Aloo Paratha, Potato-Stuffed Flatbread

Real Indian food is definitely outside my cooking comfort zone. So it was a leap of faith for me to make aloo paratha, potato-stuffed flatbread, for my Secret Recipe Club selection this month.

I own  – and love – one Indian cookbook, by Madhur Jaffrey. And I’m always game for adding Indian spices to dishes, whether it is cauliflower steaks, apple-onion chutney, or soup. But making a homestyle Indian bread was an adventure. In the end, it turned out to be simpler than I thought. It will be even simpler for you, with the benefit of a few lessons I learned along the way.

My decision to make aloo paratha was sparked by my February assignment from the Secret Recipe Club. My partner is the creator of My Hobbie Lobbie. A former corporate executive from Mumbai, she left the business world to follow her passion for baking, cooking, and crafts. Intrigued by other posts on her site – a simple potato dish called aloo bhaji, savory cornflakes or cornflakes chivda, and a rice and peas dish known as peas pulao, I picked aloo paratha because it looked different from anything I’ve ever made before.

Tips for Making Aloo Paratha 

1. The ingredients are simple. After consulting with a number of experienced Indian cooks among my blogger friends, I discovered that the chilis could be any hot type – I chose jalapeno, which are not too hot, yet have a kick. 
2. This recipe yields aloo paratha with a pleasant taste, but not a lot of heat or spiciness. To turn up the heat use double the jalapeno or choose a hotter chili. For more spiciness, add more cumin or throw in some garam masala. (The original recipe called for a tiny amount of amchur, dried mango powder. I couldn’t find that spice and wish that I had been able to include it. From what I’ve read, amchur or amchoor would have added depth to the flavor, but not spiciness.) 
3. Use water sparingly when making the dough ball. Then, keep extra flour on hand to keep the dough from getting sticky as you divide it into smaller balls, put the filling in it and press or roll them into aloo paratha. 
4. Although no single step is particularly time consuming, the entire process is a bit lengthy. Still it’s worth it for homemade Indian bread that will wow your friends and family. 
5. You can make your own ghee (Indian-style clarified butter) to brush on the aloo paratha as they cook, using this easy set of instructions from Alton Brown. He isn’t known as an Indian cook, but provides clear and simple directions. 
6. As you finish the aloo paratha, keep them in a single layer or put waxed paper between the layers. I piled several and they stuck together as they cooled. Once they are cool, they can be stacked. 

Print Recipe

Aloo Paratha, Potato-Filled Flatbread Yum

A whole wheat Indian bread stuffed with potato and spices. Perfect for sopping up sauce or eating on its own.

Servings

Ingredients

For the dough

• 3 cups wholewheat flour + extra for keeping dough from getting sticky
• 1/2 tsp. salt
• 1 + cup water

For the filling

• 3 cups potatoes (about 2 cubed) boiled and mashed
• 1 onion finely chopped (about 1/2-3/4 cup)
• 1 jalapeno seeded and finely chopped
• 2 tbsp. fresh cilantro finely chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. cumin powder
• 1/4 teaspoon salt kosher or sea

For the ghee (optional)

• 4 tablespoons butter (1/2 stick)

Servings Ingredients For the dough 3 cups wholewheat flour + extra for keeping dough from getting sticky 1/2 tsp. salt 1 + cup water For the filling 3 cups potatoes (about 2 cubed) boiled and mashed 1 onion finely chopped (about 1/2-3/4 cup) 1 jalapeno seeded and finely chopped 2 tbsp. fresh cilantro finely chopped 1/4 tsp. turmeric powder 1/4 tsp. cumin powder 1/4 teaspoon salt kosher or sea For the ghee (optional) 4 tablespoons butter (1/2 stick)

Instructions

1. Optional - prepare the ghee. (See post above for link to easy method.)

For the dough

1. Mix the flour and the salt well. Make a well and add 1 cup of water. Mix, first with a fork, then with your hands. The dough should not be sticky. Add more water or flour until you get a pliable dough ball.
2. Knead the ball on a lightly floured surface for several minutes, using the heel of your hand and folding the dough over and over. Form into a ball once it is well rounded and not at all sticky, cover the ball with a damp cloth and set it aside while you make the filling.

For the filling

1. Combine all the ingredients for the filling in a bowl and mix well with your hands. Adjust seasoning, if needed.
2. Shape the filling into about 12 ping pong-sized balls and set them aside on a plate.
3. Shape the dough into 12 balls a little bigger than the ones made for the filling and set them aside.

To shape and cook the aloo paratha

1. Press each filing ball into one of the dough balls on a lightly floured surface. Slightly stretch the dough ball to fold it over the filling ball and press the filling covered dough ball into a round about 6".
2. Place the disc in the palm of your add, add a few drops of clarified butter / ghee on the side facing you and spread it out on the disc.
3. Heat a griddle and roast each aloo paratha for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.
4. To finish them off, spoon a few drops of clarified butter on the paratha, brush it over the top and roast for about 20-30 seconds. Flip over and repeat this on the other side.
5. Keep aloo paratha warm to serve. Place in a single layer on a platter or put waxed paper between layers to prevent them from sticking.

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