Aloo Paratha
A whole wheat flatbread, stuffed with spiced mashed potato and cooked until golden, the Punjabi breakfast of champions.
Total time
50 min
Prep
30 min
Cook
20 min
Difficulty
medium
Cuisine
Indian
vegetarian
Ingredients
300gwhole wheat flour atta
200mlwarm water
1 tspsalt
400gpotatoes, boiled and mashed
2green chillis, minced
1 tspground cumin
1 tspgaram masala
1 tspamchur dry mango powder
1 handfulfresh coriander, chopped
gheefor cooking and serving
yoghurt and pickleto serve
Instructions
1
Mix flour, salt and water into a smooth dough, rest 20 minutes.
2
Mix potato with green chilli, cumin, garam masala, amchur and coriander.
3
Divide dough into 8 balls, roll each into a circle.
4
Place 2 tablespoons filling in centre, bring edges together and seal.
5
Gently roll out stuffed paratha to about 20cm diameter.
6
Cook on a hot dry tawa or pan 2 minutes each side.
7
Brush generously with ghee on both sides.
8
Serve hot with yoghurt and Indian pickle — achaar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
84
Protein
2.3g
Fat
0.4g
Carbs
18g
Fiber
2.6g
Sodium
488mg
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