Aloo Paratha / Potato Stuffed Indian Flatbread

Breakfast is the most important meal of the day. We are trained to eat breakfast before we leave house since when we were young. However, we forget or unlearn the good habits passed on to us by our parents in the mad rush to be somewhere on time everyday. Either we skip breakfast completely or we pick something to eat on go which usually comes packed in colourful attractive boxes masking the toxic chemical laden food they contain.

Whilst I can not help you all with the first problem until I decide to write on ‘Time Managment ‘ , I can most definetely help you with the later.

Today we make “Aloo Paratha”. It is a flatbread stuffed with spiced mashed potatoes. Mainly consumed in the Indian Subcontinent. It is one of the most creative dish you can come across. Add any boiled mashed vegetables, meat, cheese, plain , spiced, sweet, etc, etc. It is a blank canvas for you to fill colours. Unless you deviate largely from the science of cooking, you cant go wrong. Full of healthy carbs, protein, vitamins and good fat.

Save time by making the stuffing in a large batch and freeze it for later. You will cut time and these babies are easy to pack for lunch or school snack as well !! If you are prepped well, there is approximately 2 mins required to roll these and 2 mins to cook. Quick and simple for morning mad rush.

There are no tips and ideas to share as the cook is easy peasy …..

Happy Cooking !!


For the Stuffing

2 cups boiled and finely mashed potatoes

1/2 cup finely chopped Onions

1 green chilli ,finely chopped

1 Tsp Dry mango powder / aamchur powder

1/2 tsp Asafoetida/Hing

1 Tsp Red chilli powder

1 Tbsp Oil/ Ghee/Clarified Butter

For the Dough

2 cups Whole Wheat Flour

1 Cup Water approximately

1.5 Tsp Oil

A pinch of salt

For Parathas

Some whole wheat flour for dusting

Ghee/Clarified Butter for roasting parathas/bread



  1. Mix all the ingredients under the dough list. Add water little by little and prepare a soft pliable dough. It is important for the dough to be soft and pliable as hard dough will push the stuffing out of the dough at the time of rolling the paratha. Cover and rest the dough for half hour. Move on to make the stuffing.img_20180214_150713996326824.jpg
  2. In a hot pan, add oil,asafeotida, onions,green chilli and cook until brown.

3. Add dry powder spices and salt at this stage to make it easy to blend in the mix. Mix the spices and salt well and add mashed potatoes. Cook until potatoe mix starts to leave the sides of the pan and forms a lump or a ball. Take it off the heat and cool it down completely before using.

4. Make golf size balls out of the mix and dought prepared earlier. Keep them ready for use. Heat a griddle on the hob. Keep ghee/clarified butter handy. Some dry flour for rolling the bread as well.

5. Take a ball of dough and roll it flat about the size of a saucer and place the ball of stuffing in the centre. Bunch the dough from all sides to the centre , wrapping the potato mix from all sides. Press it between your palm gentlely to flatten the stuffed dough and dust it both sides. With a rolling pin, roll the flatten stuff dough to the desired size and transfer the paratha onto the heated griddle.

6. Roast the paratha until there are brown specs on it and then flip and cook on the other side. Add tad bit of ghee/clarified butter on each side and roast.

7. Serve hot with fresh chilled yoghurt or chutney.img_20180214_1502472004796651.jpg

Bon Appetit

Ritu M

2 Comments Add yours

  1. Megala says:

    Sounds authentic ! Looks absolutely spot on !!

    Liked by 1 person

    1. TY Megala ! I m glad u liked the recipe !

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s