Potato Stuffed Paratha

Potato Stuffed Paratha

Stuffed Paratha (Aloo paratha) is a classic North Indian flatbread stuffed with a spiced potato filling and cooked until golden and crisp on the outside—soft and flavorful on the inside. It’s perfect for breakfast, lunch, or dinner, and pairs beautifully with yogurt, pickled achaar (South Asian pickled mango, lime or chili pepper), or chutney.

Ingredients

(Makes about 8 parathas)

For the dough:

• 2 cups (≈ 240 g) whole wheat flour (atta*)
• ¼ teaspoon salt
• 1 tablespoon oil (optional)
• Water – start with about ¾ cup + 2 tablespoons

For the stuffing:

• 3 medium potatoes, peel, boil until fork-tender and mash (or substitute with cauliflower, radishes, or a veggie medley such as carrots, peas, and corn)
• ¾ teaspoon garam masala
• ½ teaspoon red chilli powder (adjust to taste)
• ¾–1 teaspoon coriander powder
• ½ teaspoon chaat masala or amchur (dried mango powder)
• 1 green chilli, chopped (optional)
• ¾ teaspoon grated or paste ginger (or ¼ teaspoon ginger powder)
• ½ teaspoon salt (or as needed)
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Tip: Using a food processor will help you create an easy texture to use for stuffing when using cauliflower, carrots or radishes.

For cooking:

• Ghee or oil*– about 1 teaspoon per paratha

*Substitute whole wheat flour with atta to make gluten-free, and ghee with oil to make dairy-free.

Instructions

1. Prepare the dough

• In a large bowl, combine the whole wheat flour, salt, and oil.
• Gradually add water and knead until the dough is soft, pliable, and not sticky. (Adjust as necessary; start with ¾ cup water plus 2 tablespoons.)
• Cover and let the dough rest for at least 30 minutes to relax it, making it easier to roll later.

2. Prepare the stuffing

• Boil the potatoes until fork-tender but not mushy or soggy. Peel and mash well to remove any lumps (lumps can tear the dough while rolling).
• Add all the seasonings to the mashed potatoes and mix thoroughly. Taste and adjust seasoning as needed.
• Divide the potato mixture into eight equal portions.

3. Form the parathas

• Divide the rested dough into eight equal balls. Keep them covered to prevent drying.
• Take one ball, flatten it slightly, and dust it with a little flour. Roll into a 4-inch (10 cm) disc.
• Place one portion of stuffing in the center, leaving some space around the edges.
• Bring the edges of the dough up to cover the stuffing and pinch to seal.
• Gently flatten the filled ball and roll it out again into a round circle about 8–9 inches (20–23 cm) wide, applying light pressure to prevent the filling from spilling.

4. Cook the parathas

• Heat a tava, griddle, or skillet over medium-high heat.
• Place the rolled paratha on the hot surface, brushing off any excess flour. Small bubbles will appear after 1–2 minutes.
• Flip and spread about 1 teaspoon of ghee or oil on the cooked side.
• Continue flipping until both sides are golden brown with light spots, pressing the edges gently with a spatula for even cooking.
• Repeat with the remaining dough and stuffing.
• Stack cooked parathas in a covered container or wrap them in a clean cloth to keep them warm and soft.