Indian & South Asian · Breakfast · Lunch
Aloo Paratha
ਆਲੂ ਪਰੌਂਠਾ (Aloo Parantha)
Soft whole wheat flatbreads filled with a spiced potato, ginger and fresh coriander stuffing, cooked golden on a hot griddle with just a little oil. Served Punjabi-style with a bowl of cool yogurt.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Serves
- 4
Calories come from: Carbs 70% · Fat 16% · Protein 14%
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Ingredients
For 4 servings- 2 cups240 gWhole wheat flour (atta)
- 2 tbsp16 gWhole wheat flour for dusting
- 2/3 cup160 gWater
- 1 tsp6 gSalt
- 3 medium450 gPotatoes
- 1/2 small50 gOnion, finely chopped
- 210 gGreen chillies, finely chopped
- 1 tbsp6 gFresh ginger, grated
- 1/4 cup8 gFresh coriander leaves, chopped
- 1 tspCumin seeds
- 1 tspDry mango powder (amchur)
- 1/2 tspGaram masala
- 1/2 tspKashmiri red chilli powder
- 4 tsp18 gCanola oil (or ghee)
- 1 cup245 gLow-fat plain yogurt, to serve
Steps
- 1
Place the potatoes whole in a pot, cover with cold water and boil for about 20 minutes until a knife slides in easily.
- 2
While the potatoes cook, mix the 240 g flour with 1/4 tsp of the salt in a bowl.
- 3
Add the water gradually and knead for 5 minutes into a soft, smooth dough.
- 4
Cover the dough and let it rest for 20 minutes.
- 5
Drain the potatoes, let them cool slightly, then peel them.
- 6
Mash the potatoes until completely smooth with no lumps.
- 7
Add the onion, green chillies, ginger, coriander, cumin seeds, amchur, garam masala, chilli powder and remaining salt, and mix well.
- 8
Divide the dough and the filling into 8 equal portions each.
- 9
Roll a dough ball into a 10 cm circle, place a portion of filling in the centre and pull the edges up to seal it into a ball.
- 10
Dust with flour and gently roll out to a 15–18 cm round, pressing lightly so the filling stays inside.
- 11
Heat a tawa or heavy frying pan over medium-high heat.
- 12
Cook the paratha for about 1 minute until small brown spots appear underneath, then flip.
- 13
Brush the top with 1/4 tsp oil, flip again and brush the other side with 1/4 tsp oil.
- 14
Press gently with a spatula and cook 1–2 minutes more until both sides are golden and crisp in spots.
- 15
Repeat with the remaining parathas, keeping cooked ones wrapped in a clean cloth.
- 16
Serve hot with the yogurt on the side.
Swaps, storage and make-ahead
Swaps
- For a vegan version, cook with canola oil instead of ghee and serve with a plain unsweetened soy or coconut yogurt instead of dairy yogurt.
- If you can't find amchur, use about 1 tsp of fresh lemon juice in the filling for a similar tang.
- For a milder paratha that kids may prefer, leave out the green chillies and use a pinch of sweet paprika instead of the Kashmiri chilli powder.
- Swap the low-fat yogurt for plain Greek yogurt thinned with a little water if you want a thicker, more filling side.
Storage
Refrigerate cooled parathas within 2 hours, stacked with parchment between them in an airtight container, for up to 3 to 4 days, and reheat on a hot dry pan until steaming hot all the way through. They are crispest eaten fresh, but cooked parathas can be frozen with parchment between them for up to 2 months and reheated from frozen on a hot pan until steaming hot all the way through.
Make ahead
Make the dough and the potato filling up to 1 day ahead and keep them covered separately in the fridge, then let the dough sit at room temperature for about 15 minutes before stuffing and rolling. You can also boil and peel the potatoes the day before to save time.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (304 g) | Per 100 g | |
|---|---|---|
| Calories | 396 kcal | 130 kcal |
| Protein | 14.4 g | 4.7 g |
| Carbohydrates | 72.8 g | 23.9 g |
| of which sugars | 6.2 g | 2 g |
| Fiber | 9.8 g | 3.2 g |
| Fat | 7.4 g | 2.4 g |
| of which saturated | 1.3 g | 0.4 g |
| Sodium | 638 mg | 210 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
