Aloo Paratha (Potato-Stuffed Flatbread)

Name: Aloo Paratha (Potato-Stuffed Flatbread)
Total time: 1 h 10 min
Yield: 4
Cuisine: Punjabi
Ingredients: 300 g Atta (Indian whole-wheat flour); 180 ml Water, lukewarm; 500 g Floury potatoes; 0.5 Onion, very finely chopped; 1 Green chilli, finely chopped; 1 tsp Ginger, grated; 3 tbsp Coriander leaves, chopped; 0.5 tsp Ajwain (carom seeds); 1 tsp Amchur (dried mango powder); 0.5 tsp Red chilli powder; 0.5 tsp Garam masala; 4 tbsp Ghee; Salt; Plain yogurt and pickle, to serve

A whole-wheat flatbread packed with spiced mashed potato and griddled in ghee until blistered — the North Indian breakfast that keeps you going until dinner.

Quelle

Rezept von Punjabi home kitchens · 🏺 Traditionell · North Indian (Punjabi) household cooking

Traditional dish — no single author — An ownerless North Indian flatbread. The reference (English Wikipedia redirects 'Aloo paratha' to its Paratha article, which is the page we checked) describes the dough as atta, water and salt, the stuffed method of enclosing filling in a dough ball before rolling, shallow-frying on a tava, and the customary service with curd and pickle. All quantities and timings below are ordinary home proportions written by us, and the prose is entirely our own.

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Zubereitung im Video · 3 Videos

N'Oven - Cake & Cookies Hebbars Kitchen bharatzkitchen HINDI

⏱ 70 Min.🍽 4 Portionen🔥 380 kcal🇮🇳 Indien🌶️

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Zubereitung

Mix the atta with a pinch of salt, add the water gradually and knead 5 minutes into a soft, pliable dough — softer than you would make for pasta. Cover and rest 30 minutes.
Mash the boiled potatoes completely — no lumps at all — and mix in the onion, chilli, ginger, coriander, ajwain, amchur, chilli powder, garam masala and salt.
💡 Any lump of potato left in the filling becomes a hole in the bread. Mash more thoroughly than feels necessary.
Divide dough and filling each into 8. Roll each dough piece into a 10 cm disc, cup it in your palm, put a ball of filling in the middle, and gather the edges up over it like a purse. Pinch the top shut and flatten gently.
Dust with flour and roll out slowly to about 18 cm, turning the disc a quarter-turn between strokes and pressing evenly from the centre out.
💡 Rolling from the centre outward, never back and forth over the middle, is what keeps the filling from squeezing out at one weak point.
Heat a heavy frying pan or tava over medium-high heat until a drop of water skitters. Lay the paratha on dry and cook about 45 seconds, until pale bubbles rise.
Flip, smear the cooked side with half a teaspoon of ghee, flip again after 45 seconds and grease the second side. Press the edges down with a spatula and cook until both sides are covered in brown blisters — about 3 minutes total.
💡 Add the ghee only after the first dry contact. Oiling a raw paratha steams it instead of blistering it, and it comes out leathery.
Stack the finished parathas under a clean cloth so the steam keeps them soft. Serve hot with cold yogurt and pickle.

💡 Tipps

Cool the potato filling completely before you stuff. Warm filling releases steam inside the dough and blows a hole in it on the pan.
First one always tears. Make the first paratha the practice one, use less filling in it, and the remaining seven will behave.
They freeze well: stack cooked and cooled parathas with baking paper between them, then reheat straight from frozen on a dry hot pan.
Leftover filling is not a problem — it is a snack. Roll it into balls, shallow-fry them and eat with chutney.