Illustration of browned aloo parathas, one cut open to show its spiced potato filling.
THE RIZQ FOODSDERA GHAZI KHAN
Recipes

Aloo Paratha recipe

Whole-wheat flatbreads filled with gently spiced mashed potato and griddled until golden.

An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.

Serves: 4Prep: 35 minCook: 25 min

Ingredients

  • 2 cups (260 g) whole-wheat flour, plus extra for rolling
  • 1/2 teaspoon fine salt for dough
  • 3/4 cup (180 ml) warm water, added gradually
  • 1 tablespoon neutral oil for dough, plus 2 tablespoons oil or ghee for cooking
  • 12 ounces (340 g) starchy potatoes, peeled and cut into chunks
  • 1/2 teaspoon fine salt for filling
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 tablespoons finely chopped cilantro
  • 1 small green chile, finely minced (optional)
  • 1 teaspoon lemon juice

Method

  1. Boil the potatoes in lightly salted water until very tender, about 12–15 minutes. Drain thoroughly, return to the warm pot for a minute to steam off moisture, then mash until smooth.
  2. Mix the mashed potato with 1/2 teaspoon salt, cumin, coriander, cilantro, chile if using, and lemon juice. Cool completely; the filling should be dry enough to shape.
  3. Combine flour and 1/2 teaspoon salt. Add warm water gradually to make a soft dough, knead for 7–8 minutes, then work in 1 tablespoon oil. Cover and rest for 20 minutes.
  4. Divide the dough into 8 balls and the cooled potato filling into 4 equal portions. Keep the dough covered while working.
  5. Roll two dough balls into small rounds. Place one potato portion on a round, spread it evenly while leaving a narrow border, then top with the second round.
  6. Pinch the edges firmly closed all around. Dust lightly with flour and roll gently into a 6–7-inch circle, turning as needed to keep it even and prevent tearing.
  7. Heat a griddle or heavy skillet over medium heat. Cook the paratha until bubbles appear on the underside, about 45 seconds, then flip and brush the cooked side with a little oil or ghee.
  8. Flip again, brush the other side, and cook while pressing gently until golden patches appear and the dough is cooked through. Repeat with the remaining dough and filling, adding a little more fat as needed.

Kitchen notes

  • Cool and dry the potato filling well before stuffing; warm or wet filling makes the dough harder to seal.
  • If a small tear appears, patch it with a pinch of dough and roll gently rather than forcing the filling through.
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