Aloo Paratha
Aloo Paratha
Ingredients
For the Potato Stuffing
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8 curry leaves
- 1/2 cup yellow onion, chopped
- 1 teaspoon ginger garlic paste
- 1 green chili, sliced
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 cup tomato, chopped
- 2 cups potatoes, cooked and mashed
- 1/4 cup fresh coriander, chopped
For the Paratha
- 8 flatbread dough, pre-made, circular pieces
- 1/4 cup vegetable oil, for cooking parathas, as needed
For Serving
- 1 cup curd
- 1/2 cup pickle
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Once hot, add the mustard seeds, cumin seeds, and curry leaves. Sauté for 30 seconds until fragrant and the mustard seeds begin to pop.
⏱️ 2 min
- 2
Add the chopped yellow onion to the pan and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min
- 3
Stir in the ginger garlic paste and sliced green chili. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Add the turmeric powder, coriander powder, chili powder, and salt to the pan. Mix all the ingredients thoroughly and cook for 1 minute to toast the spices.
⏱️ 1 min
- 5
Add the chopped tomato to the pan and cook for 3-5 minutes, stirring occasionally, until the tomatoes soften and blend into the spice mixture.
⏱️ 5 min
- 6
Add the cooked and mashed potatoes to the pan. Using a spatula or potato masher, roughly mash the potatoes while mixing them with the other ingredients to create a cohesive stuffing. Cook for 2-3 minutes, ensuring everything is well combined.
⏱️ 3 min
- 7
Remove the pan from heat and stir in the chopped fresh coriander leaves. Set the potato stuffing aside to cool slightly.
⏱️ 2 min
- 8
Take one pre-made circular piece of flatbread dough. Spread a generous portion of the prepared potato stuffing (about 1/4 to 1/3 cup) evenly over one half of the flatbread.
⏱️ 1 min
- 9
Fold the other half of the flatbread over the potato mixture, sealing the filling inside. Gently press the edges to secure the stuffing and form a semi-circle. Repeat with the remaining dough and stuffing.
⏱️ 5 min
- 10
Heat a tawa or flat griddle over medium-high heat. Once hot, carefully place one stuffed flatbread onto the tawa.
⏱️ 1 min
- 11
Drizzle about 1/2 teaspoon of vegetable oil over the top surface of the flatbread as it begins to cook (after about 1-2 minutes).
⏱️ 2 min
- 12
Flip the flatbread to cook the other side. Drizzle another 1/2 teaspoon of oil onto the newly exposed surface. Continue cooking and flipping, adding small amounts of oil as needed, until both sides are golden brown and cooked through, and the flatbread appears slightly puffed. This usually takes 3-4 minutes per paratha.
⏱️ 4 min
- 13
Remove the cooked Aloo Paratha from the tawa and keep warm. Repeat the cooking process for the remaining stuffed flatbreads.
⏱️ 8 min
- 14
Serve the hot Aloo Parathas immediately alongside a dollop of curd and a side of pickle.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aloo Paratha
For the Potato Stuffing
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8 curry leaves
- 1/2 cup yellow onion, chopped
- 1 teaspoon ginger garlic paste
- 1 green chili, sliced
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 cup tomato, chopped
- 2 cups potatoes, cooked and mashed
- 1/4 cup fresh coriander, chopped
For the Paratha
- 8 flatbread dough, pre-made, circular pieces
- 1/4 cup vegetable oil, for cooking parathas, as needed
For Serving
- 1 cup curd
- 1/2 cup pickle
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Once hot, add the mustard seeds, cumin seeds, and curry leaves. Sauté for 30 seconds until fragrant and the mustard seeds begin to pop.
⏱️ 2 min - 2
Add the chopped yellow onion to the pan and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min - 3
Stir in the ginger garlic paste and sliced green chili. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Add the turmeric powder, coriander powder, chili powder, and salt to the pan. Mix all the ingredients thoroughly and cook for 1 minute to toast the spices.
⏱️ 1 min - 5
Add the chopped tomato to the pan and cook for 3-5 minutes, stirring occasionally, until the tomatoes soften and blend into the spice mixture.
⏱️ 5 min - 6
Add the cooked and mashed potatoes to the pan. Using a spatula or potato masher, roughly mash the potatoes while mixing them with the other ingredients to create a cohesive stuffing. Cook for 2-3 minutes, ensuring everything is well combined.
⏱️ 3 min - 7
Remove the pan from heat and stir in the chopped fresh coriander leaves. Set the potato stuffing aside to cool slightly.
⏱️ 2 min - 8
Take one pre-made circular piece of flatbread dough. Spread a generous portion of the prepared potato stuffing (about 1/4 to 1/3 cup) evenly over one half of the flatbread.
⏱️ 1 min - 9
Fold the other half of the flatbread over the potato mixture, sealing the filling inside. Gently press the edges to secure the stuffing and form a semi-circle. Repeat with the remaining dough and stuffing.
⏱️ 5 min - 10
Heat a tawa or flat griddle over medium-high heat. Once hot, carefully place one stuffed flatbread onto the tawa.
⏱️ 1 min - 11
Drizzle about 1/2 teaspoon of vegetable oil over the top surface of the flatbread as it begins to cook (after about 1-2 minutes).
⏱️ 2 min - 12
Flip the flatbread to cook the other side. Drizzle another 1/2 teaspoon of oil onto the newly exposed surface. Continue cooking and flipping, adding small amounts of oil as needed, until both sides are golden brown and cooked through, and the flatbread appears slightly puffed. This usually takes 3-4 minutes per paratha.
⏱️ 4 min - 13
Remove the cooked Aloo Paratha from the tawa and keep warm. Repeat the cooking process for the remaining stuffed flatbreads.
⏱️ 8 min - 14
Serve the hot Aloo Parathas immediately alongside a dollop of curd and a side of pickle.
⏱️ 1 min