📝 About This Recipe
A staple of Punjabi households, Aloo Paratha is a heavenly unleavened flatbread stuffed with a zesty, mashed potato filling and griddled to golden perfection. This recipe balances the earthy warmth of cumin and coriander with the bright kick of fresh chilies and ginger, all encased in a soft, flaky whole wheat crust. Whether enjoyed on a rainy morning or as a hearty weekend brunch, it is the quintessential soul food of Northern India.
🥗 Ingredients
For the Dough
- 2 cups Atta (Durum Whole Wheat Flour) (plus extra for dusting)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable Oil or Ghee (to make the dough pliable)
- 3/4 cup Water (lukewarm, added gradually)
For the Potato Stuffing
- 4 medium Potatoes (boiled, peeled, and completely cooled)
- 2 pieces Green Chilies (finely minced)
- 1 inch Fresh Ginger (grated into a fine paste)
- 1/2 teaspoon Red Chili Powder (adjust for heat preference)
- 1/2 teaspoon Garam Masala (high-quality aromatic blend)
- 1 teaspoon Amchur (Dry Mango Powder) (adds a necessary tang)
- 1/2 teaspoon Roasted Cumin Powder
- 1/4 cup Fresh Cilantro (finely chopped leaves)
- 1 teaspoon Salt (to taste)
For Griddling
- 4-5 tablespoons Ghee or Neutral Oil (for shallow frying on the tawa)
- 4 tablespoons Butter (salted, for serving on top)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the atta and salt. Add 1 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 standard roti dough to prevent the stuffing from breaking through. Cover with a damp cloth and rest for 20 minutes.
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3
While the dough rests, prepare the stuffing. Mash the boiled and cooled potatoes thoroughly using a potato masher or grater to ensure there are no large lumps.
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4
Add the minced green chilies, grated ginger, red chili powder, garam masala, amchur, roasted cumin powder, salt, and fresh cilantro to the mashed potatoes.
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5
Mix the spices into the potatoes well using your hands. Taste and adjust salt or amchur if needed. Divide the stuffing into 8 equal-sized balls.
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6
Divide the rested dough into 8 equal portions and roll them into smooth balls.
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7
Take one dough ball, dust it with flour, and roll it into a 4-inch diameter circle. Place one ball of potato stuffing in the center.
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8
Pleat the edges of the dough around the stuffing and bring them to the center. Pinch the top to seal it tightly, then flatten the ball gently with your palm.
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9
Dust the stuffed ball with flour and roll it out very gently into a 7 or 8-inch circle. Use light pressure to ensure the stuffing spreads evenly to the edges without tearing the dough.
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10
Heat a heavy-bottomed skillet or tawa over medium-high heat. Place the rolled paratha on the hot surface.
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11
Cook for about 30-40 seconds until small bubbles appear on the surface. Flip the paratha and cook the other side for another 30 seconds.
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12
Spread a teaspoon of ghee or oil over the top surface, then flip it again. Press down gently with a spatula to help it puff up and brown evenly.
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13
Apply ghee to the other side and flip once more. Cook until both sides have crispy, golden-brown spots. Repeat with the remaining dough and stuffing.
💡 Chef's Tips
Always use cooled potatoes; warm potatoes release moisture and make the stuffing soggy, causing the paratha to tear. Mash the potatoes very finely or grate them; lumps are the number one cause of parathas breaking while rolling. If the dough feels too sticky, add a sprinkle of flour; if it's too stiff, the stuffing will pop out, so aim for a 'supple' texture. Don't be afraid of the amchur (mango powder)—that tangy 'chatpata' flavor is what defines an authentic Punjabi paratha. Resting the dough is non-negotiable as it allows the gluten to relax, making the rolling process much smoother.
🍽️ Serving Suggestions
Serve piping hot with a large dollop of white salted butter (Makhan) melting over the top. Pair with a side of thick, chilled Greek yogurt or plain curd sprinkled with a pinch of roasted cumin. Accompany with spicy mango pickle (Aam ka Achar) or a zesty lemon pickle for a flavor punch. Enjoy with a tall glass of sweet or salted Lassi to complete the traditional Punjabi experience. A hot cup of Masala Chai is the perfect beverage to cut through the richness of the paratha.