Aloo Paratha Recipe

Mixing the dough

In a large bowl combine 2 cups flour and 1/2 tsp salt. Add 1 tablespoon oil and start adding about 1/2 cup water, mixing to form a shaggy dough. Add the remaining water a little at a time until a soft, pliable dough forms (about 0.75 cups total).

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky add up to 1–2 tablespoons more flour; if very stiff add a teaspoon of water at a time.

Coat with a thin film of oil, place in a bowl, cover with a damp cloth or plastic wrap and rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Preparing potatoes

Boil whole potatoes until fork-tender (20–25 minutes depending on size). Drain, cool slightly, peel and immediately mash finely with a potato masher or fork to avoid lumps. Measure about 3 cups mashed.

Seasoning the filling

To the mashed potatoes add finely chopped green chile, 2 tbsp cilantro, minced garlic (if using), 1/4 cup finely chopped onion (if using), 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp garam masala, 1/2 tsp amchur or 1/2 tsp lemon juice, 1/4 tsp red chili powder (optional), 1 tsp salt and 1/4 tsp freshly ground black pepper. Mix thoroughly until evenly combined and smooth. Taste and adjust salt/acid or spices. If mixture is very wet, cook in a skillet for 1–2 minutes to dry slightly; if too dry, add a few drops of water or a little ghee.

Mash the filling again to ensure there are no large lumps and shape into 8 equal golf-ball sized portions (for 8 parathas). Set aside covered to prevent drying.

Divide the rested dough into 8 equal portions (about 2 oz / 55–60 g each). Roll each portion into a smooth ball. Keep covered with a damp cloth so they don't dry out.

On a lightly floured surface, take one dough ball and roll into a small disc about 4 inches (10 cm) across. Place one potato filling ball in the center. Bring the edges of the dough up over the filling and pinch to seal tightly, ensuring no gaps.

Gently flatten the stuffed ball with your palm, then dust with a little flour and roll out carefully into a circle about 6–7 inches (15–18 cm) in diameter. Roll gently and evenly to avoid tearing and pressing out the filling. If stuffing leaks, reseal and continue.

Heat a heavy skillet or tawa over medium-high heat until hot. Place the rolled paratha on the hot skillet. Cook 30–40 seconds until small bubbles appear and the underside has light brown spots.

Flip the paratha. Brush a little ghee or oil (about 1/2 tsp) on the cooked side. Flip again so the oiled side is down and press gently with a spatula so the paratha puffs and makes contact with the pan. Cook 30–40 seconds.

Flip once more and apply another small amount of oil or ghee to the top, cooking until both sides are golden brown with darker brown spots and the paratha is cooked through (total cook time per paratha ~2–3 minutes). Adjust heat as needed to avoid burning while ensuring it cooks through and puffs.

Repeat with remaining parathas, adding a little oil or ghee to the pan as needed. Keep finished parathas wrapped in a clean kitchen towel or in a low oven (about 200°F / 95°C) to stay warm and soft.

Serve hot with plain yogurt, pickle, chutney, or a dollop of butter or extra ghee on top. A side of fresh onion slices and lemon wedges is traditional.