An aloo (potato) paratha is a version of the flatbread stuffed with a spicy potato filling. Delicious on its own, it’s accompanied by some easy raita or green coconut chutney. If you’re a fan of Pakistani flatbreads, try my missi roti (besan ki roti) and makki ki roti recipes.
Why you’ll love this recipe
Easy-to-source ingredients—How often can you say that about a Pakistani recipe? You won’t need to visit the specialty store for this recipe! The perfect combo - Shallow fried bread filled with potatoes…can it get any better than this? Affordable meal option—This is a very budget-friendly meal. With today’s inflated grocery prices, that’s a win for sure! Easy recipe - This is a straightforward recipe to follow. Plus, since some prep can be done beforehand, dinner can be on the table in record time. Versatile—This can be served for brunch, lunch, or dinner, and you can switch up the filling for variety!
The ingredients
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements and recipe instructions.
Substitutions & variations
The flour—Can’t source Atta? You can substitute with white wheat flour or combine half white and half wheat flour to get something close to traditional South Asian flour. Daikon radish - Known as “mooli ka paratha,” this is another popular choice for stuffed flatbread. Keema (ground beef) - Add some ground beef as a filling instead of potatoes. Leftovers—Adding leftovers to a paratha is a creative and delicious way to use them. I often use up my vegetables and lentils this way.
Step-by-step instructions
While this potato-stuffed flatbread recipe may seem complex, it’s actually fairly simple to make. The flatbread dough has just three ingredients: flour, salt, and water. It takes only five minutes to make if you use a KitchenAid, a hand mixer, or a food processor with a dough hook. 5. Cover each potato-filled disc with another layer of dough and press the edges together. 2. Split the dough into eight equal portions and roll each into a ball. 3. Roll out each ball into a thin flatbread 3 inches wide. 4. Add the prepared potatoes in a thin, even layer on four of the rolled-out discs, leaving some space around the edges.
- Roll the prepped, aloo stuffed paratha with a rolling pin, ensuring no holes in the surface.
- Place the rolled-out aloo paratha on the preheated pan and let it cook for about 30 seconds. Flip it over and let the other side cook for 30 seconds.
- Add two teaspoons of oil or ghee on the par-cooked side and spread evenly on the surface.
- After 30 seconds, flip over and add oil or ghee to the other side.
- Continue to cook and flip as needed till both sides are a nice even brown.
- Once the paratha forms brown blisters in spots, it is cooked through. Set the cooked aloo paratha on a plate and let it cool for a few minutes before serving it with some delicious cilantro mint chutney. For dessert, enjoy a crispy, crunchy sugar paratha to finish this amazing meal!
Expert Tips
The Potatoes - Prepare the filling beforehand so it’s at room temperature when stuffing the dough. If the filling is too hot, it can crack the dough. Grate the potatoes - A great tip from Indianhealthyrecipes.com is to grate the potatoes instead of mashing them. This helps prevent the potatoes from getting pasty, as you won’t accidentally overhandle them. The Dough - Gluten formation helps achieve the perfect elasticity in the dough. Allow your dough to rest for a minimum of 20 minutes to help the gluten continue forming after you knead it. Make sure to cover the ball of dough with a damp cloth while it’s resting, as this prevents it from drying out.
Other Related Recipes You May Like
For more Pakistani recipes like this, check out 30+ Vegetarian Recipes From Pakistan. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank You!
