Aloo Paratha, Potato-Filled Flatbread
A whole wheat Indian bread stuffed with potato and spices. Perfect for sopping up sauce or eating on its own.
For the filling
For the ghee (optional)
  • 4tablespoons butter(1/2 stick)
  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.