. Mix thoroughly.
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5
Divide the dough into 8 equal-sized balls. Divide the potato mixture into 8 slightly smaller balls.
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6
Take one dough ball and roll it into a 4-inch circle on a lightly floured surface.
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7
Place a ball of the potato filling in the center of the dough circle. Bring the edges of the dough together towards the center and pleat them to seal the filling completely.
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8
Gently flatten the stuffed ball with your palm. Dust with flour and roll it out very gently into a 7-8 inch circle. Be careful not to apply too much pressure, or the filling will burst out.
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9
Heat a heavy-bottomed skillet or cast-iron tawa over medium-high heat. Once hot, place the rolled paratha on the skillet.
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10
Cook for about 30-40 seconds until small bubbles appear on the surface. Flip the paratha.
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11
Spread about a teaspoon of ghee or oil over the partially cooked surface. Flip again and apply ghee to the other side.
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12
Press down gently with a spatula and cook, flipping once or twice more, until both sides are golden brown and display crispy charred spots.
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13
Remove from heat and repeat the process with the remaining dough and filling. Keep the finished parathas warm in a kitchen towel.
💡 Chef's Tips
Ensure the boiled potatoes are completely cool before mashing; warm potatoes release moisture and make the dough sticky. Knead the dough well—a soft, elastic dough is the secret to preventing the paratha from tearing while rolling. If the filling is too moist, add a tablespoon of roasted gram flour (besan) or breadcrumbs to absorb the excess moisture. Don't be shy with the ghee; it provides the characteristic flaky texture and rich flavor that defines an authentic Punjabi paratha. Roll with a light hand, starting from the center and moving toward the edges to ensure even distribution of the filling.
🍽️ Serving Suggestions
Serve piping hot with a generous dollop of white butter (makkhan) melting on top. Pair with a side of thick, chilled Greek yogurt or plain curd sprinkled with roasted cumin. Accompany with a spicy mango or lime pickle (achaar) for a tangy contrast. Enjoy with a hot cup of Masala Chai for the ultimate traditional breakfast experience. Serve alongside a fresh 'Kachumber' salad of diced cucumbers, tomatoes, and onions.