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Aloo Paratha

Indian flatbread stuffed with potato is so good you will be making them over and over again
Prep Time20 minutes
Cook Time1 hour
Course: Bread
Cuisine: Indian
Keyword: aloo paratha, indian flatbread with potato, paratha
Servings: 6

Ingredients

Filling

  • 3 medium potatoes, peeled cut into cubes
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 2 green chillies finely chopped
  • 2 tbsp fresh coriander chopped
  • 1 tbsp spring onion finely chopped
  • 1 tbsp mint leaves finely chopped

Paratha

  • 2 cups/500ml cake wheat flour or all purpose flour
  • 1/2 tsp salt
  • 1 tbsp canola or vegetable oil
  • 1 cup/250ml water (out the tap)
  • 1 tbsp butter, melted for brushing
  • 1 cup cheddar cheese, grated (optional)

Instructions

Potato Filling

  • Peel the potatoes and cut them into cubes. Cover with enough cold water and boil on medium heat for 30-40 minutes until soft and tender
  • Drain the excess water and mash the potatoes
  • When slightly cool, add the salt, cumin and herbs. Mix well and set aside

Paratha

  • Place the flour and salt in a large bowl. Add the oil and mix. Slowly add little bits of water and mix until a soft dough is formed.
  • Oil your hands and knead the dough for at least 5 minutes. You should have a silky smooth dough. Place in a bowl. Cover with a clean kitchen towel and rest for 20 minutes.
  • Divide the dough into 6 portions. Roll each one into neat balls
  • Roll them out with a rolling pin, about 12 cm in diameter. Fill each one with about 1&1/2 tablespoon of potato filling. Bring the edges together and pinch it in the centre to seal.
  • Lightly dust a surface with flour and roll them out very gently. Do not add pressure. Roll them out to about 18cm in diameter.
  • Heat a non-stick pan on medium heat and toast the parathas. Place each one on the pan, when bubbles start to form flip it over. Flip again and brush one side with butter. Brush the other side with butter and toast until both sides have golden brown spots on them
  • Serve hot

Notes

  1. No need for warm or boiling water for these parathas. I used water straight out the tap, provided the water is not ice cold
  2. I cooked the potatoes at high altitude so you may need to adjust the cooking times if you live at sea level
  3. I love re-heating the parathas on a pan as it turns out a little crisp. Sprinkle some cheese on top and even better
  4. If you have any left over potato filling, whilst the paratha is still hot it will easily open up in the centre, once cut. Stuff more potato inside