Aloo Prantha Recipe

Combine 2 cups whole wheat flour and 1 tsp salt in a large bowl. Add 1 tablespoon oil and mix through the flour until crumbly.

Gradually add warm water (about 3 tablespoons to start) and knead to form a smooth, soft but not sticky dough. Add up to 2–3 more tablespoons if needed — dough should be pliable.

Rub a little oil on the dough, cover with a damp cloth or plastic wrap, and let it rest for 20–30 minutes while you prepare the filling.

Boil 3 medium starchy potatoes until tender (20–25 minutes) or use pre-cooked potatoes. Drain and let cool slightly, then peel.

Mash the peeled potatoes in a bowl until mostly smooth with a few small lumps for texture (use a fork or potato masher). Measure about 3 cups mashed potato.

To the mashed potatoes add: 1 tsp finely chopped green chili, 1 tsp grated ginger, 3 tbsp finely chopped cilantro, 1 tsp cumin powder, 1 tsp amchur powder (or 1 tsp lemon juice), 1 tsp red chili powder, 1/2 tsp garam masala, and 1 tsp salt. Mix thoroughly.

Heat 1 tsp oil or ghee in a small pan over medium heat. Add the spiced potato mixture and cook for 2–3 minutes while stirring to remove any raw flavors and to slightly dry the mixture — this prevents soggy paranthas. Remove from heat and let cool enough to handle.

Divide the cooled filling into 8 equal portions (about 3–4 tbsp each) and roll each portion into a smooth ball. Keep covered to prevent drying.

Divide the rested dough into 8 equal portions (about 2 oz / golf-ball size each). Roll each dough portion into a smooth ball and lightly dust with flour.

Take one dough ball and roll it gently into a 4–5 inch (10–12 cm) disc using a rolling pin. Place one potato filling ball in the center.

Bring the edges of the dough disc up over the filling and pinch to seal completely, ensuring there are no gaps. Press the filled dough ball gently to flatten, then dust with a little dry flour.

Carefully roll the sealed ball into a circle about 6–7 inches (15–18 cm) in diameter. Roll gently and evenly to avoid tearing; if filling begins to spill, stop and re-seal before continuing.

Heat a heavy skillet or tawa over medium-high heat until hot. Reduce heat to medium.

Place one rolled parantha on the hot skillet. Cook for about 30–45 seconds until small bubbles form on the surface, then flip.

After flipping, drizzle or brush about 1/2 teaspoon of ghee or oil around the edges and on the surface. Press lightly with a spatula and cook 30–45 seconds until golden brown spots appear. Flip again and apply another 1/2 teaspoon ghee/oil on the other side. Cook until both sides have even golden-brown spots and the parantha is cooked through (2–3 minutes total per side depending on heat).

Repeat with remaining paranthas, adding a little oil/ghee to the skillet as needed. Keep cooked paranthas wrapped in a clean kitchen towel or in a covered container to stay warm and soft.

Serve hot aloo paranthas with plain yogurt, mango pickle or lime wedges. Optionally serve with a pat of butter on top of each parantha.